This a great quick appetizer that you can throw together when you have friends over! You can make it as spicy as you like based on how many jalapeno seeds you leave in. The cream cheese is a great combo, because it really tones down the hot jalapeno.
Bite-Size Jalapeno Poppers
1 can crescent dough
2 tbsp cream cheese
1 jalapeno
3 strips bacon
Cut uncooked bacon into bite-size pieces. Cook until crispy done. Cube cream cheese into small pieces. Chop jalapeno into small pieces (you can remove seeds if you like it less spicy). Unroll crescent dough and split into pre-cut triangles. Cut each triangle into 3 smaller triangles with a pizza cutter. In the middle of each smaller triangle, place a cube of cream cheese, a piece of jalapeno, and 1-2 pieces of bacon. Bring corners together and press to seal edges. Bake at 350 for 12-15 minutes.
Adapted from http://www.hellohue.com/
This is a recipe from our church's cookbook. It is SO good served in a bread bowl with crackers. It has a very different taste from most other cheese dips. Enjoy!
Hot Bacon Cheese Dip
8 oz cream cheese, softened
1 1/2 c sour cream
2 c shredded Cheddar
1 1/2 tsp Worcestershire sauce
3/4 pkg real bacon bits
3/4 c chopped green onion
1 whole bread bowl (I usually buy sourdough or pumpernickel)
Slice a round top off of the bread bowl. Scoop bread out of the inside, set aside (goes well with the dip also). Mix softened cream cheese, sour cream, cheese, and Worcestershire. Stir in bacon bits. Add chopped green onion. Fill bread bowl with mixture; put top on. Wrap in aluminum foil. Bake 1 hour at 350 degrees. Serve with crackers.
