Jalapeño Popper Dip with Candied Bacon

Ingredients

Game day just got a whole lot tastier with this Jalapeño Popper Dip loaded with candied bacon and baked inside a crispy sourdough bread bowl. Serve with fresh sourdough bread pieces and veggies.

• 1 tbsp unsalted butter
• 1/2 cup yellow onion, diced
• 2 tbsp garlic, minced
• 8 oz cream cheese
• 1/2 cup sour cream
• 1/2 cup Greek yogurt (5%)
• 1 cup gouda cheese, freshly grated
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup parmesan cheese, freshly grated
• 1/2 cup fresh jalapeños, finely chopped (leave seeds for heat)
• 8 slices True Story Candied Bacon (see below), chopped
• 1 tbsp fresh lime juice
• 1/2 tsp smoked paprika
• 1/2 tsp salt
•  1/4 tsp black pepper
• 1 sourdough boule
• Garnish: chopped green onion

Candied Bacon Topping

• 8 slices True Story Uncured Applewood Smoked Bacon
• 2 tbsp brown sugar
• 1/4 tsp cayenne pepper

Directions

1. Preheat oven to 375 degrees
2. Add True Story Uncured Applewood Smoked Bacon to baking sheet lined with foil and cover with even layer of brown sugar/cayenne pepper mix
3. Bake until crispy (~18-20 min) and allow time to cool prior to chopping
4. Add butter to a skillet over medium heat and sauté onion and garlic until lightly browned
5. To prepare dip, in a large bowl thoroughly mix cream cheese, sour cream, Greek yogurt, gouda cheese, sharp cheddar cheese, parmesan cheese, jalapeño peppers, True Story chopped candied bacon, the sautéed garlic and onion, lime juice, smoked paprika, salt and pepper
6. Cut top of sourdough boule in an even circle and remove top/hollow out the center leaving ~1 inch walls
7. Add dip mixture inside bread and place on a baking sheet with bread pieces
8. Bake dip until hot and cheese melted (~20 minutes) removing bread pieces half way or until crispy for dipping
9. ENJOY with your favorite dipping sides!