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Jalapeno Popper Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)82.3971
Energy (kCal)1744.4739
Carbohydrates (g)99.0837
Total fats (g)113.8196
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre heat oven to 400 degrees. | 2. Cut jalapenos in half lengthwise and remove seeds and veins (I left some seeds and veins for more heat). You need to wear rubber gloves for this step or you will suffer. | 3. Toss peppers with oil and place in pan to roast. Sometimes I roast the onions also for a milder flavor. | 4. Roast for 20-30 minutes, stirring half way through. | 5. Let peppers cool. | 6. Cook bacon (unless using real bacon bits). | 7. Either hand cut peppers, onion and bacon or process in a food processer. | 8. Mix softened cream cheese, spices, mayo, sour cream, popper/bacon/onion mix and cheese. | 9. Put in a greased 9x9" pan. | 10. Top with Parmesan cheese. | 11. Bake for 30 minutes at 325 degrees. | 12. Serve with tortilla chips, crackers, party bread, etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jalapeno pepper 10 16.3125 3.6562 0.5119 0.2081
    cream cheese 2 packages - - - -
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    bacon 1 -2 cup cooked - - - -
    cheese 1 cup shredded 476.55 3.159 28.89 38.799
    parmesan cheese 1 1/2 1/2 444.0 48.0 48.0 6.0
    green chilies 1 can diced 97.1514 24.0 0.0 0.0
    onion 1 chopped 64.0 14.944 1.76 0.16

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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