Jalapeno Popper and Bacon Crostini
Created by Kchurchill5 on January 31, 2012
- Servings: 24-36
- Prep Time: 10m
- Cook Time: 8-12m
- Recipe #4449
Ingredients
- 2 (8 ounce) packages cream cheese, softened (I used the Neufchatel, low fat cream cheese)
- 1 cup mayonnaise, low fat (not fat free)
- 1 cup parmesan cheese, grated
- 1 (4ounce) can chopped green chilies, drained
- 1 dash hot pepper sauce
- Bread and Topping:
- 1 thin baguette, thin sliced and toasted
- 4 slices bacon, diced and sauteed until crisp (I buy the low salt)
- 1 to 2 whole jalapenos, seeds and ribs removed and thin sliced in rounds
- 1 to 2 scallions, fine diced (white and green parts)
How to Make
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Step 1: Dip ... Add the cream cheese, mayonnaise, parmesan, green chilies, hot pepper sauce to a bowl and mix well. Make sure the cream cheese is softened. I like to use a hand mixture for this.
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Step 2: Toppings ... Mix the bacon, jalapenos and scallions together in a small bowl.
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Step 3: Bread ... You can do this on your grill or under the broiler. You want the bread lightly toasted on each side. These can also be done ahead of time. My grocery stores even sells toasted baguette slices in their bakery section which is convenient.
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Step 4: Broil and Serve ... Spread the baguettes with the cheese mixture and broil 1-2 minutes until lightly golden brown and melted. Top with the bacon, jalapenos and scallions. ENJOY!
Nutritional Facts
- Serving Size: 1 (47.4 g)
- Calories 117.9
- Total Fat - 7.5 g
- Saturated Fat - 2.9 g
- Cholesterol - 17 mg
- Sodium - 320.1 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 0.3 g
- Sugars - 1.1 g
- Protein - 4.4 g
- Calcium - 58.9 mg
- Iron - 0.5 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg