Cheese mixture inside a cast iron skillet, with crackers displayed our on a wood serving tray, sitting on a outdoor patio table.

Jalapeño Popper Skillet Dip

Name: Jalapeño Popper Skillet Dip
Prep time: 2 h
Cook time: 1 h
Yield: 4 Servings
Cuisine: Operation BBQ Relief
Ingredients: 9 inch case iron skillet; 3 blocks of cream cheese; 8 oz of shredded jalapeño pepper jack cheese; 8 oz of shredded cheddar cheese; 6 whole jalapenos; 1 large sweet onion; 1 package of thick cut bacon; Bunch of green onion; Salt; Pepper; Crackers / Chips / Veggies

Brought to you by Operation BBQ Relief

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

3 blocks	Cream Cheese
8 oz	Shredded Jalapeño Pepper Jack Cheese
8 oz	Shredded Cheddar Cheese
6	Jalapeños
1 large	Sweet Onion
1 pkg	Thick Cut Bacon
1 bunch	Green Onion
Salt, to taste
Pepper, to taste
Crackers / Chips / Veggies

Additional Items:
9 inch Case Iron Skillet

Directions:

Preheat grill on medium heat.
Take out the cream cheese and jalapeño jack cheese and bring to room temperature.
Cut onions in rounds and jalapenos length wise and remove the seeds and veins.
Place skillet on the grill.
Cut the bacon into 1/2 inch strips and brown in skillet.
Place the onion rounds and jalapeños on the grill and grill until they are charring and soft.
Remove bacon, onion and jalapenos from grill. Pour out the excess bacon grease.
Dice the onion, jalapenos and bacon.
Add the 3 blocks of cream cheese, all the jalapeño jack cheese and about 1/2 the cheddar shredded cheese.
Melt all down stirring often and watching temp so it doesn't burn.
Once it starts to bubble, add the diced jalapeño, onion and bacon. Stir all together.
Add salt and pepper to taste.
Bring mixture back to bubbling.
Add the cheddar cheese on top.
Once melted remove from the heat.
Garnish with extra bacon and or green onion.
Serve with your favorite crackers, chips or veggies.