Jalapeno Popper Dip

Ingredients

OZO® Plant-Based Ground	1 Package
Cream cheese	16 Oz.
Sour cream	8 Oz.
Cheddar cheese, shredded	1 Cup
Parmesan cheese, grated	1 Cup
Jalapeño peppers, diced with seeds removed	6-8 Each
Smoked paprika	1 Teaspoon
Butter crackers	15 Each
Butter, melted	2 Tablespoons
Tortilla chips and mini peppers (for serving)

Directions

Step 1

Preheat oven to 375°F.

Step 2

In a medium skillet over medium heat, cook OZO Plant-Based Ground for 4-5 minutes, breaking it up with a spatula as it cooks.

Step 3

Remove from heat and set aside.

Step 4

In a large mixing bowl, add cream cheese, sour cream, shredded cheese, parmesan, jalapeños, and smoked paprika. Mix together until well combined.

Step 5

Add in the cooked meat and mix to combine.

Step 6

Crush the crackers add them to a bowl with the melted butter. Mix together until all butter is evenly distributed.

Step 7

Transfer the cream cheese mixture to a 2-quart baking dish. Top with the cracker crumb mixture and bake for 22 to 25 minutes, until topping is toasted and the dip is bubbling.

Step 8

Serve with mini peppers or tortilla chips.