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Lindita's Kitchen - Jalapeño Poppers and Dita-Rita!

Lindita’s Jalapeño Dip


4 - Slices bacon chopped

1 - Cup traditional Panko bread crumbs

2 - 4 oz canned diced jalapeño fire roasted, drained

2 - 8 oz packaged cream cheese

1 - Cup shredded cheddar cheese

1 - Cup mayonnaise

1/2 - Cup shredded Parmesan 

1 - Fresh jalapeño pepper, seeded and finely diced (optional) for topping



Preheat oven to 400°​

Cook bacon and drain on a towel. Add bread crumbs to drippings and stir to coat and lightly toast.

In a medium bowl, mix 1/2 bacon with the canned jalapeños, cream cheese, mayonnaise and cheddar cheese. Stir well.

Pour into baking dish and sprinkle with bacon, Parmesan, Panko and fresh jalapeño.

Cover with foil and Bake for 25-30 minutes.

Remove foil and bake for an additional 3-5 minutes to your liking for that golden top.

Serve with your favorite tortilla chips,  pita chips or just crackers. 


Lindita’s Baked Cream Cheese Jalapeño Poppers


1 - 8 oz package cream cheese, softened

1 - Cup shredded cheddar cheese

1 - 1/2 tablespoons Lindita’s Mild Salsa Mix

8 to 12 Jalapeño peppers, cut lengthwise and seeded

 1-2  tablespoons Panko bread crumbs 



* Bacon bits, finely diced jalapeño pepper to taste (optional)

* Plastic gloves 

Preheat oven to 375°

Line baking sheet with parchment paper or foil.

In a medium bowl, add softened cream cheese, cheddar cheese, and

Lindita’s Salsa Mix, mix well.

Spread and fill into jalapeño halves.

Place on a baking sheet.

Sprinkle with bread crumbs and bacon bits over cheese filling.

Bake 25 to 30 minutes until peppers are nice and tender.

Serve on a beautiful platter to pass.

Dita-Rita! (margarita)


2 oz - Tequila (your favorite)

1 -1/2 oz Triple - Sec liqueur 

1 oz - Lime juice

Orange Bitters  (for use in Cocktails)

Ice cubes

Lime wedge



Garnish margarita glass with lime wedge and salt rim.

Fill shaker with ice cubes and margarita glass 

Pour in tequila, triple - sec, lime juice into shaker and shake real good!​

Strain into the glass.​

Add two dashes of orange bitters and garnish with a lime wedge.

You’ll definitely be singing La Bamba!