Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound shredded Cheddar cheese
- 1/2 pound shredded American cheese
- 1 large tomato, peeled, seeded, and diced
- 1 clove garlic, minced
- 12 to 16 ounces bacon, cooked crisp, drained, crumbled
- 2 jalapeno peppers, stems and seeds removed, chopped
Directions
Combine all ingredients in a baking dish; cover and bake until cheese is melted and dip is hot.
Serve from chafing dish or crockpot.
To make ahead: Assemble in a removable crockpot liner then cover and refrigerate until 2 hours before serving.
Cook on high stirring occasionally, for about 2 hours.
Turn to low and serve from the crockpot.
Category:Jordanian Recipes
Category:Jordanian Appetizers