Jalapeño Popper Dip

This Jalapeño Popper Dip is everything you love about jalapeño poppers yet dip-style. It's a family and friend favorite that's perfect for parties, game day or for any occasion!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Keyword: Comfort Food, cream cheese, dip, game day, jalapenos

Servings: servings

Calories: 330kcal

Author: MaryAnn Dwyer

Ingredients

8 slices bacon, cooked until crispy and crumbled
1 8-oz. block cream cheese, softened
1/3 cup mayonnaise
1/3 cup sour cream
1 tsp. garlic powder
1/2 tsp. kosher salt
1/4 tsp. black pepper
3 jalapenos, finely chopped and divided
1 cup sharp yellow cheddar cheese, freshly shredded and divided
1 cup sharp white cheddar cheese, freshly shredded and divided
1/3 cup seasoned panko crumbs
1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 365 degrees. Spray a pie plate with nonstick cooking spray. Set aside.
In a large bowl, combine about 2/3 of your bacon with your cream cheese, mayo, sour cream, garlic powder, salt and pepper, about 2/3 of your chopped jalapeños, 3/4 cup of the yellow cheddar, 3/4 cup of the white cheddar and 3 tablespoons of the grated Parmesan cheese.
Mix the ingredients together with a rubber spatula until smooth and well combined and then spread this mixture into your pie plate. Sprinkle the mixture with your seasoned panko, the remaining one tablespoon of grated Parmesan cheese, your remaining cheddar cheeses, bacon and jalapeños.
Bake the dip for 20 minutes or until just bubbly around the edges. Serve with Pretzel Pita Chips or your favorite cracker.

Notes

If you want to cut out a step, feel free to use pre-packaged already crumbled bacon that you can find in the salad dressing aisle. If you do, I'd use about 3/4 cup total. Add 1/2 cup to the cheese mixture and 1/4 cup to the top of the dip.

I used white and yellow cheddars, but you could also use a combination of cheddar and monterey jack cheese if you prefer.

Nutrition