Jalapeno Popper Dip
Get ready for a flavor explosion! Cream cheese, mayo, smoky bacon, spicy jalapenos, zesty cheddar, and more come together in this creamy jalapeno popper dip. It's topped with a buttery, cheesy panko mixture and baked to bubbly golden brown.
Servings: 12 servings
Equipment
Ingredients
- 10 slices (220 g) bacon diced
- 16 ounces (454 g) cream cheese softened to room temperature
- 1 cup (224 g) mayonnaise
- 1 cup (112 g) shredded cheddar or mozzarella cheese
- 1 cup (113 g) shredded cheddar jack cheese
- 2 cloves garlic minced
- 4 fresh jalapeños seeds and membranes removed, finely chopped
- Salt and pepper to taste
- ½ cup (50 g) grated parmesan cheese
- ½ cup (30 g) panko breadcrumbs
- 4 tablespoons (56 g) unsalted butter melted
Instructions
- Preheat oven to 375 °F (191 °C)
- Heat a skillet over medium-high heat and add the diced bacon. Cook until crispy, then remove from the pan with a slotted spoon and set aside.10 slices bacon
- Cream together cream cheese and mayo until smooth. Stir in cheddar and cheddar jack, garlic, jalapeños, salt, pepper and ⅔ of the crumbled bacon. Reserve the other ⅓ for topping.16 ounces cream cheese, 1 cup mayonnaise, 1 cup shredded cheddar or mozzarella cheese, 1 cup shredded cheddar jack cheese, 2 cloves garlic, 4 fresh jalapeños, Salt and pepper to taste
- In a separate bowl, mix together the parmesan cheese, breadcrumbs and melted butter.1/2 cup grated parmesan cheese, 1/2 cup panko breadcrumbs, 4 tablespoons unsalted butter
- Transfer the dip to a baking dish of choice. We used a 9x13” baking dish. Top with breadcrumb mixture.
- Bake for 25 minutes, until golden brown.
Nutrition
Serving: 1 serving (117 grams) | Calories: 402 kcal | Carbohydrates: 5 g | Protein: 9 g | Fat: 39 g | Saturated Fat: 17 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 10 g | Trans Fat: 0.2 g | Cholesterol: 78 mg | Sodium: 448 mg | Potassium: 85 mg | Fiber: 0.1 g | Sugar: 2 g
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