Jalapeno Popper Dip (With Bacon)
Bacon Jalapeño Popper Dip
Yield: 8-10
Prep time: 25 MinCook time: 50 MinTotal time: 1 H & 15 M
This undeniably delicious dip is the perfect addition to your game-day spread! It pairs perfectly with chips and veggies alike, and you can make it as mild or as spicy as you want.
Ingredients
Dip
- 12 oz pack bacon, chopped
- 16 oz cream cheese, softened to room temp
- 1/2 cup mayo
- 1/2 cup sour cream
- 3-4 jalapeños, finely chopped (note at bottom)
- 3-4 green onion, finely chopped
- 4-oz can mild green chiles
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 cup shredded medium or sharp cheddar
- 1 cup shredded Monterey jack cheese
Topping
- 3/4 cup panko bread crumbs
- 1/2 cup finely grated parmesan cheese
- 4 tablespoons butter, melted
For serving
- Tortilla or potato chips
- Fresh veggies, like celery, cucumber, carrots, or bell peppers
Instructions
- Preheat the oven to 350 degrees. Lightly grease a pie plate with cooking spray and set aside.
- Cook bacon until crisp. Remove when finished to paper towel lined plate to drain grease. Measure out about 1/4 cup of bacon to set aside for topping.
- In a large bowl, mix cream cheese, mayo, sour cream, jalapeños, green onions, green chiles, garlic powder, onion powder, and paprika, until well-combined and creamy.
- Add shredded cheeses and bacon (except reserved bacon) and mix until evenly combined.
- Spread dip evenly in the prepared pan.
- In a small bowl, toss panko and parmesan cheese together. Add melted butter and mix until combined evenly.
- Spread the topping over the dip. Bake for 30-40 minutes until dip is bubbling and top is golden (you may want to cover the top with foil if topping is browning too quickly)
- Sprinkle reserved bacon over the top. Serve the dip warm with chips or veggies!
Notes
You may want to use less or more jalapeños depending on your spice tolerance. Removing the seeds and veins of the jalapeño is another great way to ensure it does not become too spicy.
