Jalapeno Popper Dip
Jalapeño popper dip is a twist on the classic jalapeño poppers, combining all the flavors that go into them into a warm creamy dip! Made with cream cheese, sour cream, and mayo for a creamy base and jalapeños, crispy bacon, cheese, and seasoning mixed in.
Servings: 8 people
Calories: 501kcal
Ingredients
- 8 ounces cream cheese full-fat
- ¾ cup sour cream full-fat
- ¼ cup mayonnaise
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 2 slices jalapeno fresh or canned
- 12 slices bacon cooked and crumbled
- 1 ½ cups shredded cheddar cheese divided
- 1 ½ cups shredded monterey jack cheese divided
Instructions
- In a large mixing bowl, use a hand mixer to beat the cream cheese until smooth.8 ounces cream cheese
- Once the cream cheese is smooth, add the sour cream, mayonnaise, garlic powder, salt, and pepper and mix until smooth.3/4 cup sour cream, 1/4 cup mayonnaise, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper
- Use a spatula or wooden spoon to fold in the diced jalapeño and chopped bacon, making sure to reserve a bit of each to garnish the top.2 slices jalapeno, 12 slices bacon
- Once those are mixed in, fold in one cup of each of the cheeses.1 1/2 cups shredded cheddar cheese, 1 1/2 cups shredded monterey jack cheese
- Transfer the mixture to a 10 inch iron skillet or square baking dish. Use the same spatula to smooth it out into an even layer.
- Top it with the remaining cheese, then place it in the oven to bake at 375 degrees for 15-20 minutes until the mixture is bubbly and the cheese is melted and golden brown.
- Garnish with jalapeños and crumbled bacon on top then serve with your favorite dipping items like chips, Ritz crackers, bread slices, or even veggies!
Notes
For a crunchy topping – sprinkle Parmesan cheese, Ritz crackers, or a mixture of Panko bread crumbs and melted butter on top of the dip before baking.
Want more heat? There is very little heat in this recipe for jalapeno popper dip so if you’d like a bit more, you can keep some of the seeds in or add a dash of hot sauce to the mixture. You can also add some jalapeno slices to the top of the dip.
Use full fat cream cheese – anything lower will affect the consistency of the dip.
Store leftovers – in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 501kcal | Carbohydrates: 6g | Protein: 17g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 916mg | Potassium: 228mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1151IU | Vitamin C: 27mg | Calcium: 364mg | Iron: 0.5mg