Jalapeño Popper Dip Recipe
This creamy, cheesy Jalapeño Popper Dip is loaded with fresh jalapeños, sharp cheddar, and crispy bacon. It bakes up bubbly and delicious in just 20 minutes, making it the perfect easy appetizer for game day, holidays, or any party!
Servings: 8 servings
Ingredients
- 8 ounces Cream cheese softened
- 4 Medium jalapeños seeded and diced (or a 4-ounce can of diced jalapenos)
- 4 ounces Canned green chiles
- 1 1/2 cups Shredded cheddar cheese freshly grated, divided
- 6 slices Bacon cooked and crumbled, divided
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Garlic powder
- Baguette slices or crackers for dipping
Instructions
- Preheat oven to 375°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine cream cheese, jalapeños, green chiles, 1 cup shredded cheddar, most of the bacon (reserve 1 to 2 tablespoons for topping), onion powder, and garlic powder. Stir until well combined.
- Spread the mixture evenly into the prepared baking dish. Top with the remaining ½ cup cheddar cheese and reserved crumbled bacon.
- Bake for 15 to 20 minutes, until the cheese is melted and the edges are bubbly.
- Serve warm with toasted baguette slices, crackers, or tortilla chips.
Notes
- Soften the cream cheese: Let it sit at room temperature for about 30 minutes before mixing for the smoothest texture.
- Cream cheese type: Use full-fat brick-style cream cheese, not the spreadable kind in a tub.
- Controlling the heat: Remove all seeds and membranes from the jalapeños for a milder dip. Leave some seeds in for more spice.
- Fresh vs. canned jalapeños: Fresh jalapeños give the best flavor, but canned work in a pinch.
- Make it ahead: Prep the dip, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time.
- For a crispy topping: Sprinkle panko breadcrumbs or crushed Ritz crackers over the cheese before baking.
- Slow cooker method: Mix ingredients in a slow cooker and cook on HIGH for 1 to 2 hours. Switch to warm for serving.
- Reheating: Microwave at medium power in 30-second intervals, or bake in a small dish at 350°F until warmed through.
- Storage: Refrigerate leftovers, tightly covered, for 3 to 4 days.
Nutrition
Calories: 255kcal | Carbohydrates: 3g | Protein: 9g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 351mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 668IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 1mg
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