Jalapeño Popper Dip
This Jalapeño Popper Dip is the perfect creamy dip recipe. If you love the taste of jalapeño poppers but don't feel like stuffing a whole batch, this dip will satisfy the craving and then some!
Equipment
- 4-cup baking dish
- heavy-bottomed skillet
- large mixing bowl
- slotted spoon
- paper towel-lined plate
- cooking spray
Ingredients
- 10 slices bacon
- 4 fresh jalapeños
- 8 ounces cream cheese, room temperature
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 4 cup baking dish with cooking spray and set aside.
- In a heavy bottomed skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate and then chop into small pieces.
- Cook the jalapeño in the skillet in the remaining bacon fat for about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
- In a large bowl combine the cream cheese, sour cream, mayonnaise, garlic powder, onion powder, kosher salt, cooked jalapeño, and most of the cooked bacon (reserve about 2 tablespoons). Stir in one cup of cheddar cheese and one cup of Monterey Jack. Taste and add more salt as needed.
- Transfer the mixture to the baking dish. Top with the remaining cheese and bacon. Bake for 15 to 20 minutes or until the cheese on top is bubbling and beginning to brown. Sprinkle with the green onions.
- Serve with tortilla chips and enjoy.
Notes
Keep the bacon whole while cooking so it can be easily removed from the pan and the rendered fat can be used to cook the jalapeños. Wear gloves when cutting jalapeños. For the slow cooker method, combine all the dip ingredients in a small slow cooker and cook for two hours, stirring occasionally. Mix the reserved cheese and bacon into the dip at the start when using the slow cooker. Keep on the warm setting for up to two hours.