A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy.
Oh my gosh, oh my gosh!
I’m so excited!
…You know how I go gaga over all things cheese, right? Well, I have yet another cheesy dip for you today. And this one has BACON in it! So naturally it’s the best dip ever! Right??
Jalapeño poppers are my favorite appetizer, but I almost prefer this dip version! Mostly because it’s 10 times easier to make than those individual snacks. And it still has that signature can’t-get-enough kind of amazing taste! It’s not just my opinion though, it’s proven time and time again at every party I’ve served it. Always disappears first.
Ok, enough rambling, grab a bag of chips and let’s get to dipping!
It’s so easy to make this dip and I feel silly to include step-by-step tutorial, but it’s a habit, so there you have it.
If you’re making this for a party, you can totally prepare everything a day in advance. And right before your guests show up, just sprinkle the Panko topping and pop it into the oven. A warm and cheesy dip will be ready for your guests in no time!
Seriously, if this is not an easy appetizer, I don’t know what is!
Enjoy!
Jalapeno Popper Dip
Ingredients
- 2 tablespoons Panko Japanese breadcrumbs
- 2 tablespoons grated Parmigiano-Reggiano
- ½ teaspoon ground black pepper
- 3 jalapeños
- 8 oz 225gr cream cheese, softened
- 1/3 cup 75r sour cream
- ½ cup 60gr grated cheddar cheese
- ½ teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 4 bacon strips cooked and crumbled
- Tortilla chips for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a small dish, mix together panko, Parmigiano-Reggiano, and black pepper.
- Cut the jalapeños in half length-wise. Remove the seeds and ribs inside. (If you want spicy dip, reserve some of the seeds.) Chop the seeded jalapeños into small pieces.
- In a large mixing bowl, combine cream cheese, sour cream, cheddar cheese, garlic powder and Worcestershire sauce.
- Add cooked bacon and chopped jalapeños and mix until well combined.
- Transfer the filling into a baking dish. Spread the filling evenly and sprinkle the Panko topping.
- Bake for about 20 minutes, or until heated through. Then broil for 1-2 minutes, or until nice and brown.
- Serve immediately with tortilla chips.
Nutrition Facts:
This recipe was originally published on July 27, 2015.
Karly says
Would it be weird if I just ate this with a spoon? Maybe? Okay, i’ll use a chip or two. Bust seriously, this looks divine! Saving this for our next little get together!
Shinee says
No, not at all! Because honestly, I dive with a spoon. 🙂 Thanks, Karly, for stopping by.
Alli @ Tornadough Alli says
Can I just say YUM!! I’m a huge lover of jalapeno poppers, now that it is in dip form I’m in absolute heaven! I would love for you to come link up tonight at Throw Back Thursdays!
Shinee says
Thank you, Alli!
Patty from Chili Pepper Madness says
This looks absolutely wonderful. I could eat this for breakfast. I love the flavors you’ve used with Parmesan and Panko, and of course you can’t forget the Jalapenos. Great combo.
Shinee says
Thank you!!
Kathryn Doherty says
I love anything jalapeno popper related… and in dip form? Oh YES! This sounds amazing! And I’ve got some jalapenos coming up in the garden – yay 🙂 Thanks for sharing! #FoodieFriDIY
Shinee says
Me too. I can’t wait to harvest bunch of jalapeños from my MIL’s garden to make some jalapeño poppers. 🙂 Thanks, Kathryn!
Beeta @ Mon Petit Four says
This looks super delicious, Shinee! I love the spicy aspect of it <3
Shinee says
Thank you, Beeta!
nicole (thespicetrain.com) says
What an awesome recipe, I love everything about it!
Shinee says
Thank you, Nicole! 🙂
Medha @ Whisk & Shout says
This looks fabulous! Creamy with a kick 🙂
Shinee says
I like that, Medha… Creamy with a kick! 🙂 Thanks, dear!