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Home » RECIPE » Appetizers » Dips » Simply Irresistible Jalapeño Popper Dip

Simply Irresistible Jalapeño Popper Dip

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By: Shinee Published: 2/16/2017Updated: 8/10/2020

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A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy.

A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy.

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.

A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy. Step by step photo recipe.

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!

A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy.

Enjoy!

Jalapeno Popper Dip

A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy.
5 from 2 votes
serves: 6 -8 servings
Prep: 18 minutes
Cook: 22 minutes
Total : 40 minutes
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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
Note: I test all my recipes with both measurements for the most precise and accurate result!

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:

Calories: 278kcal (14%) Carbohydrates: 6g (2%) Protein: 8g (16%) Fat: 25g (38%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 69mg (23%) Sodium: 358mg (16%) Potassium: 155mg (4%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 778IU (16%) Vitamin C: 9mg (11%) Calcium: 149mg (15%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Appetizer
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This recipe was  originally published on July 27, 2015.

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  1. Karly says

    Posted on 27 February 2017 at 10:34 am

    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!

    Reply
    • Shinee says

      Posted on 28 February 2017 at 4:30 pm

      No, not at all! Because honestly, I dive with a spoon. 🙂 Thanks, Karly, for stopping by.

      Reply
  2. Alli @ Tornadough Alli says

    Posted on 13 August 2015 at 12:24 pm

    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!

    Reply
    • Shinee says

      Posted on 14 August 2015 at 8:37 am

      Thank you, Alli!

      Reply
  3. Patty from Chili Pepper Madness says

    Posted on 11 August 2015 at 8:21 am

    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.

    Reply
    • Shinee says

      Posted on 12 August 2015 at 9:39 am

      Thank you!!

      Reply
  4. Kathryn Doherty says

    Posted on 6 August 2015 at 7:19 pm

    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

    Reply
    • Shinee says

      Posted on 9 August 2015 at 9:42 am

      Me too. I can’t wait to harvest bunch of jalapeños from my MIL’s garden to make some jalapeño poppers. 🙂 Thanks, Kathryn!

      Reply
  5. Beeta @ Mon Petit Four says

    Posted on 28 July 2015 at 11:31 pm

    This looks super delicious, Shinee! I love the spicy aspect of it <3

    Reply
    • Shinee says

      Posted on 31 July 2015 at 12:10 pm

      Thank you, Beeta!

      Reply
  6. nicole (thespicetrain.com) says

    Posted on 27 July 2015 at 9:31 pm

    What an awesome recipe, I love everything about it! 

    Reply
    • Shinee says

      Posted on 31 July 2015 at 12:10 pm

      Thank you, Nicole! 🙂

      Reply
  7. Medha @ Whisk & Shout says

    Posted on 27 July 2015 at 7:38 am

    This looks fabulous! Creamy with a kick 🙂

    Reply
    • Shinee says

      Posted on 31 July 2015 at 12:11 pm

      I like that, Medha… Creamy with a kick! 🙂 Thanks, dear!

      Reply

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