Simply Irresistible Jalapeño Popper Dip

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

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.