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!

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Jalapeno Popper Dip

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

Yield: 6-8 servings

Ingredients:

• 2 tablespoons Panko (Japanese breadcrumbs)
• 2 tablespoons grated Parmigiano-Reggiano
• ½ teaspoon ground black pepper
• 3 jalapeños
• 8oz (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

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a small dish, mix together panko, Parmigiano-Reggiano, and black pepper.
3. 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.
4. In a large mixing bowl, combine cream cheese, sour cream, cheddar cheese, garlic powder and Worcestershire sauce.
5. Add cooked bacon and chopped jalapeños and mix until well combined.
6. Transfer the filling into a baking dish. Spread the filling evenly and sprinkle the Panko topping.
7. Bake for about 20 minutes, or until heated through. Then broil for 1-2 minutes, or until nice and brown.
8. Serve immediately with tortilla chips.

All images and text ©Shinee D. for Sweet & Savory

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This recipe was  originally published on July 27, 2015.