Jalapeno Popper Dip
This Jalapeño Popper Dip recipe is loaded with chopped jalapeños, cream cheese, cheddar cheese, and bacon, then topped with buttery crispy panko breadcrumbs. Nobody can resist this ultimate party appetizer!
Servings: 8
Ingredients
- 5 slices bacon , diced
- 8 ounces cream cheese , softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded parmesan cheese , divided
- 4 ounce can diced jalapeños , well drained
- 4 ounce can diced green chiles , well drained
- 1/2 cup Panko breadcrumbs
- 4 tablespoons butter , melted
- 1 tablespoon minced fresh chives
- crostini, crackers, or miniature sweet peppers (halved and seeded) , for serving
Instructions
- Preheat oven to 400 degrees F. Coat a 10-inch cast iron skillet with nonstick spray.
- In a medium nonstick skillet, cook bacon over medium-high heat until browned and crispy. With a slotted spoon, transfer to a paper-towel lined plate to drain.
- In a medium bowl, beat the cream cheese and sour cream together with an electric mixer until smooth.
- Stir in the cheddar cheese, 3/4 cup of the Parmesan, the diced jalapeños, green chiles, and the cooked bacon. Mix until thoroughly combined.
- In a separate medium bowl, mix together the bread crumbs, melted butter, the remaining Parmesan cheese, and the chives.
- Spoon the cream cheese mixture into the prepared cast iron skillet and spread evenly.
- Evenly sprinkle the bread crumb mixture over the top.
- Bake for about 20 minutes, or until the dip is bubbling around the edges and the bread crumbs are golden brown.
- Serve with bread, crackers, or miniature sweet peppers (halved and seeded) and enjoy!
Video
Notes
For recipe notes and variations, please refer to the article.
Nutrition
Calories: 444kcal | Carbohydrates: 7g | Protein: 16g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 108mg | Sodium: 896mg | Potassium: 207mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1389IU | Vitamin C: 3mg | Calcium: 427mg | Iron: 1mg