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!
Prep Time: 15mins
Cook Time: 20mins
Total Time: 35mins
8ouncescream cheese, softened
2cupsshredded cheddar cheese
1cupshredded parmesan cheese, divided
4ouncecan diced jalapeños, well drained
4ouncecan diced green chiles, well drained
1tablespoonminced fresh chives
crostini, crackers, or miniature sweet peppers (halved and seeded), for serving
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!
For recipe notes and variations, please refer to the article.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.