Jalapeño Popper Dip with Bacon

4.95 from 20 votes

Jalapeño Popper Dip with Bacon

Jalapeño Popper Dip with Bacon combines a creamy base with cheese, jalapeños, and bacon. This is a delicious party dip that is both simple to make and delicious to eat. Leftovers are great too!

Course Appetizer, dips

Cuisine American

Keyword jalapeno popper dip, jalapeno poppers

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 447kcal

Author Sue Ringsdorf

Ingredients

8 oz. bacon - cooked and crumbled
16 oz. cream cheese light (or use regular cream cheese) - softened
1/2 cup mayonnaise - we use mayo with olive oil added in
1/2 cup sour cream light
2 cups sharp cheddar cheese - freshly shredded
4 oz. diced green chilies - drained
2 large jalapeños - diced (remove some of the seeds)
1 teaspoon garlic powder
1 teaspoon onion powder

For the Panko Topping:

1/2 cup Panko breadcrumbs
1/2 cup parmesan cheese - freshly shredded
1/4 cup butter - melted

Instructions

Cook bacon. Cook the bacon according to the method you prefer. We like to bake it in the oven. Just line a sheet pan with aluminum foil. Set a wire rack on top and layer the bacon directly on the rack. Bake in a preheated 400 degree oven until crispy.
Combine the cream cheese and mayo. In a mixing bowl, use a hand mixer to cream together the softened cream cheese, mayonnaise, and sour cream until very well combined.
16 oz. cream cheese light (or use regular cream cheese), 1/2 cup mayonnaise, 1/2 cup sour cream light
Add remaining ingredients. Add the remaining ingredients – the shredded cheddar cheese, diced jalapeños, green chilies, seasonings, and the bacon (reserve some for the top). Blend again.
2 cups sharp cheddar cheese, 2 large jalapeños, 4 oz. diced green chilies, 1 teaspoon garlic powder, 1 teaspoon onion powder, 8 oz. bacon
Spoon into baking dish. Spoon the dip into a shallow baking dish, smoothing evenly to all sides.
Make Panko topping. In a separate bowl, combine the panko topping – the bread crumbs, parmesan cheese, and melted butter. Add the topping to the dip.
1/2 cup Panko breadcrumbs, 1/2 cup parmesan cheese, 1/4 cup butter
Add bacon. Sprinkle the remaining bacon and some extra slice jalapeños on top of the Panko mixture.
Bake. Bake the dip in a preheated 350 degree oven for 25 minutes.
Serve. Serve the hot dip with crackers or chips.

Video

Notes

Store leftover jalapeño popper dip in an airtight container for 3-4 days. Reheat in microwave.
You can also freeze leftovers. Place in freezer bag and freeze for up to three months.

Nutrition