Creamy Baked Jalapeño Popper Dip
Make this rich, cheesy dip featuring cream cheese, bacon, and spicy jalapeños for your next gathering.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1/2 cup pickled jalapeño slices, drained and chopped
- 2 tablespoons pickled jalapeño juice
- 1/4 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie plate or small oven-safe dish.
- In a medium bowl, combine the softened cream cheese, sour cream, Monterey Jack cheese, cheddar cheese, crumbled bacon, chopped jalapeños, and jalapeño juice. Mix until all ingredients are evenly incorporated.
- Spread the mixture evenly into your prepared baking dish.
- In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this mixture over the top of the dip.
- Bake for 20 to 25 minutes, or until the dip is hot throughout and the topping is golden brown.
- Let the dip cool for 5 minutes before serving with tortilla chips, crackers, or vegetable sticks.
Notes
- For a low-carb option, skip the panko topping and serve with celery sticks or low-carb crackers.
- If you prefer more heat, use fresh, seeded jalapeños instead of pickled ones.
- You can prepare the dip mixture up to a day ahead and store it covered in the refrigerator before topping and baking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 5
- Fiber: 0
- Protein: 10
- Cholesterol: 65