Bacon Jalapeno Popper Dip
Bacon Jalapeno Popper Dip is the ultimate crowd-pleaser, blending creamy, spicy, and smoky flavors in every bite. Perfect for game nights or gatherings, it’s ready in just 40 minutes, making it a hassle-free yet impressive dish.
Ingredients
- 11-14 strips bacon cooked, cooled, and crumbled divided (about 1 cup of bacon crumbles)
- 16 oz cream cheese -- softened
- ½ cup sour cream
- ½ cup mayo I used olive oil mayo to cut a few calories
- 3-5 large jalapenos, cut, de-seeded, and finely chopped about one cup chopped jalapenos
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 ½ cups mozzarella cheese
- 1 ½ cups Monterrey jack cheese
Topping:
- ½ cup plain panko
- ¼ cup grated Parmesan cheese
- 2 Tablespoons salted butter melted
- 3 crumbled strips of bacon
- 1 teaspoon dried parsley
Instructions
- Cook 11-14 strips bacon. Allow to cool and set aside three strips for topping. Crumble remaining bacon (should be about 1 cup, though a little less or a little more is fine).
- Preheat oven to 350F.
- In a separate, large bowl, combine softened cream cheese, sour cream, and mayo, stir well.
- Add jalapenos, crumbled bacon, garlic powder, salt, pepper, and stir. Stir in cheeses.
- Spread evenly into a 10" cast iron skillet (an 8x8 or 9x9 baking pan could also be used) and set aside.
- For the topping, toss together panko and melted butter in a separate bowl. Stir in parmesan cheese and dried parsley. Sprinkle evenly over the top of the dip.
- Bake on 350F (177C) for 20-25 minutes, until topping is slightly browned and mixture is hot. Serve warm, top with additional fresh sliced jalapenos, if desired.
Nutrition
Calories: 535kcalCarbohydrates: 7gProtein: 16gFat: 50gSaturated Fat: 24gCholesterol: 127mgSodium: 732mgPotassium: 169mgFiber: 1gSugar: 3gVitamin A: 1386IUVitamin C: 6mgCalcium: 375mgIron: 1mg
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