Jalapeno Popper Dip
This creamy, cheesy Jalapeno Popper Dip is quick, easy, and totally addictive. My favorite party appetizer!
Ingredients
For the dip:
- 16 oz (454g) cream cheese, softened
- ½ cup (113)g mayonnaise
- ½ cup (113g) sour cream
- 1 cup (113g) shredded sharp cheddar cheese
- 1 cup (113g) shredded mozzarella cheese
- ½ cup (50g) freshly grated Parmesan cheese
- 4 oz can (113g) diced jalapeno peppers, drained (or fresh jalapenos)
- 4 oz can (113g) chopped green chilies, drained (or fresh peppers)
- 12 oz (340g) bacon, cooked and chopped (10-12 slices) (reserve some for garnish if desired)
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
For topping:
- 4 tablespoons (57g) melted butter
- 1 cup (60g) panko breadcrumbs
- ⅓ cup (37g) shredded sharp cheddar cheese
- ⅓ cup (37g) shredded mozzarella cheese
Optional garnish
- freshly chopped parsley, chopped bacon, and jalapeno slices
For dipping
- sliced baguette, crostini, bread, crackers, tortilla chips, or veggie sticks
Instructions
- Mix the cream cheese, sour cream, mayo, cheddar, mozzarella, parmesan, chopped bacon, chopped jalapenos, garlic powder, and salt and stir until combined. (Reserve some of the chopped bacon for garnish if desired.)
- Spread into a 2 quart baking dish. (Mine was an 8 by 12 inch oval.)
- Combine the panko with melted butter and sprinkle on top.
- Bake at 350° F until bubbly and the top is golden brown, about 20 minutes.
- Garnish with chopped parsley, chopped bacon, and jalapeno slices, if desired.
- Serve with sliced baguette, crostini, bread, crackers, tortilla chips, or veggie sticks.
Notes
You can use all sour cream, mayo, or Greek yogurt in this dip. You can also use a combination. I used half mayo and half sour cream.
Nutrition
Calories: 567kcal
Tried this recipe?Let us know how it was!