Cheesy Jalapeno Popper Dip With Crispy Bacon
This indulgent jalapeno popper dip features a fluffy, whipped cream cheese base loaded with smoky bacon and sharp cheddar. A spicy yet balanced appetizer perfect for game day gatherings.
Equipment
- Cast Iron Skillet
- Hand mixer
- Nonstick skillet
- Mixing Bowl
Ingredients
- 10 slices bacon
- 1 8-oz. block cream cheese softened
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tsp. garlic powder
- 2 jalapeños seeds removed if desired, finely chopped, divided
- 1 1/2 cups shredded cheddar
- 1 1/2 cups shredded Monterey Jack
- Kosher salt
- Freshly ground black pepper
Instructions
Crisp the bacon and warm up the oven
- Preheat your oven to 350ºF. In a large nonstick skillet over medium heat, cook the bacon in batches for approximately 8 minutes until browned and very crisp.
- Drain the bacon on paper towels and chop into small pieces. Set aside a small portion for the final garnish.
Whip the creamy base until fluffy
- In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, and garlic powder. Use a hand mixer to beat the mixture until it is light, smooth, and airy.
- Switch to a spatula or spoon to ensure you don't over-mix once you begin adding the texture-heavy ingredients.
Fold in the spicy, smoky, cheesy goodness
- Fold in the majority of the bacon, jalapeños, 1 cup of cheddar, and 1 cup of Monterey Jack. Season with kosher salt and black pepper to taste.
- Stir until the ingredients are evenly distributed and the mixture is thick but easily spreadable.
Bake until bubbly and golden
- Transfer the mixture to an ovenproof skillet or baking dish. Top with the remaining 1/2 cup of cheddar, 1/2 cup of Monterey Jack, and the reserved bacon and jalapeños.
- Bake for 15 to 20 minutes until the edges are bubbling. For a deeper golden color, broil for an additional 3 minutes until the cheese is perfectly browned.
Notes
Safety Tip: Wear gloves when slicing jalapeños as the capsaicin oils can cause skin irritation. Avoid touching your face or eyes.
Quality Tip: Use block cheese and shred it yourself. Pre-shredded varieties contain anti-caking agents that can cause the dip to feel grainy or greasy.
Make-Ahead Instructions: Assemble the dip in your baking dish, cover tightly, and refrigerate for up to 24 hours. Add an extra 5-10 minutes to the bake time if cooking directly from the fridge.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 242kcalCarbohydrates: 3gProtein: 9gFat: 21gSaturated Fat: 11gCholesterol: 55mgSodium: 410mgPotassium: 85mgSugar: 1gVitamin A: 450IUVitamin C: 5mgCalcium: 190mgIron: 0.3mg
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