Description
A rich, cheesy, and spicy baked dip mimicking the flavors of jalapeño poppers, topped with crispy bacon.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 cup pickled jalapeño slices, drained and chopped
- 4 slices cooked bacon, crumbled
- 2 green onions, sliced (for garnish)
- 1/4 cup panko breadcrumbs
- 1 tablespoon 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, cheddar cheese, mayonnaise, and Parmesan cheese. Mix until smooth.
- Stir in the chopped jalapeño slices and half of the crumbled bacon.
- Spread the mixture evenly into the 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 and bubbly and the topping is golden brown.
- Remove from the oven. Sprinkle the remaining bacon and the sliced green onions over the top.
- Let the dip cool for 5 minutes before serving warm.
Notes
- You can prepare the dip mixture (steps 1-3) up to one day ahead. Cover and refrigerate. Add the topping just before baking.
- For a slow cooker version, mix ingredients (excluding topping) and cook on low for 2 hours or high for 1 hour, then top and bake briefly if you want a crisp top.
- Serve with tortilla chips, sturdy crackers, celery sticks, or carrot sticks.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dip
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 26
- Saturated Fat: 15
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 4
- Fiber: 0
- Protein: 10
- Cholesterol: 65