Jalapeño Popper Dip
Spicy jalapeños, spices, and cheese are mixed and baked for this delicious homemade jalapeño popper dip.
Servings: 8
Calories: 327kcal
Ingredients
For the Dip
- 16 ounce cream cheese, softened (two 8-ounce packages)
- 1 cup sour cream
- 4 to 5 slices bacon, cooked and crumbled
- 4 ounces jarred jalapeños, chopped
- 2 cups shredded cheddar cheese
- 1 cup shredded parmesan cheese
- ¼ cup green onion
For the Topping
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 400°F.
- Prepare an 8x8-inch dish or 2½-quart casserole by spraying with nonstick spray.
- In a medium-sized bowl with a mixer on medium, mix together the cream cheese and sour cream until smooth.
- Stir in the bacon, jalapeños, cheddar cheese, parmesan cheese, and green onion.
- Spread into prepared dish.
- Combine the bread crumbs with the butter and parsley. Sprinkle over the cream cheese mixture.
- Bake 20 minutes or until hot and bread topping is golden brown.
Video
Notes
- You can also make this recipe in your crockpot. Follow the below instructions and instead of making it in a baking dish, add it to your crockpot and cook on high for 2 to 3 hours.
- Make sure your cream cheese is at room temperature so that you don't end up with lumps in your creamy dip.
- You can make this up to three days in advance and pop it in the oven right before your party. Just wait to add the topping until you're ready to bake.
- This must be served HOT or it will lose its creamy texture.
Nutrition
Calories: 327kcal | Carbohydrates: 9g | Protein: 13g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 525mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 938IU | Vitamin C: 22mg | Calcium: 342mg | Iron: 1mg