Jalapeño Popper Dip
This recipe for jalapeño popper dip incorporates all of the flavors and textures of a jalapeño popper in the form of an easy, cheesy warm dip.
- Serves: 12 persons
- For the Dip:
- 10slices bacon
- 1(8-ounce) block cream cheese, softened
- ⅓cup mayonnaise
- ⅓cup sour cream
- ½teaspoon garlic powder
- ½teaspoon onion powder
- ½teaspoon chili powder
- 2jalapeños, minced
- 3cups Mexican cheese blend, divided
- Optional Garnish:
- Sliced green onion
- Jalapeños slices
- Crumbled cooked bacon
- Tortilla chips, to serve
Step 1Gather the ingredients. Preheat oven to 350 F.
Step 2In a large nonstick skillet over medium heat, cook the bacon in batches until crispy, about 8 minutes.
Step 3Drain on a paper-towel–lined plate, then coarsely chop.
Step 4In a large bowl, stir together cream cheese, mayo, sour cream, garlic and onion powders, chili powder, about 3/4 of the cooked bacon (reserving some for topping), about 3/4 of the jalapeños (reserving some for topping), and 2 cups of the Mexican cheese blend.
Step 5Transfer to an oven-safe skillet or baking dish and sprinkle with remaining 1 cup of Mexican cheese, remaining cooked bacon, and remaining minced jalapeño.
Step 6Bake until dip is golden and bubbly, 15 to 20 minutes. Garnish with green onion, jalapeño slices, and extra crumbles of bacon, if desired. Serve with tortilla chips for dipping.