Bacon Jalapeño Popper Dip
Addictively smoky, cheesy, creamy party dip that is always a hit! This appetizer will disappear quickly at football parties, holiday parties, pot lucks, etc. Bacon Jalapeño Popper Dip can be thrown together quickly, and the buttery crumb topping adds the perfect texture to this gooey delicious dip.
Servings: 10 servings
Ingredients
- 6 strips bacon, cooked crispy and diced
- 1 block cream cheese, softened
- 1 cup sour cream
- 2 fresh jalapeños, diced seeds removed for less heat
- 1/4 cup pickled jalapeños, diced half a 4 oz can
- 1/4 cup pickled banana peppers, diced
- 3 green onions, diced (green and white parts)
- 1 tsp garlic powder
- 1 cup shredded cheddar, divided
- 1 cup pepper jack or monterey jack, divided
- 1/2 cup parmesan cheese shaved, grated, etc
- crackers or tortilla chips for dipping
Bread Crumbs
- 2/3 cup Panko bread crumbs
- 3 tablespoons butter melted
- 1/4 cup parmesan cheese shredded
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 375 degrees. In a small bowl, combine panko bread crumbs, 1/4 cup parmesan and parsley. Pour over the melted butter and toss until evenly coated. Set aside.
- In a large bowl, add cream cheese, sour cream, peppers, green onions and garlic powder. Mix well until smooth.
- Into the cream cheese mixture add 3/4 cup cheddar, 3/4 cup pepper jack and 1/2 cup parmesan. Mix to combine, then add in most the bacon (reserving some for topping). Mix until mixture is well combined.
- Spread out mixture into a greased pie dish, cast iron skillet or 8X8 baking dish. Top with remaining cheese and bacon. Then finish off by adding a thin layer of bread crumb mixture evenly over the top.
- Bake in oven for 15-20 minutes or until mixture is golden brown and bubbly on the sides.
Notes
You can substitute pickled jalapeños for all fresh jalapeños, about six (6) total. You can skip the fresh jalapeños and use all pickled jalapeños - 4 oz can drained
For a meat-free version, just skip the bacon.