This bacon jalapeño popper dip is packed full of creamy, cheesy, bacon-jalapeño flavor. It is amazing served with chips, bread or veggies!
My only goal in life is to convince you how ridiculously delicious this dip is…and how you need to make it as soon as possible. No need to have a holiday, party, or even a real reason. Just make it!
Important Ingredients for Bacon Jalapeño Popper Dip
For optimum creaminess, cheesiness, and flavor in this incredible dip, let’s talk about a few of the ingredients.
Creaminess: cream cheese, mayonnaise and sour cream. These three components make up the creamy base. For all of you mayo-haters out there, you can try subbing in all sour cream, but the baked dip might be slightly grainy (mayo acts as a smooth, creamy binding agent).
Cheesiness: Monterey Jack cheese + medium or sharp cheddar cheese. You know what I’m about to say, but for the ultimate cheesiness, grate the cheese from a block instead of using pre-shredded cheese (which is often coated with a powdery substance to prevent clumping, but it also prevents it from melting as well).
Flavor: bacon, jalapeños, green chiles, and pantry-ready spices. Increase or decrease any of those for more or less heat and flavor.
Crunchy Buttery Topping
To further add to the deliciousness, the dip gets a boost from the wonderful buttery, crunchy, cheesy topping.
Panko bread crumbs
Parmesan cheese (soapbox alert: freshly grated, if possible!)
Melted butter
Bake until golden and bubbly. The dip is definitely best served warm.
Best Pan Size for Baking
The baking dish called for in the recipe is a deep 9.5-inch pie plate. Other baking dishes like a 9X9-inch round or square pan will work as well.
The key is to use a dish that allows the dip to bake in a thick layer. If it is spread too thin, it can dry out and won’t be as creamy and cheesy. So choose the right baking pan accordingly.
What to Serve With This Dip
This bacon jalapeño popper dip is so incredibly tasty, it can be enjoyed with a variety of different options (also: don’t even try it by the spoonful or all the dipping options might end up being completely ignored).
Baguette slices, tortilla or corn chips are just a few tasty dippables that come to mind.
But I think where this dip really shines is when fresh veggies get involved. My favorite veggies to serve with this flavorful dip are:
celery (probably my fave-fave)
bell peppers
cucumbers
Words are inadequate to truly express how good this dip is.
I love jalapeño poppers (and will order them at almost any restaurant if they are on the menu), so throwing the same ingredients into a dip with a healthy amount of bacon, extra cheese, and a few other delightful additions was bound to get my attention.
I’m not the only one who loves it. My family goes absolutely bonkers over this bacon jalapeño dip.
Looks like it is the only thing we’ll be serving at parties for the rest of forever. Oh wait, we don’t really have parties. 😉 Mid-week dinners, here we come! I have a feeling no one will be mad about that.
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Bacon Jalapeño Popper Dip
Yield: 8 to 10 servings
Prep Time: 25 minutes minsCook Time: 50 minutes minsTotal Time: 1 hour hr 15 minutes mins
Dip:12-ounce package bacon, chopped16 ounces cream cheese, softened to room temperature½ cup mayonnaise½ cup sour cream3 to 4 medium jalapeños, finely chopped (see note)3 to 4 green onions, finely chopped (chives work well in place of green onions)4-ounce can green chiles, mild, medium or hot2 teaspoons garlic powder1 teaspoon onion powder½ teaspoon sweet or smoked paprika1 cup (4 ounces) shredded medium or sharp cheddar cheese1 cup (4 ounces) shredded Monterey Jack cheeseTopping:¾ cup panko bread crumbs½ cup finely grated Parmesan cheese4 tablespoons butter, melted Additional chopped green onions or chives, for servingFor Serving: Tortilla or corn chips Baguette slices Fresh veggies like celery, bell peppers, cucumbers
Cook ModePrevent your screen from going dark
Preheat oven to 350 degrees F. Lightly grease a deep dish pie plate with cooking spray and set aside (see note).Cook the bacon in a skillet over medium heat until crisp. Remove bacon to paper towel lined plate to drain. If desired, chop or crumble bacon into smaller pieces. Measure out about 1/4 cup bacon and set aside to be used for topping. In a large bowl, mix the cream cheese, mayonnaise, sour cream, jalapeños, green onions or chives, green chiles, garlic powder, onion powder and paprika together until well-combined and creamy. Add the shredded cheeses and bacon (except for the reserved bacon) and mix until evenly combined. Spread the dip evenly in the prepared pan. In a small bowl, toss the panko and Parmesan cheese together. Add the melted butter and mix until evenly combined. Spread the topping evenly over the dip. Bake for 30 to 40 minutes until the dip is bubbly and topping is golden (tent the top with foil if the topping is browning too quickly). Sprinkle the reserved bacon and green onions over the top. Serve the dip warm with chips, bread, or fresh veggies (my fave!).
Jalapeños: this dip has a very mild spice level if the seeds are removed from the jalapeños. For more heat, add additional jalapeños or keep some/all of the seeds.
Cheese: the dip will be cheesier and creamier if using freshly grated cheese (vs pre-shredded cheese that is coated with a powdery substance to keep it from clumping but also prevents it from melting as creamy).
Author: Mel
Course: AppetizerCuisine: AmericanMethod: Bake
Serving: 1 serving, Calories: 400kcal, Carbohydrates: 16g, Protein: 13g, Fat: 31g, Saturated Fat: 15g, Cholesterol: 75mg, Sodium: 991mg, Fiber: 4g, Sugar: 6g
Recipe Source: from Mel’s Kitchen Cafe (inspired by a recipe idea my friend, Teri, sent me)
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