Easy Jalapeno Popper Dip

a creamy, cheesy dip made with peppers, cheeses, and bacon.

5 from 1 vote

Spice up your next party with this tasty Jalapeno Popper Dip recipe. Creamy and cheesy with just the right amount of kick, it's sure to be a crowd-pleaser!

Prep Time30

Cook Time30

Total Time1

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 319kcal

Author: Kristin Hayes

Equipment

Ingredients

8 strips bacon
4 oz jalapenos canned
8 oz cream cheese room temperature
1 teaspoon salt
1 teaspoon black pepper
½ cup mayonnaise
½ cup sour cream
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup Monterey Cheese shredded
1 cup Cheddar Cheese shredded
½ cup Parmesan cheese shredded
1 cup Panko breadcrumbs
⅓ cup butter
2 tablespoon Parsley chopped
1 jalapeno sliced

Instructions

Heat a cast-iron skillet over medium-high heat. Once hot, add the bacon and cook until crispy. Set it aside on a paper towel-lined dish to drain excess grease. Cook in batches if needed. Once the grease cools, discard it—leaving a small amount of grease in the skillet is fine as you'll use it later.
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine room-temperature cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, Monterey Jack cheese, shredded cheddar, and Parmesan. Mix until creamy.
Crumble the bacon and add ¾ of it to the bowl, along with the canned jalapeños. Stir to combine.
Transfer the mixture to the cast-iron skillet, spreading it in an even layer.
Melt the butter in a microwave-safe bowl, then mix it with the breadcrumbs. Gently combine and sprinkle the mixture on top of the dip.
Bake uncovered for 20–25 minutes, or until the panko is golden brown and the dip is bubbly.
Remove from the oven and garnish with the remaining bacon, fresh jalapeño slices, and parsley. Serve with chips or crackers and enjoy!

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