Make this creamy, cheesy, and spicy Jalapeño Popper Dip for your next gathering. This recipe bakes to a perfect golden brown topping.
Author:Marco Fontaine
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 ounces cream cheese, softened
1 cup sour cream
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup chopped pickled jalapeño slices, drained
1/4 cup chopped green onions
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup panko breadcrumbs
2 tablespoons melted butter
2 slices bacon, cooked and crumbled (optional)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie plate or small oven-safe dish.
In a medium bowl, combine the softened cream cheese, sour cream, Monterey Jack cheese, cheddar cheese, mayonnaise, drained jalapeños, green onions, minced garlic, salt, and pepper. Mix until everything is well combined and smooth.
If using bacon, stir the crumbled bacon into the cheese mixture.
Transfer the mixture to your prepared baking dish and spread it evenly.
In a small bowl, toss the panko breadcrumbs with the melted butter. Sprinkle the buttered breadcrumbs evenly over the top of the dip.
Bake for 20 to 25 minutes, or until the dip is hot throughout and the topping is golden brown.
Let the dip cool for 5 minutes before serving warm with tortilla chips, crackers, or vegetable sticks.
Notes
You can prepare the dip mixture up to 24 hours in advance. Cover and refrigerate, then add the topping just before baking.
For a slow cooker version, combine all ingredients except the topping, place in a small slow cooker, and cook on low for 2 hours or high for 1 hour. Top with buttered breadcrumbs and broil briefly if desired.
Use fresh, seeded jalapeños instead of pickled ones for a different texture and heat level.