Creamy Baked Jalapeño Popper Dip
Make this rich, cheesy, and spicy baked dip for your next gathering. It tastes just like a jalapeño popper.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- 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 sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1/2 cup pickled or fresh jalapeño slices, drained (adjust to your spice preference)
- 2 tablespoons mayonnaise
- 2 green onions, sliced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or small oven-safe skillet.
- In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise, garlic powder, salt, and pepper. Mix until smooth.
- Stir in the Monterey Jack cheese, cheddar cheese, crumbled bacon, jalapeño slices, and green onions. Mix until all ingredients are evenly distributed.
- Transfer the mixture to your prepared baking dish and spread it into an even layer.
- If using, sprinkle the panko breadcrumbs evenly over the top of the dip.
- Bake for 20 to 25 minutes, or until the dip is hot throughout and the top is lightly golden brown.
- Let the dip cool for 5 minutes before serving warm with tortilla chips, crackers, or vegetable sticks.
Notes
- For a low-carb option, skip the breadcrumbs and serve with celery sticks or bell pepper strips.
- If you prefer a slow cooker method, combine all ingredients (except breadcrumbs) in a small slow cooker. Cook on low for 2 hours or high for 1 hour. Stir before serving.
- Use fresh jalapeños for more heat; use pickled for a tangier flavor.
Nutrition
- Serving Size: 1/6 of dip
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 4
- Fiber: 0.5
- Protein: 10
- Cholesterol: 60