Jalapeño Popper Dip

Jalapeño Popper Dip

Jalapeño popper dip is my go-to appetizer for any party or gathering. I made some last night because it was cold out, and a hot dip with crackers just sounded really good. We love cheese in my household, so this was a perfect snack before Nathan went to work. 

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Cream cheese is, well, creamy. The shredded cheese adds a melty gooey factor in. The bacon and fresh jalapeños add a bite into it, and the Panko topping adds the perfect crunch. All of these combined create the most amazing jalapeño popper dip.

I have some leftover, and as I write this, I want more! Like I’m going to go eat some after I publish this. It is such a craveable dish. 

Jalapeño Popper Dip Ingredients

Diced green chili (1 can, 4 ounces) I used mild, but you can use hot for extra spice, do not drain

Diced jalapeños (1 can, 4 ounces) do not drain

Fresh jalapeño (1) diced, leaving seeds and ribs in 

Bacon (¼-½ cup) cooked, cooled, and chopped

Mayonnaise (1 cup) 

Cream Cheese (2 8oz bricks) softened, cube and leave out at room temp for 30 minutes

Butter (½ stick) melted 

Panko bread crumbs (1 cup) 

Mexican cheese blend (1 cup) 

Parmesan cheese (1 cup, divided into ½ cup portions) I used fresh grated Parmesan, but powdered works just as well

Salt, to taste I used garlic salt 

Parsley, dried or fresh, for garnish 

Jalapeño Popper Dip Directions

Start with the bacon!

Start with cooking the bacon. If you’re not adding bacon, skip to the next paragraph. To cook the bacon to a nice evenly cooked and crispy texture, I bake mine. Using a cookie sheet lined with foil to make cleanup much easier, fill the sheet with bacon, evenly spaced apart and not touching. Turn the oven on to 400 degrees right before putting the bacon in.

This way the bacon comes up to temperature right along with the oven and cooks without burning it. Once the oven is up to temperature, check the bacon every 3-5 minutes until the desired doneness and crispness is reached. Allow it to cool and chop. 

Once the bacon is done

Once the bacon is out of the oven, turn the temperature down to 375 degrees. It’ll be preheated and ready to go!

Using either a stand mixer or food processor, mix the cream cheese and mayonnaise until well-blended. Then add in the shredded mexican cheese blend and half of the parmesan cheese. Next add the diced green chilis and jalapeños. Do not drain either can of chilis. 

Mix until well combined and spread the dip into a greased baking dish. 

Melt the butter, then add it into a mixing bowl with the Panko and remaining half cup of parmesan cheese. This is where I add the salt, pepper, and parsley because it seasons the plain Panko. If you choose not to add bacon to the dish, you can add in salt and pepper in the first steps. I elect to leave salt out of that part because the bacon adds in enough for my taste. 

Sprinkle the crumb topping over the dip. Bake for approximately twenty minutes, until the topping is a light to medium golden brown and the edges are bubbly. 

I served this with a favorite multigrain cracker, but you can pick any that are favorites for you to pair with this delicious jalapeño popper dip. 

Notes

This jalapeño popper dip is not super spicy. Adding in that fresh jalapeño will add an extra bit of heat. But it still isn’t hot like burning your face off. Nathan is a lot more sensitive to spicy food than I am, and we both ate it without flinching. But it does have the wonderful flavor of jalapenos, and I like that. 

You can skip both the fresh jalapenos and bacon. They are completely optional. But I like the texture and spice the jalapeño adds. The bacon adds both texture and a smokey depth of flavor. 

If you want it extra hot, use the hot green chilis instead of mild, and add in an extra jalapeño. Also note not to take out the seeds or ribs of the jalapenos. That is where most of the flavor and spice come from. 

When baking, keep an eye on the crumb topping of the dip. I like crispy, so I always want to leave it in longer than normal for that added darker brown. But the Panko will burn, and burn very easily. It is a fantastic texture in the dish, but it is temperamental. The goal is light to medium brown. 

Discussion

Have you tried making this jalapeño popper dip at home? Let me know your thoughts in the comments! Check out my other recipes.

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