Prep Time: 15 mins | Cook Time: 15 mins | Servings: 12
My favourite dip – this Jalapeno Popper Dip is a super creamy and cheesy dip with spicy jalapenos and savoury bacon. Beware, this dip is extremely addictive you may be tempted not to share.
Ingredients
½ lb. bacon cooked and crumbled
2 packages cream cheese (8-oz each) softened
¼ c. sour cream
¼ c. mayo
½ tsp garlic powder
7 jalapenos seeded and chopped
1 c. shredded cheddar divided
½ c. shredded mozzarella
½ c. freshly grated Parmesan
¼ c. sliced green onions (about 2-3 sliced)
How to make Jalapeno Popper Dip
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Combine the cream cheese, sour cream, mayo, and garlic powder in a large mixing bowl until smooth.
Step 3: Mix in most of the crumbled bacon (reserve a tbsp for later), half shredded cheddar, mozzarella, Parmesan, jalapenos (set aside a tbsp for later), and green onions.
Step 4: In an oven-safe baking dish or about 8 to 10 inches skillet, transfer the mixture and sprinkle the rest of the cheddar, bacon, and jalapenos on top.
Step 5: Place inside the preheated oven and bake for about 15 to 20 minutes until heated through, melted, and bubbly.
Notes:
A single serving of this dip is around 1/3 cup, not including the chips or crackers for dipping.
This is a gluten-free dip, keto, and low carb. Omit the sour cream to make this even low carb and use all mayo instead.
Before you crumble the bacon make sure to pat dry the grease off. This way the dip will keep from getting too greasy.
Add extra jalapenos, leaving some seeds in to make this dip extra hot.
Before chopping the jalapenos, remove all the seeds to keep the dip mild.
For this recipe, you can use jarred jalapeno. Start with only 1/3 cup chopped, adding more according to your preference.
To make this Dip ahead:
Step 1: According to the directions, prepare the dip but do not bake.
Step 2: Place in the fridge, covered until ready to serve.
Step 3: When ready to serve, remove the cover and bake. To the cooking time, add an extra 5 minutes.
To Store: Cover and store in the fridge for up to 4 days. When ready to serve, simply reheat in the microwave.
To freeze: Following the direction, prepare the dip, cover, and store in the freezer for up to 3 months. Before baking, thaw in the fridge overnight.
Nutrition Facts:
Serving: 1serving | Calories: 321kcal | Carbohydrates: 3g | Protein: 10g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 435mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 812IU | Vitamin C: 10mg | Calcium: 187mg | Iron: 1mg
Ingredients
- ½ lb. bacon cooked and crumbled
- 2 packages cream cheese (8-oz each) softened
- ¼ c. sour cream
- ¼ c. mayo
- ½ tsp garlic powder
- 7 jalapenos seeded and chopped
- 1 c. shredded cheddar divided
- ½ c. shredded mozzarella
- ½ c. freshly grated Parmesan
- ¼ c. sliced green onions (about 2-3 sliced)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Combine the cream cheese, sour cream, mayo, and garlic powder in a large mixing bowl until smooth.
Step 3: Mix in most of the crumbled bacon (reserve a tbsp for later), half shredded cheddar, mozzarella, Parmesan, jalapenos (set aside a tbsp for later), and green onions.
Step 4: In an oven-safe baking dish or about 8 to 10 inches skillet, transfer the mixture and sprinkle the rest of the cheddar, bacon, and jalapenos on top.
Step 5: Place inside the preheated oven and bake for about 15 to 20 minutes until heated through, melted, and bubbly.
Notes:
A single serving of this dip is around 1/3 cup, not including the chips or crackers for dipping.
This is a gluten-free dip, keto, and low carb. Omit the sour cream to make this even low carb and use all mayo instead.
Before you crumble the bacon make sure to pat dry the grease off. This way the dip will keep from getting too greasy.
Add extra jalapenos, leaving some seeds in to make this dip extra hot.
Before chopping the jalapenos, remove all the seeds to keep the dip mild.
For this recipe, you can use jarred jalapeno. Start with only 1/3 cup chopped, adding more according to your preference.
To make this Dip ahead:
Step 1: According to the directions, prepare the dip but do not bake.
Step 2: Place in the fridge, covered until ready to serve.
Step 3: When ready to serve, remove the cover and bake. To the cooking time, add an extra 5 minutes.
To Store: Cover and store in the fridge for up to 4 days. When ready to serve, simply reheat in the microwave.
To freeze: Following the direction, prepare the dip, cover, and store in the freezer for up to 3 months. Before baking, thaw in the fridge overnight.
