Jalapeño Popper Dip
This jalapeño popper dip is creamy, cheesy, smoky, and addictively spicy for an easy scoopable appetizer, ready in just 30 minutes.
Servings: 8
Calories: 607kcal
Equipment
Ingredients
- 2 tablespoons unsalted butter
dip
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- 12 ounces bacon cooked and crumbled
- 8 ounces canned diced green chiles drained
- 2 seeded and diced jalapeño peppers
- 2 minced garlic cloves
- 2 thinly sliced green onions
topping
- 1 cup panko
- 3 tablespoons unsalted butter melted and slightly cooled
- 3 tablespoons grated Parmesan
- 1 thinly sliced green onion
Instructions
- Preheat oven to 350˚F. Grease a 8" skillet with butter and set aside.
- In a mixing bowl combine cream cheese, mayonnaise, and sour cream. Mix together until smooth.
- Stir in shredded cheeses, bacon, diced green chiles, jalapeno, garlic, and green onion. Season with salt and pepper. Stir until everything is evenly combined.
- In another mixing bowl combine panko and melted butter. Stir together until fully and evenly coated.
- Stir in Parmesan.
- Pour dip mixture into prepared skillet.
- Top with buttered panko mixture and bake for 20 to 25 minutes.
- Broil for 1 minute to brown top. Remove from heat and cool for a few minutes before serving with corn chips and/or potato chips.
Nutrition
Calories: 607kcal | Carbohydrates: 11g | Protein: 15g | Fat: 56g | Saturated Fat: 24g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 822mg | Potassium: 234mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1048IU | Vitamin C: 12mg | Calcium: 272mg | Iron: 1mg