This jalapeno popper dip takes all of the flavors of classic bacon wrapped jalapenos and combines it all into one easy to eat dip.
It seems like I’ve been seeing jalapeno popper recipes everywhere lately and have definitely been craving them too. When I went to the store to grab all of the ingredients I knew I wanted to do something a little different. Then it hit me. Make it into a dip! What’s not to love about chips and dip, right?
This dip is incredibly cheesy thanks to the cream cheese, cheddar cheese, and parmesan cheese. I also decided to add some bacon to this dip to make it like a bacon wrapped jalapeno. Bacon is one ingredient that just makes every dish taste better. But if you don’t like bacon, then you can feel free to omit it. We can still be friends.
If you want to make this dip a little lighter, you can use reduced fat cream cheese and light mayo. I love Hellman’s light mayo, it’s only about 35 calories for one tablespoon versus 90 calories with traditional mayonnaise. I can assure you that it does not affect the taste of this dip at all, but feel free to use whatever you have on hand.
This recipe makes enough to serve about three to four people (or Josh and I.. oops). If you want to you can double this recipe, just increase your baking time to 20-25 minutes.
This dip would make a great appetizer for a football party as well. I just can’t stop with these football recipes. Sorry, I’m not sorry.
- 1 8oz. package cream cheese, softened
- ⅓ cup mayo (light mayo will work)
- ½ cup shredded cheddar cheese
- 2 jalapenos, seeded and diced*
- 2 slices cooked bacon, crumbled
- ¼ cup parmesan cheese, divided
- ¼ cup panko breadcrumbs
- Preheat oven to 350 degrees. Spray a small baking dish well with cooking spray and set aside.
- In a large bowl using a handheld mixer or stand mixer with the paddle attachment, blend the cream cheese and mayo together until smooth and creamy.
- Add in the cheddar cheese, diced jalapeno, crumbled bacon, and half of the parmesan cheese and mix until fully combined. Pour mixture into prepared baking dish.
- In a small bowl, mix together the panko breadcrumbs and the other half of the parmesan cheese.
- Sprinkle panko mixture evenly over the dip.
- Bake for 15 minutes or until heated all of the way through. To get the panko topping crispier, you can broil it for the last minute. Just be sure to keep a close eye on it, so it does not burn.*
- Remove from oven and serve with tortilla chips.
*If doubling this recipe, bake for 20-25 minutes or until heated all of the way through.
*Leftovers can be refrigerated and reheated for up to five days.
Adapted from Taste of Home
Looking for more football party appetizers? Try one of these as well!