Chris's Bacon Jalapeno Popper Dip
This bacon jalapeño popper dip is packed full of creamy, cheesy, bacon-jalapeño flavor. It is amazing served with chips, bread or veggies!
Author Mel
Servings 8 to 10 servings
Ingredients
Dip:
- 12- ounce package bacon chopped
- 16 ounces cream cheese softened to room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- 3 to 4 medium jalapeños finely chopped (see note)
- 3 to 4 green onions finely chopped (chives work well in place of green onions)
- 4- ounce can green chiles mild, medium or hot
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sweet or smoked paprika
- 1 cup 4 ounces shredded medium or sharp cheddar cheese
- 1 cup 4 ounces shredded Monterey Jack cheese
Topping:
- ¾ cup panko bread crumbs
- ½ cup finely grated Parmesan cheese
- 4 tablespoons butter melted
- Additional chopped green onions or chives for serving
For Serving:
- Tortilla or corn chips
- Baguette slices
- Fresh veggies like celery bell peppers, cucumbers
Instructions
- Preheat oven to 350 degrees F. Lightly grease a deep dish pie plate with cooking spray and set aside (see note).
- Cook the bacon in a skillet over medium heat until crisp.
- Remove bacon to paper towel lined plate to drain. If desired, chop or crumble bacon into smaller pieces.
- Measure out about 1/4 cup bacon and set aside to be used for topping.
- In a large bowl, mix the cream cheese, mayonnaise, sour cream, jalapeños, green onions or chives, green chiles, garlic powder, onion powder and paprika together until well-combined and creamy.
- Add the shredded cheeses and bacon (except for the reserved bacon) and mix until evenly combined.
- Spread the dip evenly in the prepared pan.
- In a small bowl, toss the panko and Parmesan cheese together.
- Add the melted butter and mix until evenly combined.
- Spread the topping evenly over the dip. Bake for 30 to 40 minutes until the dip is bubbly and topping is golden (tent the top with foil if the topping is browning too quickly).
- Sprinkle the reserved bacon and green onions over the top. Serve the dip warm with chips, bread, or fresh veggies (my fave!).
Notes
The baking dish called for in the recipe is a deep 9.5-inch pie plate. Other baking dishes like a 9X9-inch round or square pan will work as well.
The key is to use a dish that allows the dip to bake in a thick layer. If it is spread too thin, it can dry out and won’t be as creamy and cheesy. So choose the right baking pan accordingly.
Jalapeños: this dip has a very mild spice level if the seeds are removed from the jalapeños. For more heat, add additional jalapeños or keep some/all of the seeds.
Cheese: the dip will be cheesier and creamier if using freshly grated cheese (vs pre-shredded cheese that is coated with a powdery substance to keep it from clumping but also prevents it from melting as creamy).
Creaminess: cream cheese, mayonnaise and sour cream. These three components make up the creamy base. For all of you mayo-haters out there, you can try subbing in all sour cream, but the baked dip might be slightly grainy (mayo acts as a smooth, creamy binding agent).
Source: mel's kitchen cafe bacon jalapeno opper dip.
The key is to use a dish that allows the dip to bake in a thick layer. If it is spread too thin, it can dry out and won’t be as creamy and cheesy. So choose the right baking pan accordingly.
Jalapeños: this dip has a very mild spice level if the seeds are removed from the jalapeños. For more heat, add additional jalapeños or keep some/all of the seeds.
Cheese: the dip will be cheesier and creamier if using freshly grated cheese (vs pre-shredded cheese that is coated with a powdery substance to keep it from clumping but also prevents it from melting as creamy).
Creaminess: cream cheese, mayonnaise and sour cream. These three components make up the creamy base. For all of you mayo-haters out there, you can try subbing in all sour cream, but the baked dip might be slightly grainy (mayo acts as a smooth, creamy binding agent).
Source: mel's kitchen cafe bacon jalapeno opper dip.