The BEST Jalapeno Popper Dip
This jalapeno popper dip recipe is an easy, cheesy, baked appetizer with cream cheese, cheddar cheese, bacon, and jalapenos served with tortilla chips.
Servings: 3 cups
Calories: 715kcal
Equipment
- electric hand mixer or stirring utensil
- 8-inch iron skillet or 8" baking dish
Ingredients
- 1 (8-ounce package) Cream Cheese softened
- ½ cup Sour Cream or Greek Yogurt
- ¼ cup Mayonnaise
- ½ teaspoon Garlic Powder
- 16 ounces Shredded Mexican Cheese Blend 4 cups
- 1-3 Fresh Jalapeños (test the heat on each one!) seeded and diced (or ¼ cup canned)
- 6 slices Cooked Bacon about ⅓ cup crumbled
- 2 Green Onions sliced
Instructions
- Preheat oven to 375 degrees Fahrenheit and coat an 8-inch oven-safe skillet or baking dish with cooking spray.
- In a mixing bowl, combine CREAM CHEESE, SOUR CREAM, MAYONNAISE, and GARLIC POWDER.
- Fold in SHREDDED CHEESE, JALAPENOS, BACON, and GREEN ONIONS, reserving a pinch of each for garnish.
- Spread into a baking dish and garnish.
- Bake 25 minutes (uncovered) until bubbly and golden brown.
- Remove from oven, allow to cool a few minutes.
- Serve warm with crackers, tortilla chips, bread, or vegetable sticks.
- To store, allow to cool and refrigerate in an airtight container up to five days.
Notes
Can I freeze this recipe?
Yes! Allow baked jalapeno popper dip to cool and package it into a freezer-safe container up to 90 days. To thaw, transfer it to the refrigerator for an overnight stay. After that, it's ready to reheat and serve. You can also enjoy jalapeno popper dip cold as a spread on bread or crackers.
Nutrition
Serving: 0.25cup | Calories: 715kcal | Carbohydrates: 8g | Protein: 20g | Fat: 68g | Saturated Fat: 38g | Cholesterol: 213mg | Sodium: 879mg | Potassium: 274mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2397IU | Vitamin C: 7mg | Calcium: 409mg | Iron: 1mg