Baked Jalapeno Popper Dip
Baked Jalapeno Popper Dip is creamy, cheesy and smoky with bacon and a spicy kick from jalapeños. An easy, crowd-pleasing appetizer.
Servings: 24
Calories: 227kcal
Equipment
- 1.5 Quart Large Oval Casserole Dish
- Non-Stick Skillet
- Measuring Cups
- Cheese Grater
Ingredients
- 3 8- ounce bricks cream cheese cubed
- 2 cups cheddar cheese shredded and divided
- 2 cup Monterey Jack cheese shredded and divided
- 10 slices bacon chopped and cooked (about 1 cup)
- 8-10 jalapenos seeded and minced
- ¾ cup sour cream optional
Instructions
- Preheat oven to 350F. Spray a large 1.5-quart oval casserole dish with non-stick cooking spray.
- Heat a large skillet over medium-low. Add cream cheese, cheddar and Monterey Jack cheeses but hold back ½ cup of each for the top. Stir regularly until melted.
- Remove from heat and stir in bacon, jalapeños and sour cream.
- Transfer the cream cheese mixture to prepared casserole dish and top with remaining 1 ½ cups of cheese.
- Bake 20-30 minutes, until cheese is melted. Broil if desired.
Notes
- It melts and mixes faster when the cheese is softened first.
- Finely chopped pieces give you better distribution of heat.
- Reserve a bit of cooked bacon to sprinkle on top before serving.
- Adds that golden brown finish and extra texture.
- Helps the dip bake more evenly and gives every bite a gooey top layer.
Nutrition
Calories: 227kcal | Carbohydrates: 3g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 354mg | Potassium: 89mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 0.3mg
