Jalapeño Popper Dip with Bacon
Jalapeño Popper Dip with Bacon
Ingredients
For the Dip
- 1 tablespoon butter, for greasing
- 4 jalapeños, fresh, seeded, membranes removed, finely diced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon jalapeño hot sauce, or to taste
- 6 strips bacon, cooked until crispy and crumbled
For the Topping
- 2 tablespoons butter, melted
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
For Serving
- 1 box crackers, assorted, for serving
Instructions
- 1
Preheat your oven to 375°F. Lightly butter an 8x8 inch baking dish with 1 tablespoon of butter.
⏱️ 5 min•🌡️ 375
- 2
Prepare the jalapeños: carefully slice each jalapeño in half lengthwise, remove the seeds and membranes. Finely dice the jalapeños. For less heat, you can blanch the diced jalapeños in boiling water for 1-2 minutes, then drain thoroughly.
⏱️ 5 min
- 3
In a large mixing bowl, combine the diced jalapeños, sour cream, mayonnaise, shredded cheddar cheese, shredded Monterey Jack cheese, jalapeño hot sauce (start with 1/2 teaspoon and add more if desired), and crumbled cooked bacon. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 4
Transfer the dip mixture into the prepared buttered baking dish, spreading it evenly.
⏱️ 2 min
- 5
In a small bowl, combine the melted butter, panko breadcrumbs, and grated Parmesan cheese. Stir until the breadcrumbs are evenly coated.
⏱️ 3 min
- 6
Sprinkle the panko and Parmesan topping evenly over the dip in the baking dish.
⏱️ 1 min
- 7
Bake for 20-25 minutes, or until the dip is bubbly around the edges and the topping is golden brown and crispy.
⏱️ 25 min•🌡️ 375
- 8
Remove from the oven and let rest for a few minutes before serving. Serve hot with crackers.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Popper Dip with Bacon
Ingredients
For the Dip
- 1 tablespoon butter, for greasing
- 4 jalapeños, fresh, seeded, membranes removed, finely diced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon jalapeño hot sauce, or to taste
- 6 strips bacon, cooked until crispy and crumbled
For the Topping
- 2 tablespoons butter, melted
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
For Serving
- 1 box crackers, assorted, for serving
Instructions
- 1
Preheat your oven to 375°F. Lightly butter an 8x8 inch baking dish with 1 tablespoon of butter.
⏱️ 5 min•🌡️ 375 - 2
Prepare the jalapeños: carefully slice each jalapeño in half lengthwise, remove the seeds and membranes. Finely dice the jalapeños. For less heat, you can blanch the diced jalapeños in boiling water for 1-2 minutes, then drain thoroughly.
⏱️ 5 min - 3
In a large mixing bowl, combine the diced jalapeños, sour cream, mayonnaise, shredded cheddar cheese, shredded Monterey Jack cheese, jalapeño hot sauce (start with 1/2 teaspoon and add more if desired), and crumbled cooked bacon. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 4
Transfer the dip mixture into the prepared buttered baking dish, spreading it evenly.
⏱️ 2 min - 5
In a small bowl, combine the melted butter, panko breadcrumbs, and grated Parmesan cheese. Stir until the breadcrumbs are evenly coated.
⏱️ 3 min - 6
Sprinkle the panko and Parmesan topping evenly over the dip in the baking dish.
⏱️ 1 min - 7
Bake for 20-25 minutes, or until the dip is bubbly around the edges and the topping is golden brown and crispy.
⏱️ 25 min•🌡️ 375 - 8
Remove from the oven and let rest for a few minutes before serving. Serve hot with crackers.
⏱️ 4 min