Cheesy Bacon Jalapeno Popper Dip
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
583 kcal
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Course
Appetizer
Cheesy Bacon Jalapeno Popper Dip
Description
The Cheesy Bacon Jalapeno Popper Dip is built on a smooth base of softened cream cheese and mayonnaise whipped together for a creamy texture. Diced jalapenos and green chiles are added to introduce a balanced heat and mild tang, complemented by shredded Mexican blend and mozzarella cheeses that melt smoothly into the dip. Half of the cooked bacon is folded in to disperse smoky flavor throughout.
The dip is transferred to a baking dish and topped with a mixture of melted butter, panko breadcrumbs, and grated Parmesan cheese, providing a crunchy contrast. Additional bacon pieces sprinkle the top before baking at 350°F, where the topping crisps up and the dip starts bubbling around the edges. Serving the dip warm enhances the melded flavors and creamy texture.
The option to top with fresh jalapeno slices adds a fresh peppery note and extra heat for those who prefer it. Baking until the panko is lightly golden ensures a pleasing texture that contrasts with the creamy interior. This dip serves well with chips or vegetable sticks as an appetizer or snack.
Ingredients
- 16 oz cream cheese softened
- 1 cup mayonnaise
- 4 oz can jalapeno pepper drained, diced
- 4 oz can diced green chiles drained
- 1/2 cup Mexican cheese shredded
- 1 cup mozzarella cheese shredded
- 1/2 tsp cumin
- 6 lices Bacon divided, cooked and crumbled
- 1/3 cup panko breadcrumbs
- 1/4 cup Parmesan Cheese grated
- 2 Tbsp butter melted, unsalted
Instructions
- Preheat oven to 350 degrees F. Spray baking dish with non-stick spray and set aside. I use my quiche pan, but any shallow baking dish will work.
- Add softened cream cheese and mayo to a mixing bowl and beat with a hand mixer until smooth and combined. Add 1/2 the bacon, jalapenos, green chiles, cumin, and mexican and mozzarella cheeses.
- Transfer to prepared dish, smooth out with a rubber spatula.
- Combine melted butter, panko, and Parmesan cheese. Sprinkle over the top of the dip. Sprinkle remaining bacon pieces over the top.
- Bake for 25 minutes, until panko is lightly golden brown and dip is bubbling.
- If desired, top cooked dip with slices of fresh jalapeno. Serve hot.
Notes
- Use softened cream cheese for a smooth blend with mayonnaise.
- Drain and dice canned jalapenos and green chiles to control moisture and maintain texture.
- Cook and crumble bacon before dividing to mix some inside and some on top for maximum flavor and texture contrast.
- Bake until the topping is lightly golden and the dip is bubbling for optimal texture and warmth.
- Optionally garnish with fresh jalapeno slices for added spice and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 56g | 86% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 113mg | 38% |
| Sodium | 925mg | 39% |
| Potassium | 195mg | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 225mg | 23% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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