Jalapeno Popper Dip With Bacon

Jalapeno Popper Dip With Bacon

Creamy and cheesy, this Cream Cheese Jalapeno Popper Dip has smoky bacon and fresh jalapenos for an easy-to-make appetizer that tastes just like a jalapeno popper only in a dip.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 560kcal

Author Jere' Cassidy

Equipment

1 8 inch Lodge Cast Iron Skillet casserole dish

Ingredients

8 ounce Cream cheese softened
½ cup Sour cream
¼ cup Mayonnaise
½ teaspoon Garlic Powder
½ teaspoon Onion powder
3 cups Cheddar cheese
6 slices Bacon Cooked well done and crumbled2
1/4 cup Jalapeno Diced small, plan on 1 large jalapeno, or 2 small jalapenos. Optional, use a 4-ounce can of jalapenos
2 Green onions Sliced

Instructions

Heat oven to 375 degrees F. Grease an 8” cast iron skillet or oven-safe baking dish and set aside.
Cook the bacon until well done and when cool crumble into small pieces
Prepare the jalapeno but cutting it in half and removing the seeds and membrane. Continue slicing the jalapeno then dicing it into small pieces.
In a large mixing bowl, add softened cream cheese, sour cream, mayonnaise, garlic powder and onion powder. Mix well to combine.
Add the shredded cheese, diced jalapenos, crumbled bacon and sliced green onions to the bowl. Stir to incorporate.
Spread the cream cheese mixture into the prepared skillet. Optionally, top with additional cheese, bacon and jalapeno.
Bake for 25 minutes or until golden brown. Remove from oven, let cool slightly and serve warm with your favorite dippables.
Store any leftovers, tightly covered in the refrigerator for up to four days. Reheat in the microwave or in a 325℉ oven.

Notes

Go for a slow cooker method to make things easier. Just dump the cream cheese mixture into the crockpot and let it heat on low for around two hours. Stir it now and then until it's hot and the cheese is all melty. Leave the jalapeno dip in the crock pot to keep it warm for your party.

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