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Jalapeno Popper Dip

Baked Jalapeño Popper Dip Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar
  • 1 cup shredded Monterey Jack
  • 2 fresh jalapeños, seeded and finely diced
  • 6 slices bacon, cooked and crumbled
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted

Method
 

  1. Heat oven to 375°F (190°C). In a medium bowl, beat cream cheese, sour cream, garlic powder, and salt until smooth. Fold in cheddar, Monterey Jack, diced jalapeños, and all but 2 tablespoons of the bacon.
  2. Butter an 8-inch baking dish. Spread the mixture evenly, then toss panko with melted butter and sprinkle it over the top.
  3. Bake for 20 to 25 minutes, until edges are bubbly and the panko is deep golden.
  4. Remove from oven, sprinkle with reserved bacon and fresh jalapeño slices, and let rest 5 minutes before serving.

Notes

The dip can be assembled up to a day ahead; hold the panko and bake it cold, adding 5 minutes to the time.