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A cracker pulling some cheesy jalapeno dip out of a skillet.
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4.94 from 15 votes

Jalapeño Popper Dip with Bacon

This creamy, cheesy Jalapeño Popper Dip with Bacon is the ultimate appetizer indulgence!  So warm and comforting and perfect for parties!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Servings: 12 servings
Author: Amy Nash

Ingredients

Dip

  • 12-14 strips of bacon cooked and crumbled, divided (a little more than 1 cup total)
  • 16 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 4-6 large jalapeños cut, with seeds and stems removed, and finely chopped (about 1 cup)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 1/2 cups mozzarella cheese shredded
  • 3/4 cup sharp cheddar cheese shredded
  • 3/4 cup monterey jack cheese shredded
  • 1/4 cup grated parmesan cheese

Topping

  • 3/4 cup plain Panko breadcrumbs
  • 3 Tablespoons salted butter melted
  • 1/4 cup grated Parmesan cheese
  • Chopped fresh parsley for garnish

Instructions

  • Cook the bacon, then chop or crumble. Set aside 2-3 tablespoons for topping.  Preheat oven to 350°F. 
    12-14 strips of bacon
  • In a large bowl, blend the cream cheese with the sour cream and mayonnaise until smooth using a hand mixer.  Stir in the chopped jalapeno, crumbled bacon, garlic powder, smoked paprika, pepper, and salt. Add the cheese and stir to combine, then pour into a 10-inch skillet or square baking dish, spreading into an even layer.
    16 ounces cream cheese, 1/2 cup sour cream, 1/2 cup mayonnaise, 4-6 large jalapeños, 1 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon pepper, 1/4 teaspoon salt, 1 1/2 cups mozzarella cheese, 3/4 cup sharp cheddar cheese, 3/4 cup monterey jack cheese, 1/4 cup grated Parmesan cheese
  • In a small bowl, combine the panko breadcrumbs with the melted butter and Parmesan cheese, tossing with a fork to coat the breadcrumbs. Sprinkle over the top of the dip.
    1/4 cup grated parmesan cheese, 3/4 cup plain Panko breadcrumbs, 3 Tablespoons salted butter
  • Bake for 20 to 25 minutes until the breadcrumbs are lightly browned and the dip is hot all the way through. Remove from the oven and sprinkle with the reserved bacon and chopped fresh parsley, topping with additional fresh sliced jalapeños, if desired. Serve hot with crackers, chips, or veggies for dipping.
    Chopped fresh parsley

Nutrition

Calories: 460kcal | Carbohydrates: 6g | Protein: 14g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 668mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 996IU | Vitamin C: 6mg | Calcium: 279mg | Iron: 1mg

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