Grab the recipe for this Jalapeño Popper Dip! It tastes just like a Jalapeño Popper but in dip form so you can use all the chips to enjoy!
Ingredients:
10 slices bacon
1 8-ounce package cream cheese, softened
⅓ cup mayonnaise
⅓ cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
3 jalapeños finely diced
1 poblano pepper finely diced
1 ½ cups shredded Colby jack cheese
1 ½ cups shredded Monterey jack cheese
½ cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Scallions for garnish
Instructions:
Preheat oven to 350 degrees F. In a large nonstick skillet over medium heat, cook bacon, in batches, until crispy. Drain on a paper towel-lined plate, then crumble.
In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, onion powder, most of cooked bacon (reserve some for topping), all of the poblanos most of the jalapeños (reserve some for topping), and 1 cup each cheddar and Monterey jack and all the feta. Season with salt and pepper.
Transfer to an oven-safe skillet or baking dish and sprinkle with remaining cheese, crumbled bacon, and jalapeño. Bake until dip is golden and bubbly, 15 to 20 minutes. To finish, broil for 3 minutes to get cheese extra golden. Sprinkle scallions on top to garnish.
Notes:
Serve this with chips, toast, crackers, even veggies!
Jalapeño Popper Dip
Ingredients
- 10 slices bacon
- 1 8- ounce package cream cheese softened
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 jalapeños finely diced
- 1 poblano pepper finely diced
- 1 ½ cups shredded Colby jack cheese
- 1 ½ cups shredded Monterey jack cheese
- ½ cup crumbled feta cheese
- Kosher salt and freshly ground black pepper
- Scallions for garnish
Instructions
- Preheat oven to 350 degrees F. In a large nonstick skillet over medium heat, cook bacon, in batches, until crispy. Drain on a paper towel-lined plate, then crumble.
- In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, onion powder, most of cooked bacon (reserve some for topping), all of the poblanos most of the jalapeños (reserve some for topping), and 1 cup each cheddar and Monterey jack and all the feta. Season with salt and pepper.
- Transfer to an oven-safe skillet or baking dish and sprinkle with remaining cheese, crumbled bacon, and jalapeño. Bake until dip is golden and bubbly, 15 to 20 minutes. To finish, broil for 3 minutes to get cheese extra golden. Sprinkle scallions on top to garnish.
Notes
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