Jalapeño Popper Dip
Our delicious Jalapeño Popper Dip recipe is the perfect appetizer to share for the big game, at a cookout, or before a dinner party!
Ingredients
- 4 pieces of bacon cut into small pieces (extra for garnish)
- 1/4 cup sweet yellow onion diced
- 2 fresh jalapeños remove seeds and membranes, chopped
- 8 oz cream cheese room temperature (regular or dairy-free)
- 1 1/2 cups sharp cheddar cheese shredded & divided (regular or dairy-free)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup green onions minced
- optional garnish: extra slices of jalapeño and green onion
Instructions
- Prep: Preheat oven to 350 degrees F.
- Cook Bacon: Bring an 8-inch cast iron skillet to a medium-high heat. Add bacon pieces and move around pan until cooked to your desired crispness. Use a slotted spoon to transfer to a plate covered with a piece of paper towel and drain excess grease.
- Sauté: Bring the same skillet back to a medium heat and add the onion and jalapeños. Move around in the pan to sauté for 1-2 minutes. Set aside.
- Combine: In a large bowl, add the softened cream cheese, 1 cup shredded cheddar cheese, onion powder, garlic powder, salt and pepper. Use an electric hand mixer to fully combine everything together.
- Add Cooked Ingredients: Add most of the cooked bacon (leaving about 2 tablespoons for garnish), onion, and jalapeño to the bowl and fold together.
- Bake: Pour out the mixture into the same skillet and spread evenly. Top with the remaining 1/2 cup cheddar cheese. Bake in preheated oven for about 20-22 minutes or until bubbly and cheese has melted.
- Serve: Remove from oven and garnish with the reserved bacon, extra sliced green onion and jalapeños. Enjoy with your favorite crostini, sliced baguette or crackers for dipping!
Notes
- Gluten Free: simply serve with your favorite gluten-free crackers or bread for dipping.
- Dairy-Free: use dairy-free plain cream cheese (I like Kite Hill) and a dairy-free cheddar cheese.
- Prep Ahead of Time: this recipe could easily be made ahead of time. Simply make the dip mixture, top with cheese/bacon, cover with aluminum foil or plastic wrap, and keep in the fridge until ready to bake. Cook time will need to be increased if it goes into the oven cold.
- Spice Level: Making the dip as-is will be pretty mild, if you prefer a higher spice level, feel free to keep some of the jalapeño seeds in there or add some slices of fresh jalapeño on top.
- Skillet: you can use other vessels besides a cast iron skillet for baking, such as a baking dish. Just know that if you use a smaller size, you may need to cook longer and if you use a bigger vessel you won't have to bake as long.
Nutrition
Calories: 237kcal | Carbohydrates: 4g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 437mg | Potassium: 105mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 0.3mg
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