Creamy Baked Jalapeño Popper Dip
A simple, cheesy, and spicy dip recipe inspired by jalapeño poppers, perfect for serving warm at gatherings.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup shredded sharp cheddar cheese
- 4 ounces canned diced green chiles, drained
- 1/2 cup pickled or fresh jalapeño slices, chopped (adjust to taste)
- 4 slices bacon, cooked and crumbled (optional)
- 2 green onions, sliced
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs (for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a small oven-safe skillet.
- In a medium bowl, combine the softened cream cheese, mayonnaise, 3/4 cup of the Monterey Jack cheese, cheddar cheese, diced green chiles, chopped jalapeños, garlic powder, salt, and pepper. Mix until well combined.
- If using bacon, stir in the crumbled bacon and half of the sliced green onions into the cheese mixture.
- Spread the mixture evenly into the prepared baking dish.
- Top the dip evenly with the remaining 1/4 cup Monterey Jack cheese and the panko breadcrumbs.
- Bake for 20 to 25 minutes, or until the dip is hot throughout and the topping is golden brown.
- Remove from the oven and let it cool for 5 minutes before serving. Garnish with the remaining green onions.
Notes
- For a Crockpot version, combine all ingredients except breadcrumbs and bake on low for 2 hours or high for 1 hour. Top with breadcrumbs and bake on high for 10 minutes until golden.
- Serve hot with tortilla chips, sturdy crackers, or vegetable sticks.
- You can prepare the dip mixture up to one day ahead and store it covered in the refrigerator before baking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 32
- Saturated Fat: 14
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 12
- Cholesterol: 65