Jalapeno Popper Dip is a spicy, cheesy dip with jalapenos and bacon that resembles jalapeno poppers without the hassle of stuffing.
Happy #SundaySupper ! Today we are having una fiesta grande to celebrate Mexico’s Independence Day. Despite what you may believe, Cinco de Mayo is not Independence Day. Today, September 16, is Independence Day. Mexican food is a huge hit in the US. I swear every where I turn, people are having tacos, burritos, nachos, quesadillas, fajitas, enchiladas, guacamole. Me? Minus my quesadilla binge lately, I rarely make Mexican food. I like it, but I’d rather be eating Asian cuisine than Mexican (why don’t I cook Asian more often? Hmm). Oh I make Garden Salsa a lot, mainly because it’s an easy way to use up my tomatoes and share with everyone at work. Since it is una fiesta today, I made Jalapeno Popper Dip to celebrate! A spicy cream cheese dip with bacon. Ok there’s more than just bacon in there, but I got your attention, didn’t I?
This dip is based on the typical jalapeno poppers that you see on most appetizer menus. The first (and last) time I made jalapeno poppers, I couldn’t eat them. Apparently the peppers I picked to stuff were too spicy to eat on their own, even with the cream cheese filling. Dad and I just could not finish them because we were dying. With this dip, you can control the heat level with the amount of seeds and membrane you add. The first time I made this, I put very little in, and the spice level just wasn’t there. This time around, I put all of the seeds in. It uh definitely opened up your sinuses. Third time’s a charm to getting the spice level, right? Your mileage will vary, so adjust the heat accordingly.
Making jalapeno popper dip is the perfect way to use up those overflowing jalapenos from your garden, but instead of going through the hassle of stuffing peppers then frying or baking them, you just chop stuff up, mix it in cream cheese, and bake. Plus you have plenty more to share with dip than you do with poppers, and you don’t have to worry about fried food not being as good the next day. I prefer to serve this warm, but I’ve had it straight from the fridge too. I know this dip isn’t healthy by any means, but you can substitute sour cream for the mayonnaise. It’s the thought that counts.
The topping uses panko, which is Japanese breadcrumbs that are much more coarse than your typical breadcrumbs. You can find them in the Japanese section of your grocery store. If you decide to use regular breadcrumbs, cut down the amount. Since they are a finer texture, more breadcrumbs fit into a cup.
If you happen to have leftover dip (too much food at your fiesta, perhaps?), a great way to repurpose it is in quesadillas, thanks to Lane’s brilliant idea. I said on Twitter I was doing something crazy (not related to this dip, btw). She thought I was making quesadillas, which I wasn’t LOL But I was too exhausted to make dinner that day, so I spread a few spoonfuls of the dip onto a tortilla, topped it with bell pepper strips (you can do chicken, mushrooms, beef, whatever), then made dinner. Be sure to have sour cream or a glass of milk to balance the heat level. Then again, remember I couldn’t handle jalapeno poppers, so I’m probably just a wimp ;)
Adjust the heat with the amount of jalapeno seeds and membrane you add.
30 minPrep Time
25 minCook Time
55 minTotal Time
- Preheat the oven to 375F.
- For the dip, in a large bowl, beat together cream cheese, mayonnaise/sour cream, bacon, jalapeno, garlic, onion, cumin, and cheddar cheese until all mixed together. Spread mixture into 9x9 pan or similar-sized casserole dish.
- For the topping, in a small bowl, mix together panko, Parmesan cheese, and butter until evenly moistened. Spread evenly on top of cream cheese mixture.
- Bake for 20-25 minutes or until the top is golden brown and dip is bubbling. Let it rest for a few minutes before serving.
Source: Adapted from Brown Eyed Baker
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From the rest of Sunday Supper:
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
- Chicken Tortilla Soup – The Girl in the Little Red Kitchen
- Mexican Paint Soup – Crispy Bits & Burnt Ends
- Jalapeño Popper Dip – Chocolate Moosey
- Vegan Tortilla Soup – Galactosemia in PDX
- Texas Caviar – Ruffles and Truffles
- Cheese-Stuffed Jalapeños w/ a Tequila Sunrise – Mama’s Blissful Bites
- Mexican 7 Layer Dip & Chips – The Daily Dish Recipes
- Stoplight Salsa Reisipe – Family Foodie
- Tortilla Soup with Roasted Vegetables – Diabetic Foodie
- Mini Taco Salads – Big Bear’s Wife
La Comida (the food)
- Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) – The Hand That Rocks the Ladle
- Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper – Cooking Underwriter
- Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa – Chattering Kitchen
- Carnitas – My Catholic Kitchen
- Tamale Pie – Noshing with the Nolands
- Eggs Motuleños – The Meltaways
- Grilled Fish Tacos with Black Bean and Corn Salsa – Small Wallet Big Appetite
- Carne Asada – Magnolia Days
- Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle – Damn Delicious
- Frijoles Charros (Cowboy Beans) – La Cocina de Leslie
- Puerco Pibil – girlichef
- BLT Quesadillas with Avocado Mayo – Cindy’s Recipes and Writings
- Chile Rellenos with Roasted Tomato Sauce – Bobbi’s Kozy Kitchen
- Tamales with Green Chili Sauce – Dinners, Dishes, and Desserts
- Beef and Vegetable Enchiladas – Hezzi D’s Books and Cooks
- Chicken Con Queso – Momma’s Meals
- Baked Flautas – Home Cooking Memories
- Chunky Aztec Chocolate Granola – What Smells So Good?
- Street Tacos Al Pastor – Sustainable Dad
- Shrimp Tacos – Pippi’s in the Kitchen Again
- Chile Relleno with Ranchero Sauce – The Little Ferraro Kitchen
- Zippy Chipotle Shrimp & Mango Tostadas – Sue’s Nutrition Buzz
- Pork Tacos – Tora’s Real Food
- Stuffed Sopapillas – Juanita’s Cocina
- Chicken Fajitas – Cravings of a Lunatic
- Blue Crab Tacos – Pescetarian Journal
- Huevos Rancheros – Comfy Cuisine
- Chocolate Cinnamon Flan – Vintage Kitchen Notes
- Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper – In the Kitchen with KP
- Chilli Chocolate Truffles – Happy Baking Days
- Horchata Ice Cream & Churro Brownies – Kwistin’s Favorites
- Strawberry Empanadas – In the Kitchen with Audrey and Maureen
- Plantain Fritters – From Fast Food to Fresh Food
- Fried Cinnamon Sugar Tortillas – The Watering Mouth