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Jalapeño Popper Dip

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Jalapeno Popper Dip is a spicy, cheesy dip with jalapenos and bacon that resembles jalapeno poppers without the hassle of stuffing.


Jalapeno Popper Dip

Despite what you may believe, Cinco de Mayo is not Independence Day. 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, steak fajitas, shredded beef 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?


Jalapeno Popper Dip

Jalapeno Popper Dip


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.


Jalapeno Popper Dip

Making jalapeno popper dip is the perfect way to use up those overflowing jalapenos from your garden.

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.


Jalapeno Popper Dip
Jalapeno Popper Dip

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.


Jalapeno Popper Quesadillas

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 ;)

Jalapeno Popper Dip

Jalapeno Popper Dip

Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Jalapeno Popper Dip is a spicy, cheesy dip with jalapenos and bacon that resembles jalapeno poppers without the hassle of stuffing.

Ingredients

  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise or sour cream
  • 1/4 cup cooked bacon, chopped (roughly 2 long pieces)
  • 3/4 cup green jalapenos, chopped (roughly 3 peppers)
  • 2 cloves garlic, minced
  • 1/2 cup onion, chopped (roughly 1 small onion)
  • 1/4 teaspoon ground cumin
  • 3/4 cup shredded cheddar cheese

Topping

  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons melted butter

Instructions

  1. Preheat the oven to 375F.
  2. 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.
  3. 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.
  4. 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.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes All recipes are tested in a U.S. kitchen with U.S. ingredients at normal elevation using a conventional gas oven. Results may vary.

© Carla Cardello
Cuisine: American / Category: Dips + Salsas

Source: Adapted from Brown Eyed Baker
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Reader Interactions

Comments

  6. Katie says

    Holy mackeral, this sounds amazing! I am such a sucker for hot and spicy food…and I love the idea to also spread it inside a tortilla for a quesadilla! Brilliant!

    Reply

  7. Stacy says

    I love jalapeño poppers! But I totally agree about the pain of stuffing and frying them. This sounds like the ideal solution. And quesadillas from the leftovers is genius!

    Reply

  18. diabeticFoodie says

    It’s amazing how much the heat in jalapenos varies. I bought mine from a different market this week and my fingers were still burning last night after chopping them yesterday morning! Your dip sounds fantastic.

    Reply

  19. Renee says

    I’m making this as an appetizer for my next party. It has so many good things with the bacon and cheddar cheese (I like cheddar cheese stuffed jalapenos). Thank you so much for sharing it.
    PS. The hotter the better for me. Bring on the heat!

    Reply

  26. Laura says

    So I love jalapeno peppers and they are my husband’s favourite but I have never made them for him. For the simple reason of they take way too long to stuff the peppers. You just made his day by introducing me to this because we can now get that taste that he loves without the hassle. Thanks!

    Reply

  27. Kim Bee says

    Carla this if fabulous. I love the recipe and the dish you put it in. My mom used to have those casserole dishes. I see them all the time at flea markets and wish I still had hers. Great Sunday Supper recipe.

    Reply

  28. Erin @ The Spiffy Cookie says

    Gah I have wanted to make that dip forever! I actually started to make it for a cookout one day, but mid cheese-shredding was told it was cancelled. That is how my jalapeno popper burgers were born, so I cannot complain too much.

    Reply

  44. Kim - Liv Life says

    Oh MY! I’m so not showing this to my husband… I think he would want to marry you instead of me!! ;)
    LOVE this dip. I think I’ve just found what I’m bringing to Super Bowl. Hope you are having a wonderful Christmas.

    Reply

  45. Paul C says

    This is a great dip. I have been sauteing the onion and garlic in the bacon fat since it’s there. Also, I add ground hot Italian sausage, too, for some extra meaty flavor.

    Reply

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