Jalapeno Popper Dip
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 2 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 5–6 fresh jalapenos, diced (seeds removed for less heat)
- 4 slices bacon, cooked and crumbled
- 1/2 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or a medium-sized baking dish with non-stick spray or a little bit of butter to prevent sticking.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a sturdy spatula to blend them together until the mixture is smooth and free of large lumps.
- Fold in the diced jalapenos, shredded cheddar cheese, Monterey Jack cheese, crumbled bacon, and garlic powder. Season with a pinch of salt and pepper. Stir until all the ingredients are evenly distributed throughout the cream cheese mixture.
- Spread the mixture evenly into your prepared baking dish. Use the back of a spoon to smooth out the top so the breadcrumbs will sit evenly on the surface.
- In a small bowl, stir together the Panko breadcrumbs, grated Parmesan cheese, and melted butter. Once the crumbs are well-coated with the butter, sprinkle the mixture generously over the top of the dip.
- Place the dish in the preheated oven and bake for 20 to 25 minutes. The dip should be bubbly around the edges, and the breadcrumb topping should be a beautiful golden brown. Serve immediately while hot.
Find it online: https://www.pleasecook.com/snacks/jalapeno-popper-dip/