There’s no denying it: Everyone’s favorite part of
jalapeño poppers is the cheesy, creamy filling (plus the bacon, of course). In this easy dip recipe, we decided to cut to the chase and transform the best parts of this classic appetizer into a super cheesy, smoky dip that’s so much easier to serve to a crowd. It gets a kick from the jalapeño, but paired with plenty of cheese, creamy components and crispy bacon, even the heat-averse will keep coming back for more. It’s easy enough to whip up for game day, but special enough to serve at your holiday dinner. Keep reading on to learn how to make one of our most well-loved party dips exactly as you like it:
How to make the best jalapeño popper dip:
— Add a crispy topping. For an easy upgrade, sprinkle with a crispy panko topping: Simply stir together 1/2 cup panko bread crumbs, 1 tablespoon olive oil, and a pinch of salt and sprinkle on top of the dip before baking.
— Ease up the heat. To tame the heat, remove the seeds from the jalapeños, or try pickled jalapeños or pickled peppers.
— Switch up the bacon. Swap out the bacon with your favorite fatty pork like chorizo, diced crispy pork belly, or crispy pancetta if you prefer. You can eave it out completely for a vegetarian app, but it will lost some of its signature smoky flavor.
— Make it in the Instant Pot. Can’t get enough of your Instant Pot? We’ve included instructions to make this dip in your favorite gadget as well.
Serving ideas:
We love serving this dip with tortilla chips or toasted baguette slices, but you could also pair it with cut veggies, your favorite crackers, or even homemade pretzels.
Make-ahead:
If you’d like to get a head start on this dish the day before, prepare this dish as directed, then wrap tightly and store in the fridge. When ready to serve, simply bake! Keep in mind that you may have to add a few minutes to your cook time if refrigerated.
Storage:
If you have any dip leftovers, wrap tightly and store in the fridge for 3-4 days.
Made this? Let us know how it went in the comments below!
There’s no denying it: Everyone’s favorite part of
jalapeño poppers is the cheesy, creamy filling (plus the bacon, of course). In this easy dip recipe, we decided to cut to the chase and transform the best parts of this classic appetizer into a super cheesy, smoky dip that’s so much easier to serve to a crowd. It gets a kick from the jalapeño, but paired with plenty of cheese, creamy components and crispy bacon, even the heat-averse will keep coming back for more. It’s easy enough to whip up for game day, but special enough to serve at your holiday dinner. Keep reading on to learn how to make one of our most well-loved party dips exactly as you like it:
How to make the best jalapeño popper dip:
— Add a crispy topping. For an easy upgrade, sprinkle with a crispy panko topping: Simply stir together 1/2 cup panko bread crumbs, 1 tablespoon olive oil, and a pinch of salt and sprinkle on top of the dip before baking.
— Ease up the heat. To tame the heat, remove the seeds from the jalapeños, or try pickled jalapeños or pickled peppers.
— Switch up the bacon. Swap out the bacon with your favorite fatty pork like chorizo, diced crispy pork belly, or crispy pancetta if you prefer. You can eave it out completely for a vegetarian app, but it will lost some of its signature smoky flavor.
— Make it in the Instant Pot. Can’t get enough of your Instant Pot? We’ve included instructions to make this dip in your favorite gadget as well.
Serving ideas:
We love serving this dip with tortilla chips or toasted baguette slices, but you could also pair it with cut veggies, your favorite crackers, or even homemade pretzels.
Make-ahead:
If you’d like to get a head start on this dish the day before, prepare this dish as directed, then wrap tightly and store in the fridge. When ready to serve, simply bake! Keep in mind that you may have to add a few minutes to your cook time if refrigerated.
Storage:
If you have any dip leftovers, wrap tightly and store in the fridge for 3-4 days.
Made this? Let us know how it went in the comments below!
- Yields:
-
4 – 6
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 1003
Directions
-
For the oven
- Step 1
Preheat oven to 350º. In a large nonstick skillet over medium heat, cook bacon in batches until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop.
- Step 2In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper.
- Step 3Transfer to a small oven-safe skillet or baking dish and sprinkle with remaining 1/2 cup each of cheddar and Monterey Jack, cooked bacon, and jalapeño.
- Step 4Bake until dip is golden and bubbly, 15 to 20 minutes. (If desired, broil 3 minutes to get cheese extra-golden.) Serve with tortilla chips or baguette slices.
- Step 1
-
For the Instant Pot
- Step 1In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper.
- Step 2Transfer mixture into a 1-quart baking dish that will fit in Instant Pot. Cover baking dish with foil.
- Step 3Place trivet in the bottom of pot and pour in 1 cup water. Fold a large piece of foil (about 18″) into thirds to make a long “sling,” and lower it into pot. Place baking dish on trivet, centered on the foil strip. Fold the strips over the top, but not touching the top. Lock lid and set to Pressure Cook on high for 15 minutes.
- Step 4Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Using the foil strips and pot holders, carefully remove baking dish.
- Step 5Preheat oven to broil. Sprinkle top of dip with remaining 1/2 cup each of cheddar and Monterey Jack. Broil until cheese is bubbly and golden, about 3 minutes.
- Step 6Top with remaining cooked bacon and jalapeño and serve warm with tortilla chips or baguette slices.
Parker feierbach
