Jalapeño Popper Dip

As seen on

brown eyed baker

Total Time

45 mins

Prep Time

15 mins

Cook Time

30 mins

Rating

(29)

Ingredients

10-12 servings

16 ounces cream cheese, at room temperature
1 cup mayonnaise
8 pieces of bacon, cooked and chopped
6 jalapeños, seeded and minced (if you can't get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
2 cloves garlic, minced
½ teaspoon cumin
6 ounces cheddar cheese, shredded (about 1½ cups)
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 tablespoons unsalted butter, melted

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Preparation

Inline ingredients (beta)

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Step 1

Preheat oven to 375 degrees F.

Step 2

Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Transfer the mixture into a 2-quart baking dish.

Step 3

Combine the panko breadcrumbs, Parmesan cheese, and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.

Step 4

Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.

Chef’s notes

Nutritional values are based on one serving.

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Seasonal Recipes

Skill Level

other

Jalapeño Popper Dip

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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