Jalapeño Popper Dip

5 from 2 votes

Creamy cream cheese dip loaded with cheddar, parmesan, bacon and jalapeños, baked hot under a crisp panko topping. My game day appetizer.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Servings:

Calories: 309kcal

Author: Jennifer Fishkind

Ingredients

2 8 ounces packages cream cheese softened
1 cup sour cream
4 ounces jarred jalapenos chopped
2 cups shredded cheddar cheese
1 cup shredded parmesan cheese
4-5 slices bacon cooked and crumbled
¼ cup green onion

Topping:

½ cup Panko bread crumbs
2 tbsp butter melted
1 tbsp fresh parsley chopped

Instructions

Preheat oven to 400°F.
Prepare an 8×8 dish or 2 1/2 quart casserole by spraying with nonstick spray.
In a medium-size bowl with a mixer on medium mix together the cream cheese and sour cream until smooth.
2 8 ounces packages cream cheese, 1 cup sour cream
Stir in the bacon, jalapenos, cheddar cheese, parmesan cheese, and green onion.
4 ounces jarred jalapenos, 2 cups shredded cheddar cheese, 1 cup shredded parmesan cheese, 4-5 slices bacon, ¼ cup green onion
Spread into prepared dish.
Combine the bread crumbs with the butter and parsley. Sprinkle over the cream cheese mixture.
½ cup Panko bread crumbs, 2 tbsp butter, 1 tbsp fresh parsley
Bake 20 minutes or until hot and bread topping is golden brown.

Notes

Tips:

Beat the cream cheese and sour cream completely smooth before you add anything else, or you will get lumps of cream cheese through the dip.
Serve it hot. This is at its creamiest right out of the oven.
Making it ahead? Keep the panko mixture separate and sprinkle it on right before baking so it stays crispy.

Storage:

Leftovers keep 3 to 4 days covered in the refrigerator. Reheat in the oven until hot through. I have not frozen this one, so I cannot tell you how it holds up.

Nutrition