Jalapeno Popper Dip
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Low-Carb
Ingredients
Scale
- 2 blocks (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 5 fresh jalapenos, finely diced
- 6 slices bacon, cooked and crumbled
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons 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.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and garlic powder. Use a hand mixer or a sturdy spatula to blend until the mixture is smooth and free of lumps.
- Fold in the shredded cheddar cheese, Monterey Jack cheese, diced jalapenos, and about three-quarters of the crumbled bacon. Season with a pinch of salt and pepper, then spread the mixture evenly into your prepared baking dish.
- In a small bowl, mix the Panko breadcrumbs, grated Parmesan cheese, and melted butter. Stir until the crumbs are evenly coated with the butter.
- Sprinkle the breadcrumb mixture over the top of the dip. Scatter the remaining bacon bits over the crumbs for an extra pop of color and savory flavor.
- Place the dish in the oven and bake for 20 to 25 minutes. The dip should be hot and bubbly, and the breadcrumb topping should be a beautiful golden brown. Serve warm.
Find it online: https://www.swiftydish.com/snacks/jalapeno-popper-dip/