Today we’re sharing our recipe for Jalapeno Popper Dip. This is the perfect dip to make for any gathering and is much quicker and easier to make than actual Jalapeno Poppers.
If you love the appetizer Jalapeno Poppers or just the combination of flavors from the peppers, bacon and cheese you will love this dip. This dip uses the same ingredients you would to make Jalapeno Poppers but instead makes a dip.
What is best to serve with this dip?
Our favorite way to serve this dip is with wheat thins or Ritz crackers. Those two crackers seem to compliment the flavors in the dip the best. You can however serve this dip with corn, potato, or pita chips. You could also serve this dip with bread or tortillas. If you are on a low carb diet, you could also serve this dip with veggies.
We’ve been making this dip for quite some time and have really come to love it. If you have leftovers and are tired of eating it as a dip with crackers or chips it can be used in many other ways. We have used it to make quesadillas and burritos. It also is a great condiment on wraps, sandwiches or nachos. There are probably many other ways this dip could be used too.
The other great thing about this dip is that you typically have everything on hand to make it except maybe the jalapenos. We’ve even used frozen diced jalapeno peppers instead of fresh jalapenos. You can substitute different cheeses depending on what you have on hand too. If we only have cheddar or Mexican blend we will just use that but if we have mozzarella than we will typically mix the cheeses. Another great cheese to substitute in place of the cheddar would be a smoked cheese of some kind. A smoked cheese would compliment the flavors in this popper dip very well.
Jalapeno Popper Dip
This spicy, cheesy, bacon dip is sure to be a hit at any party or gathering. Move over Jalapeno Poppers and make way for Jalapeno Popper Dip.
- 6-8 slices of bacon, diced and cooked until crisp
- 2 8 oz packages of cream cheese, softened
- 1 cup mayonnaise
- 4-6 jalapenos, chopped and seeds removed
- 1 cup cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup green onion, diced
- 1 cup Ritz crackers, crushed
- 1/2 cup Parmesan cheese, shredded or powder
- 1/2 stick butter, melted
Preheat oven to 350 degrees.
Combine all ingredients in a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip, the longer it will take to warm up. We typically use a Pyrex baking dish or pie dish and the dip is about an inch thick.
Combine the topping ingredients and sprinkle over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.
How long does Jalapeno Popper Dip keep?
This popper dip keeps well if stored in an airtight container for up to a week. You could also freeze extra popper dip for later use if you are unable to eat it all within this one week period.
Not only is Jalapeno Popper Dip easier to make but it is also easier to eat. You don’t have to try to bite through a piece of bacon and the pepper as you do with the stuffed popper. You are able to get the perfect bite of this dip on a cracker or chip. This dip seems like a good option if you are sharing with a crowd or if you are trying to portion control your food.
We’d love to hear what you think about the recipe. Please give it a try and let us know what you think in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.