Jalapeño popper dip is going to be your newest favorite party dip. All the flavors of a cheesy popper combined into one epic dip.
WHY YOU’LL LOVE THIS JALAPEÑO DIP
This isn’t your average dip where the peppers are just mixed into the cream cheese spread. What you’ll do in this recipe is take 3 of the deseeded jalapeños and add them to a food processor or blending device along with the cream cheese and the sour cream. Blend until it’s completely smooth and this is the base of the dip. By blending a few peppers into the cream cheese as well as mixing in some that are diced you get an even taste of jalapeño with every bite!
This really takes the concept of a Jalapeño popper and transforms it into a dip! The crunch of the pepper, the cool cream cheese, then the little golden crunch of the topping.
INGREDIENTS
Check your fridge and pantry and see what you need to add to your shopping list to make this dip!
- Cream cheese
- Sour cream
- Bacon
- Mozzarella cheese
- Pepper jack cheese
- Jalapeños
- Panko
- Butter
- Seasonings: garlic powder, cayenne pepper, salt
- Chips for dipping
COOKING WITH FRESH JALAPEÑOS
For my recipes I prefer using fresh jalapeños instead of using canned or jarred peppers. I much prefer the crunch, flavor, and the vibrant green color they add to the dish. Here are a few tips to working with these peppers.
Remove the seeds. As I mentioned above, the spice is in the seeds. Removing those will leave you with the pepper flavor without the overpowering spice.
Don’t touch your face. Since your hands will come in contact with the seeds don’t touch your face or your eyes! You could also wear food prep gloves.
Thoroughly wash your surfaces. After you’re done dicing, make sure to thoroughly clean the cutting board, knife, and anything else that came into contact with the seeds.
Don’t wash the insides of the peppers. Learned this one the hard way! Don’t use water to wash out the seeds. I’ve found doing this introduces the spice into the air and its really irritating to breathe!
This jalapeño popper dip isn’t spicy either! Since the seeds have been remove from the peppers you’ll be left with the lovely pepper flavor without the overwhelming heat.
Want a dip with more kick? Go ahead and add some cayenne pepper and sprinkle some more on the panko topping.
Personally, I think it’s just fine without extra heat. It lets you enjoy every bite without feeling like you need some relief from the spice.
For more jalapeño recipes check out these favorites!
Jalapeño popper bagels
Jalapeño corn dip
Jalapeño popper chicken
And for more party dips you’ll want to try these!
Cream cheese salsa dip
Hot taco dip
Stove top spinach dip
Jalapeño Popper Dip
Jalapeño Popper Dip has all the flavors of a cheesy jalapeño popper combined into one epic party dip.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Bake
- Cuisine: American
Ingredients
5 slices of bacon, cooked and crumbled
5 jalapeño peppers
8 ounces softened cream cheese
3/4 cup sour cream
1 cup shredded Mozzarella cheese
3/4 cup shredded pepper jack cheese
1 teaspoon garlic powder
1 teaspoon salt
For the panko topping
3/4 cup panko
3 tablespoons butter
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper (more if you want it even spicier)
Instructions
1. Preheat the oven to 400 degrees. Take 3 of jalapeño peppers and remove seeds and cut into strips. Add to a food processor or blending device along with the sour cream and cream cheese. Blend until completely smooth then pour into a large bowl.
2. To the bowl mix in the Mozzarella, pepper jack, garlic powder, salt, and diced cooked bacon. Deseed and dice the remaining 2 peppers and stir in.
3. Pour the mixture into a baking dish, I like to use a glass pie plate or a small casserole dish.
4. Make the panko topping by melting the butter then drizzle over the panko. Stir in the garlic powder and cayenne pepper then sprinkle over the entire dip.
5. Bake for 20 minutes.
Allow to cool for a few minutes before serving.
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