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Creamy Jalapeno Popper Dip

This recipe will remind you of a jalapeno popper without all the mess. If my husband had his way, he would have me make this for him every weekend. This versatile dip can be also be served with whole-wheat crackers or pita chips. —Deborah Peirce, Virginia Beach, Virginia
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    2 cups

Ingredients

  • 4 bacon strips, chopped
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup 2% milk
  • 3 jalapeno peppers, seeded and chopped
  • 1 teaspoon white wine vinegar
  • 1/3 cup panko bread crumbs
  • 2 tablespoons butter
  • Tortilla chips

Directions

  • Preheat oven to 350°. In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
  • In a large bowl, mix cream cheese, cheddar cheese, sour cream, milk, jalapenos, vinegar, cooked bacon and reserved drippings. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs; dot with butter.
  • Bake until bubbly and topping is golden brown, 30-35 minutes. Serve with chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup (calculated without chips): 422 calories, 36g fat (24g saturated fat), 120mg cholesterol, 566mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 18g protein.

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