If you’re looking for a healthy dip to bring to your Super Bowl party, this isn’t it, BUT it’s delicious so it’s worth bringing!
I love a good dip and need to stop keeping this to myself. I looked up many jalapeno popper dips to see what other people were doing and noticed a lot of them were missing something – bacon! Bacon is pretty essential to jalapeno poppers, no? Ok, I digress. Maybe it’s not totally necessary in the fried jalapeno poppers, but bacon makes everything better, so bacon is going in this dip.
When making this, I wanted to capture the flavors of a jalapeno popper in a bite. The flavor of the jalapeno, the creaminess of the cheese and the crunch from the coating and/or bacon. I really feel like I nailed it here, y’all. I dare you to only eat one chip of this…
Trust me when I say it’s easy to make! You’ll be everyone’s favorite at your Super Bowl party.
Just a little bit of cooking…I forgot to to take a picture of the bacon cooking, but you’d cook that first.
Dump some ingredients in a bowl…
Mix, mix, mix. Dump the goodness into your baking dish. This fits nicely in a 10 inch pie dish. A square baking dish will also suffice.
Bake for 25-30 minutes until the panko mixture is nice and golden.
Dig in! Corn chips, tortilla chips, pita chips, a spoon – all are good eating devices to enjoy this dip.
Jalapaño Popper Dip
- 4-5 slices of bacon, chopped
- Quarter of an onion, chopped
- 1 can (4 ounces) chopped green chilies
- 1 can (4 ounces) diced jalapeno peppers, drained, but reserve liquid
- 1-2 diced fresh jalapenos*
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese – divided ¼ c + ¼ c
- 1 cup panko bread crumbs – divided ¼ c + ¾ c
- 1 tablespoon olive oil or melted butter
- Salt, pepper & garlic powder to taste
Pre-heat oven to 350 degrees.
Heat a medium sized pan over medium-high heat.
Add in the bacon and cook until crispy. Remove from pan onto a plate lined with a paper towel.
Lower the heat to medium and add in the onions, chopped green chilies, diced pickled jalapeno peppers and fresh jalapeno peppers.
Cook for about 5 minutes, until softened, turn off heat and cool slightly.
In a large bowl, combine the cream cheese, mayonnaise and chilies/jalapeno mixture until well incorporated.
Add in shredded cheddar, parmesan, bacon, ¼ c of panko, reserved juice of pickled jalapenos and mix until blended.
Taste and season to your preference with salt, pepper and garlic powder.
Spoon into an ungreased 1-1/2-qt. baking dish.
In a small bowl, combine the remaining bread crumbs, parmesan and oil (or melted butter).
Sprinkle over cheese mixture.
Bake, uncovered for 25-30 min. or until golden brown.
Serve with chips or crackers.