Jalapeno Popper Dip with Bacon

5 from 2 votes

Jalapeno Popper Dip with Bacon

This jalapeno popper dip with bacon recipe is loaded with your favorite popper flavors mingling with smoky bits of bacon in each creamy bite.

Prep Time5

Cook Time35

Total Time40

Course: Appetizer

Cuisine: American

Servings:

Calories: 271kcal

Author: Fox Valley Foodie

Equipment

2 Large skillets

Ingredients

½ pound bacon
4 large jalapeno peppers (diced)
8 ounces cream cheese (softened)
⅓ cup sour cream
⅓ cup mayo
1 cup shredded cheddar cheese
1 ½ tablespoons ranch seasoning (see note)

Topping

½ cup panko breadcrumbs
2 tablespoons butter
3 tablespoons shredded Parmesan cheese
1 teaspoon ranch seasoning

Serving

Chips or Crackers for dipping

Instructions

Preheat oven to 350 degrees.
Cook bacon in a skillet over medium heat until crispy. Remove from grease, let cool enough to handle and crumble.
Discard all but 1 tablespoon of bacon grease and saute diced jalapenos until they begin to soften.
In a separate skillet set over medium heat, prepare the topping by melting butter in the pan then stirring in the breadcrumbs and ranch seasoning. Cook until breadcrumbs begin to darken in color. Remove from heat and mix in Parmesan cheese.
Prepare the dip by mixing together cream cheese, mayo, and sour cream in a bowl. Once blended add Cheddar, ranch seasoning, crumbled bacon, and jalapenos.
Place dip in a 9" oven-safe skillet, or other small baking dish. Top with the breadcrumb mixture and bake for 25 minutes.
Let cool slightly, and serve.

Notes

*Ranch seasoning can typically be found in 1 ounce packets by the dressings in your local grocery store.

Warning - Sauteing peppers can cause coughing if your kitchen is not well ventilated. You can substitute canned jalapenos (not pickled nacho jalapenos) if this is a concern.

Leftover dip should be stored in an airtight container or covered in plastic wrap and kept in your refrigerator for up to one week. It can be reheated in the microwave or enjoyed cold.

Nutrition