Our jalapeno popper dip contains favorite ingredients like thick-cut bacon, spicy jalapenos, savory garlic and varieties of gooey, creamy cheese. Topped with buttery breadcrumbs then baked to a soft golden brown, this recipe is a keeper!
We tested our dip on top of baguettes, tortilla chips and crackers, and while all were winners, the dip-smothered baguettes were our favorite! Who needs a main course with an appetizer as good as this?
This jalapeno popper dip is elegant enough for a cocktail party but also tailgate-appropriate for game day. Now that’s what we call a win-win!
Step this dip recipe up a notch by serving it in a homemade bread bowl!
jalapeno popper dip recipe
- 3 slices thick-cut bacon, diced
- 1/2 medium yellow onion, diced
- 8 jalapeños, seeded and diced
- 1 clove garlic, minced
- 1/2 cup milk
- 8 oz package cream cheese
- 1/2 cup Monterey Jack cheese
- 1/4 cup Parmesan cheese
- 1 tsp hot pepper sauce
- salt and pepper, to taste
- 1/2 cup panko breadcrumbs, or regular breadcrumbs
- 2 Tbsp unsalted butter, melted
- Preheat oven to 375 degrees then coat a 1-qt baking dish with cooking spray. Place a medium-sized skillet over medium-low heat. Cook bacon to desired level of crispness then transfer to a paper towel-lined plate and set aside.
- Drain all but 1 Tbsp of bacon grease from skillet and return to medium heat. Add onion and jalapenos. Cook for about 3 minutes, until slightly softened. Add minced garlic then cook 1 additional minute.
- Add milk and cream cheese to skillet, stirring until cream cheese has melted. Remove from heat and stir in Monterey jack cheese, Parmesan and reserved bacon bits. Add pepper sauce, season to taste with salt and pepper then transfer into prepared casserole dish.
- Cover top of dip with breadcrumbs then drizzle with melted butter. Bake 30 minutes or until edges are bubbly and the top is a nice golden brown. Serve with chips, crostini crackers or whatever you like.
The more jalapeno seeds you leave in the dip, the hotter it will be!