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Jalapeno popper dip recipe

jalapeno popper dip recipe

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course appetizers
Servings 8 servings
Calories 218 kcal

what you'll need

  • 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

let's do it

  • 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.

One Last Thing

The more jalapeno seeds you leave in the dip, the hotter it will be!


Calories: 218kcalCarbohydrates: 7gProtein: 8gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 52mgSodium: 316mgPotassium: 106mgFiber: 1gSugar: 2g
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