Description
Creamy, cheesy, and with just a little kick of heat this Jalapeño Popper Dip may actually be better than traditional jalapeño poppers! If you love the flavor of a jalapeño poppers but don’t love all the fuss of stuffing those individual peppers then this dip is exactly what you need. Just combine the ingredients, bake until bubbly, and serve warm with your favorite dippers for a fun appetizer or game day snack that everyone will love!
Ingredients
- 8 strips bacon, cooked until crisp, then drained and chopped (reserve 1-2 tablespoons for the top)
- 8 oz brick full-fat cream cheese, softened to room temperature
- 1/4 cup mayonnaise
- 1/2 cup whole milk greek yogurt
- 2 cloves garlic, finely minced or grated
- 4 ounces cheddar, shredded (orange)
- 4 ounces Monterey cheese, shredded (if you can't find Monterey cheese you can use white cheddar)
- 4 jalapeños, seeded and diced small (reserve 1-2 tablespoons for the top)
- 1/3 cup thinly sliced green onion, plus more for garnish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- pinch of salt and pepper (season to taste)
Instructions
- Preheat oven to 350 degrees.
- Add the cream cheese and Greek yogurt to a large mixing bowl and stir until completely smooth. You can use a spoon to stir everything together or a hand mixer.
- Once the cream cheese mixture is smooth, add most of the chopped bacon (reserve 1-2 tablespoons for the top), garlic, 2 ounces of shredded cheddar cheese, 2 ounces of Monterey cheese, diced jalapeños (reserve 1-2 tablespoons for the top), green onion, Worcestershire sauce, hot sauce, salt and pepper. Stir until well combined. Give the dip a taste and adjust the seasoning as needed.
- Transfer the dip to a 9-inch skillet or a 9-inch pie dish. Top the dip evenly with the remaining shredded cheese, chopped bacon, and diced jalapeño.
- Bake the dip at 350 degrees for 15-20 minutes until bubbly and golden.
- Garnish with more thinly sliced green onion and serve with crostini.
Notes
Make Ahead: combine all the ingredients in a bowl up to 24 hours in advance. Cover the bowl tightly, and refrigerate. Then, bake the dip as directed, adding a few minutes as needed, when ready to serve.
Store: once cool, transfer leftover dip to an airtight container and store it in the fridge for up to 3-4 days. To serve, warm individual portions in the microwave in 30-second intervals. Or, reheat larger portions covered in the oven at 325°F just until warm.
