Jalapeno Popper Dip
This Jalapeno Popper Dip is the appetizer friends and family will beg you to make over and over again - it’s the perfect party food. Cream cheese, sour cream, jalapeno peppers, green chilies, sharp cheddar cheese, and bacon baked until hot and bubbly. Nobody will know it’s lightened up because it’s so flavorful and decadent.
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Servings: 16 people
Calories: 159kcal
Equipment
- Mixing Bowls
- Hand Mixer
- Large Frying Pan (to cook the bacon)
- 8 or 9-inch casserole dish
Ingredients
- 5 slices of bacon
- 1 8-ounce block of regular cream cheese
- 1 8-ounce block of low-fat cream cheese
- 1 8-ounce container of light sour cream you can substitute plain Greek yogurt
- 1 4-ounce can of diced green chilies
- 1/3 cup drained and chopped jarred pickled jalapeno peppers
- 2 fresh jalapeno's seeds removed and chopped into small pieces.
- 1/3 cup grated parmesan cheese you can substitute romano cheese or a blend.
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375 degrees.
- If you haven’t already, cook the bacon until it’s crispy. You can cook the bacon in a frying pan. After the bacon is cooked lay it on a paper towel to soak up the extra fat. Set aside. After the bacon cools crumble it into small pieces.
- While the bacon is cooking, get the jalapenos ready. Cut the fresh jalapenos in half, remove the seeds, and chop them into small pieces. Drain the pickled jalapenos and chop them into small pieces.
- Get all of the other ingredients together. This dip comes together quickly, so it’s helpful to have everything ready.
- Using a hand mixer, mix the softened cream cheese, sour cream in a medium-sized bowl. You could do this by hand, but it blends better with a mixer. If you forgot to take the cream cheese out, remove it from the package and place it in the microwave for 20-30 seconds.
- Add in the fresh jalapeno’s, pickled jalapenos, diced chilis, garlic powder, onion powder, and parmesan cheese. Using a spoon, stir until blended.
- Slowly stir in the shredded cheddar and crumbled bacon.
- Pour the dip into an 8 or 9-inch casserole dish and cover with foil. Bake for 35 minutes, then remove foil and finish baking for another 10 minutes or until hot and bubbly.
- Serve hot.
Notes
How to Store the Recipe
In the refrigerator
This appetizer gets better by the day so that you can prepare this jalapeno popper dip ahead of time - up to 2-3 days.
Assemble all of the ingredients into a baking dish and then continue with the recipe on the day you’re planning to make it. On cooking day, you might need to add a few extra minutes if the dip was cold.
You can also bake the recipe entirely and then warm it up for 25 - 30 minutes in the oven on the day you serve it. Make sure to cover it will foil before sticking it in the oven to keep from browning too much or burning. After it cooks, give it a couple of stirs and then serve.
In the freezer
One of the great things about this jalapeno popper dip recipe is you can freeze it. If you want to get ahead of the game for parties or the holidays, freezing this appetizer is an excellent way to do this.
To freeze this recipe, either assemble all of the ingredients into the baking dish or disposable dish and freeze. You can even add the dip into a plastic freezer bag. Cooked jalapeno popper can also be frozen this way.
On cooking day
You can cook the jalapeno popper dip from frozen, but I recommend taking it out of the freezer 1-2 days before cooking day to let it thaw in the refrigerator some - this helps to reduce cooking time. Also, if you froze the dip in a glass baking dish, you don’t want to place this dish directly into a hot oven from the freezer because it will crack. Place it on the counter to come to room temperature before cooking it.
Continue with the recipe. You might need to add extra time to the dip if it was cold or a little frozen.
Nutrition
Calories: 159kcal | Carbohydrates: 4g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sugar: 2g