American 25 min

Jalapeño Popper Dip

Name: Jalapeño Popper Dip
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz cream cheese, room temperature; 1 cup mayonnaise; 1 cup sour cream; 1 can (4 oz) diced green chiles; 4 fresh jalapeños, seeded and finely diced; 2 cups sharp cheddar cheese, shredded, divided; 1 cup Monterey Jack cheese, shredded; 4 strips bacon, cooked and crumbled; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ cup panko breadcrumbs; 2 tablespoons unsalted butter, melted; Tortilla chips or sliced baguette for serving

spicycomfort-foodvegetarian

Ingredientsfor 2

340

Cal

10g

Protein

Carbs

30g

Fat

18 oz cream cheese, room temperature
21 cup mayonnaise
31 cup sour cream
41 can (4 oz) diced green chiles
54 fresh jalapeños, seeded and finely diced
62 cups sharp cheddar cheese, shredded, divided
71 cup Monterey Jack cheese, shredded
84 strips bacon, cooked and crumbled
91 teaspoon garlic powder
10½ teaspoon onion powder
11½ cup panko breadcrumbs
122 tablespoons unsalted butter, melted
13Tortilla chips or sliced baguette for serving

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Instructions

1
Preheat oven to 375°F. Beat cream cheese until smooth. Mix in mayonnaise, sour cream, green chiles, fresh jalapeños, 1½ cups cheddar, all the Monterey Jack, half the bacon, garlic powder, and onion powder until thoroughly combined.
2
Spread into a greased 9-inch baking dish or oven-safe skillet. Top with remaining ½ cup cheddar and the remaining crumbled bacon.
3
Mix panko with melted butter and scatter evenly over the top of the dip. Bake at 375°F for 22–25 minutes until the edges are bubbling vigorously, the filling is hot throughout, and the panko topping is deep golden brown. Serve immediately with tortilla chips — the dip is best when it's still bubbling hot.