Jalapeno Popper Dip
This rich and savory Jalapeno Popper Dip features a creamy blend of cream cheese, sour cream, sharp cheddar, and Parmesan, studded with smoky roasted jalapenos and crispy bacon. Baked until golden and bubbly, it's a crowd-pleasing appetizer, perfect for serving with toasted baguette slices or sturdy crackers. Easy to prepare and bursting with classic popper flavor.
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet For roasting jalapenos
- 1 Frying Pan For cooking bacon
- 1 Spatula or Spoon For mixing
- 1 Baking Dish Oven-safe, for the dip
Ingredients
Main
- 8 ounces cream cheese at room temperature
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 3/4 cup Parmesan cheese hold back a couple tablespoons to sprinkle on dip before baking
- 4 large jalapenos roasted, skinned, seeded and diced
- 6 slices bacon cooked and crumbled
- Toasted baguette slices to serve.
Instructions
- Preheat oven to 400°F (200°C). Place whole jalapenos on a baking sheet and roast until charred and softened, about 15-20 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes.
- While jalapenos cool, cook bacon slices in a frying pan over medium heat until crispy. Drain on paper towels, then crumble.
- Once cool enough to handle, peel, seed, and finely dice the roasted jalapenos. Adjust seeding based on desired heat level.
- In a large mixing bowl, combine the room temperature cream cheese, sour cream, 2 cups shredded sharp cheddar cheese, and most of the Parmesan cheese (reserving 2 tablespoons for topping). Mix until smooth and well combined.
- Gently fold the diced roasted jalapenos and crumbled bacon into the cream cheese mixture.
- Transfer the dip mixture evenly into an oven-safe baking dish.
- Sprinkle the reserved 2 tablespoons of Parmesan cheese evenly over the top of the dip.
- Bake for 20-25 minutes, or until the dip is hot, bubbly, and the top is lightly golden brown.
- Remove from oven and let stand for a few minutes before serving to allow it to set slightly.
- Serve warm with toasted baguette slices, sturdy crackers, or tortilla chips.
Notes
Ensure cream cheese is at true room temperature for a smooth, lump-free dip; cold cream cheese will lead to a clumpy texture. For the jalapenos, char them well on all sides, then immediately place them in a bowl covered with plastic wrap to steam, making them easier to peel. Remove all seeds and membranes for less heat, or leave some for extra kick. Use freshly shredded cheddar for a superior melt and texture, as pre-shredded varieties often contain anti-caking agents. Do not overbake; the goal is to melt and warm through with a slightly golden top. Overbaking can cause the dairy to separate. A pinch of smoked paprika or a dash of your favorite hot sauce can add depth.