Jalapeño Popper Dip
Jalapeño Popper Dip is the definition of appetizer perfection! It's warm, gooey, and cheesy in all the right ways. Get ready to bite into jalapeño heaven!
Servings: 12
Calories: 300kcal
Ingredients
- 8-10 slices of thick cut bacon
- 8 ounces cream cheese
- 1/2 cup Greek yogurt
- 1/2 cup ricotta cheese
- 2 garlic cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 4 jalapeños, diced
- 1.5 cups shredded mild cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 3 tablespoons unsalted butter, melted
- 1/2 cup panko bread crumbs
- 1/4 cup grated parmesan cheese
- 3 chives, thinly sliced for garnishing
- salt and pepper, to taste
Instructions
- Preheat the oven to 400° F. Place the bacon on a foiled baking sheet and bake on the middle rack for 15 minutes, flip and bake for 10 minutes or until crispy. Transfer to a paper towel-lined plate, blot the grease, then dice the bacon on a cutting board and set aside.
- In a large bowl, mix together cream cheese, Greek yogurt, ricotta cheese, minced garlic, onion powder, paprika, 3/4 of the bacon, 3/4 of the jalapeño, and 2 cups of cheese. Season with salt and pepper to taste.
- In a small bowl, melt the butter in the microwave for 15-20 sections. Then add the panko and parmesan cheese. Toss together with a fork until fully combined.
- Transfer the dip to an oven safe baking dish or skillet and sprinkle with remaining bacon, jalapeños, and cheese and then top with parmesan panko mixture. Bake at 350° F for 15-20 mins, or until dip is golden and bubbly. Serve hot with tortilla chips.
Notes
- Both cheeses can be substituted for a Mexican cheese blend.
- If preparing ahead of time, place all ingredients in the skillet and wait to bake until ready to serve.
Nutrition
Calories: 300kcal | Carbohydrates: 5g | Protein: 14g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 452mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 648IU | Vitamin C: 6mg | Calcium: 294mg | Iron: 1mg
