Jalapeño Popper Dip
This jalapeño popper dip has everything you want in a hot party appetizer: cream cheese, bacon, two kinds of shredded cheese, and spicy jalapeño flavor. Use one skillet to go from stove to broiler!
Ingredients
- 1 tablespoon butter
- 4 fresh jalapeños (seeds removed and finely chopped)
- 4 oz canned diced jalapeños
- 8 oz cream cheese (softened to room temperature)
- ½ cup sour cream
- 1 teaspoon garlic powder
- 2.5 oz bagged real bacon pieces
- 4 oz shredded Colby Jack cheese
- 4 oz shredded cheddar cheese
Instructions
- Preheat the broiler and position an oven rack about 6 inches below the heating element.
- Add the butter to a 10-inch broiler-safe skillet. Once warm, add the chopped fresh jalapeños. Sauté over medium heat for 3 to 4 minutes, until slightly softened. Transfer half of the jalapeños to a small bowl for topping.
- Reserve ¼ cup of the bacon and ½ cup of the combined Colby Jack and cheddar for topping.
- Reduce the heat to low. Add the cream cheese, sour cream, garlic powder, drained canned jalapeños, remaining bacon, and remaining shredded cheese to the skillet.
- Stir until the cream cheese and shredded cheese are melted and the dip is smooth and hot. Do not let it boil.
- Smooth the dip into an even layer. Top with the reserved cheese, bacon, and sautéed jalapeños.
- Broil for 4 to 6 minutes, watching closely, until the cheese is melted and browned in spots.
- Let the dip rest for about 5 minutes before serving.
Notes
- Use a 10-inch broiler-safe skillet so the dip can go straight from the stovetop to the broiler.
- Soften the cream cheese for a smooth, creamy dip. About an hour out of the fridge works.
- Keep the heat low once the dairy is added. Boiling the dip can cause the cheese to separate and become oily.
- Broil for 2 to 4 minutes, watching closely, until the cheese is melted and lightly browned.
- Let the dip rest for 5 minutes before serving. Remember, the skillet handle will be super hot!
- Store leftovers in the refrigerator for 3 to 4 days; freezing is not recommended.
Nutrition Facts
Calories: 179kcalCarbohydrates: 4gProtein: 12gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 45mgSodium: 717mgPotassium: 140mgFiber: 0.5gSugar: 2gVitamin A: 598IUVitamin C: 8mgCalcium: 253mgIron: 0.4mg
