Bacon Jalapeno Popper Dip

Cheesy Bacon Jalapeno Popper Dip! Easy and delicious, make it with or without the bacon.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 535kcal

11-14 strips (75 g) bacon cooked, cooled, and crumbled divided (about 1 cup of bacon crumbles)
16 oz (454 g) cream cheese -- softened
½ cup (125 g) sour cream
½ cup (125 g) mayo (I used olive oil mayo to cut a few calories)
3-5 (120 g) large jalapenos, cut, de-seeded, and finely chopped (about one cup chopped jalapenos)
1 teaspoon garlic powder
¼ teaspoon pepper
¼ teaspoon salt
1 ½ cups (170 g) mozzarella cheese
1 ½ cups (170 g) Monterrey jack cheese

Cook 11-14 strips bacon. Allow to cool and set aside three strips for topping. Crumble remaining bacon (should be about 1 cup, though a little less or a little more is fine).
11-14 strips (75 g) bacon cooked, cooled, and crumbled
Preheat oven to 350F.
In a separate, large bowl, combine softened cream cheese, sour cream, and mayo, stir well.
16 oz (454 g) cream cheese -- softened, ½ cup (125 g) sour cream, ½ cup (125 g) mayo
Add jalapenos, crumbled bacon, garlic powder, salt, pepper, and stir. Stir in cheeses.
3-5 (120 g) large jalapenos, cut, de-seeded, and finely chopped, 1 teaspoon garlic powder, ¼ teaspoon pepper, ¼ teaspoon salt, 1 ½ cups (170 g) mozzarella cheese, 1 ½ cups (170 g) Monterrey jack cheese
Spread evenly into a 10" cast iron skillet (an 8x8 or 9x9 baking pan could also be used) and set aside..
For the topping, toss together panko and melted butter in a separate bowl. Stir in parmesan cheese and dried parsley. Sprinkle evenly over the top of the dip.
½ cup (35 g) plain panko, ¼ cup (30 g) grated Parmesan cheese, 2 Tablespoons (28 g) salted butter, 1 teaspoon dried parsley, 3 crumbled strips of bacon
Bake on 350F (177C) for 20-25 minutes, until topping is slightly browned and mixture is hot. Serve warm, top with additional fresh sliced jalapenos, if desired.