JALAPENO POPPER BACON DIP

• Prep Time: 15 minutes

• Cook Time: 20–25 minutes

• Total Time: 35–40 minutes

• Servings: 8–10 as an appetizer

• Intensity: Medium-High (The heat comes from fresh jalapeños. You can control the intensity by removing the ribs and seeds for a milder version or leaving them in for a fiery kick.)

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Ingredients

• 8 oz (225g) cream cheese, softened to room temperature

• 1 cup (240g) sour cream

• ½ cup (120g) mayonnaise

• 2 cups (200g) sharp cheddar cheese, freshly shredded (divided)

• 4 slices thick-cut bacon, cooked until crispy and crumbled (divided)

• 3–4 fresh jalapeño peppers, finely diced (divided; see note on heat control)

• 4 oz (115g) canned diced green chiles, drained

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon smoked paprika

• Salt and black pepper, to taste

• ½ cup (40g) panko breadcrumbs (for topping)

• 2 tablespoons unsalted butter, melted (for topping)

• Fresh chopped chives or parsley, for garnish

Note on Jalapeños: For a milder dip, remove the white ribs and seeds from 3 jalapeños. For a medium intensity, leave the seeds in 1 of the 3 peppers. For a truly spicy dip, use 4 jalapeños with seeds included.

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Instructions

1. Prep and Preheat

Preheat your oven to 375°F (190°C). Lightly grease a 1.5-quart baking dish (an 8×8-inch square or a 9-inch pie plate works perfectly) or a small cast-iron skillet for a rustic presentation.

2. Make the Base

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer on low speed or a sturdy spatula to blend until the mixture is completely smooth and lump-free. This ensures a silky, creamy texture.

3. Add the Flavor

To the creamy base, add 1 ½ cups of the shredded cheddar cheese (reserve the remaining ½ cup for the topping), three-quarters of the crumbled bacon (reserve the rest for garnish), three-quarters of the diced fresh jalapeños (reserve the rest for topping), the drained canned green chiles, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir everything together until evenly combined.

4. Assemble

Transfer the mixture to your prepared baking dish and spread it into an even layer.

5. Make the Topping

In a small bowl, combine the panko breadcrumbs with the melted butter. Stir until the crumbs are evenly coated. Sprinkle the buttered panko over the dip, followed by the remaining ½ cup of shredded cheddar cheese.

6. Bake

Place the dish on the center rack of the preheated oven. Bake for 20–25 minutes, or until the dip is hot and bubbly around the edges and the top is a deep, golden brown.

7. Garnish and Serve

Remove from the oven and let it rest for 5 minutes—this allows the dip to set slightly for easier scooping. Garnish with the remaining crumbled bacon, the reserved diced fresh jalapeños, and a sprinkle of fresh chives or parsley. Serve warm with tortilla chips, crostini, or celery sticks.

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The Last of the Recipe: Storage & Make-Ahead Tips

This dip is as practical as it is delicious. Here’s how to handle leftovers and plan ahead:

Refrigeration: Store any leftover dip in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave or return the dip to an oven-safe dish and warm at 350°F for 10–15 minutes, or until heated through. The topping may soften upon reheating, but the flavor remains excellent.

Freezing: While this dip is best enjoyed fresh, you can freeze it before baking. Assemble the dip in a freezer-safe dish, but do not add the panko topping. Wrap tightly with plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator, add the panko topping, and bake as directed, adding 5–10 minutes to the cooking time to ensure it’s heated through.

Make-Ahead: This is the perfect recipe for party prep. You can assemble the dip (without the panko topping) up to 2 days in advance. Keep it covered in the refrigerator. When you’re ready to bake, simply add the panko topping and bake as instructed. You may need to add 5 minutes to the bake time since the dip will be cold from the fridge.

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Nutrition Information

Nutritional values are estimates per serving (based on 10 servings) and are provided for informational purposes only.