Jalapeno Popper Dip with Bacon Recipe

Jalapeño popper dip in a cast iron skillet.

5 from 2 votes

Jalapeno Popper Dip with Bacon Recipe

Warm and creamy with a little kick, this Jalapeno Popper Dip with Bacon has everything you want in a skillet dip—melty cheese, smoky bacon, and peppers in every delicious bite!

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: Mexican

Servings: Servings

Calories: 342kcal

Author: Andrea

Ingredients

For the Filling

4 slices bacon
16 oz. plain cream cheese regular or 1/3 less fat
1 c. sour cream regular or light
4 oz. diced jalapeños
4 oz. diced green chiles mild, medium or hot
2 c. grated Colby jack cheese divided
1 teaspoon garlic powder
1/2 tsp. coriander
1/2 tsp. paprika
1/4 tsp. cumin

For the Topping

2 tbsp. melted butter
2/3 c. panko breadcrumbs
2 tsp. freshly chopped parsley optional

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Place a 12-inch cast iron skillet or non-stick oven-safe pan over medium heat. Cook the bacon until crispy, then transfer to a paper towel-lined plate. Crumble once cool.
While the pan is cooling, in a large mixing bowl or the bowl of a stand mixer, add the cream cheese, sour cream, diced jalapeños, green chiles, 1 ½ cups of Colby Jack cheese, garlic powder, coriander, paprika, cumin, and the bacon. Using a hand mixer or the stand mixer, mix until thoroughly combined.
Pour the grease out of the skillet and discard. Wipe the skillet clean with a paper towel. Transfer the filling to the skillet and spread it into an even layer using a spatula.
In a medium microwave-safe bowl, melt the butter. Add the breadcrumbs and toss until coated.
Sprinkle the remaining ½ cup of cheese over the filling. Top with the buttered breadcrumbs and transfer to the oven to bake for 15–20 minutes, or until bubbly and the breadcrumbs are golden brown.
Garnish with freshly chopped parsley, if desired. Serve warm with your favorite chips.

Notes

-Use all mild diced green chiles for a gentler heat and milder flavor throughout the dip.

STORE Crock Pot Jalapeno Popper Dip leftovers in an airtight container in the fridge for up to 3-4 days. Let the dip cool completely before transferring it. For best texture, store without the topping if possible. To FREEZE, place the dip (without the topping) in a freezer-safe container and freeze for up to 3 months.

Thaw in the fridge overnight before baking. Add the topping and bake for an extra 10 minutes until bubbly and golden. REHEAT in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through, about 20–25 minutes. For smaller portions, microwave in 30-second intervals, stirring between each.

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