Make this creamy, cheesy, and spicy baked jalapeño popper dip for your next gathering. It is simple to prepare and serves as a perfect hot appetizer.
Author:Maya Hayes
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
8 ounces cream cheese, softened
1 cup sour cream
1 cup shredded sharp cheddar cheese, plus 1/2 cup for topping
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 cup pickled jalapeño slices, drained and chopped
4 slices bacon, cooked crisp and crumbled
2 green onions, thinly sliced, divided
1/4 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie plate or small oven-safe dish.
In a medium bowl, combine the softened cream cheese, sour cream, 1 cup of cheddar cheese, mayonnaise, Parmesan cheese, chopped jalapeños, garlic powder, and half of the sliced green onions. Mix until all ingredients are fully incorporated and smooth.
Season the mixture with salt and pepper. Taste and adjust seasoning if needed.
Spread the dip mixture evenly into the prepared baking dish.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the dip.
Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese topping is melted and lightly golden brown.
Remove the dish from the oven. Immediately top the hot dip with the crumbled bacon and the remaining green onions.
Serve warm with tortilla chips, crackers, or vegetable sticks.
Notes
For a make-ahead option, prepare the dip mixture completely, cover it, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
If you prefer a less spicy dip, remove the seeds and membranes from fresh jalapeños before chopping and adding them, or use fewer pickled slices.
This dip is naturally low in carbohydrates, making it suitable for keto diets when served with low-carb dippers like celery or bell pepper strips.