Make a rich, cheesy, and spicy baked dip that tastes like jalapeño poppers, perfect for game days.
Author:sarahthompson
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:8 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
8 ounces cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
1/2 cup pickled jalapeño slices, drained and chopped
2 tablespoons pickled jalapeño juice
1/4 cup green onions, sliced
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup panko breadcrumbs (for topping)
2 tablespoons melted butter (for topping)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a medium baking dish.
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
Stir in the Monterey Jack cheese, cheddar cheese, crumbled bacon, chopped jalapeños, jalapeño juice, garlic powder, salt, and pepper. Mix well to distribute all ingredients evenly.
Spread the mixture into the prepared baking dish.
In a small bowl, toss the panko breadcrumbs with the melted butter. Sprinkle the buttered breadcrumbs evenly over the top of the dip.
Bake for 20 to 25 minutes, or until the dip is hot and bubbly and the topping is golden brown.
Remove from the oven and sprinkle with fresh green onions before serving.
Serve hot with tortilla chips, crackers, or low-carb vegetable sticks.
Notes
For a keto jalapeno dip variation, omit the breadcrumb topping and add 1/4 cup almond flour to the cheese mixture for texture.
If you prefer a less spicy dip, remove the seeds and membranes from the fresh jalapeños before chopping, or use fewer pickled jalapeños.
You can prepare the dip mixture up to one day ahead and keep it covered in the refrigerator. Add the topping just before baking.