Jalapeno Popper Dip with Bacon
This Jalapeno Popper Dip recipe with bacon has all the flavors of stuffed jalapenos in one warm cheesy dip!
Servings: 8
Cost: $10
Ingredients
- 8 oz cream cheese softened
- ½ cup mayonnaise
- 1½ cups shredded cheddar cheese divided
- 1½ cups shredded Monterey Jack cheese divided
- ¾ cup diced jalapeno peppers seeded
- ½ tsp garlic powder
- ½ tsp onion powder
- 5 pieces cooked bacon crumbled
Instructions
- Preheat oven to 375℉ and grease a 8x8 baking dish
- In a large mixing bowl, mix the cream cheese and mayonnaise with an electric mixer until smooth
- Stir in 1 cup each cheddar and Monterey cheeses, jalapenos, garlic powder and onion powder until well combined
- Spread mixture evenly into prepared baking dish, and top with remaining cheese and crumbled bacon
- Bake in preheated oven for 15-20 minutes or until dip is hot and bubbly and cheese is melted
Video
Notes
Top with extra jalapeno slices if desired.
The dip can be made a day ahead of time and baked before you are ready to serve.
Refrigerate leftovers with 2 hours of serving.
Save time and plan ahead by making extra bacon from breakfast to use later. You can also save time by freezing chopped jalapeno peppers to use in other recipes.
Nutrition
Calories: 364kcal | Carbohydrates: 3g | Protein: 12g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 75mg | Sodium: 454mg | Potassium: 80mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 0.03mg | Calcium: 337mg | Iron: 0.3mg
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