Baked Jalapeño Popper Dip
Baked Jalapeño Popper Dip
Servings
10
servings
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Ingredients
6 slices bacon
8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 cups shredded sharp cheddar
1 cup shredded Monterey Jack
4 jalapeños, seeded and diced
1 (4-ounce) can diced green chiles, drained
1/2 teaspoon garlic powder
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
2 tablespoons butter, melted
Directions
- Heat the oven to 375°F. Cook the bacon in a skillet until crisp, then drain it on paper towels and crumble it.
- In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Stir in the cheddar, Monterey Jack, jalapeños, green chiles, garlic powder and most of the bacon. Save a spoonful of bacon for the top.
- Spread the mixture in a 1 1/2 quart baking dish or a 9-inch pie plate.
- Stir the panko, Parmesan and melted butter together in a small bowl. Sprinkle it over the dip.
- Bake for 20 to 25 minutes, until the edges bubble and the top is golden. Scatter the saved bacon on top and let it sit for 5 minutes before serving.
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