Jalapeño Popper Dip

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Easy

In case you missed the last 48 hours here on WGC – we are DEEP into game day eats. And today is no exception. We’re making Jalapeño Popper Dip which is one of Thomas’ favorite recipes of all times. And maybe I’m biased, but I think he’s got pretty good taste.

Jalapeño Popper Dip from www.whatsgabycooking.com (@whatsgabycookin)

Jalapeño Popper Dip takes the best of a Jalapeño Popper and turns it into dip form. This makes me happy for many reasons. 1: you get to bake the dip off in a skillet which makes it easy to serve. 2: you don’t have to assemble 3 dozen individual poppers which is suck a time suck. And 3: it’s very easy to skim a little dip off the top before your guests arrive and then cover up any evidence with some extra scallions. You know the drill!

Jalapeño Popper Dip from www.whatsgabycooking.com (@whatsgabycookin)

I’ll be serving this up with a whole slew of other recipes for the big game and you can bet it’s the same set up as our thanksgiving menu. I make all the food, and the guests are in charge of drinks! You can pretty much stake my life on the fact that my dad will be bringing a few 12 packs of Stella Artois. I’ve trained him well – and he knows what’s up. I mean, we named our cat after the beer… it’s non-negotiable in this house for any game day celebration! Plus, did you know that when you buy Stella you also are helping to end the global water crisis? The more Stella Artois enjoyed, the more lives can be changed. Pretty much the best way to throw a party… good eats and good deeds.

Jalapeño Popper Dip from www.whatsgabycooking.com (@whatsgabycookin)

In case you haven’t heard – here’s the deal!

For every six-pack of Stella that’s sold, Stella Artois and Water.org give 6 months of clean water for one person in the developing world. For every twelve-pack sold – that’s 12 months of clean water for one person in the developing world. And if you order a glass (or bottle) when you’re at a bar – that’s 1 month of clean water for one person in the developing world. So if you haven’t already jumped on board the Pour it Forward® movement… there’s no time like the present!

Jalapeño Popper Dip from www.whatsgabycooking.com (@whatsgabycookin)

Also – You can save $5 on your first Drizly order with code ChangeItUp, courtesy of Drizly. Order Stella to be delivered right to your door! (Must be 21+. New customers only and cannot be combined with any other offer. Per applicable law, value may be applied towards order total or shipping or delivery fees. Includes orders of non-alcoholic items. Not valid in: CT, HI, MO, OH. Offer expires 03/31/19.)

Jalapeño Popper Dip from www.whatsgabycooking.com (@whatsgabycookin)

Jalapeno Popper Dip

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By:
Gaby Dalkin
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0
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Ingredients

  • 10 slices bacon
  • 1 8 ounce package cream cheese, softened
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 jalapeños finely diced
  • 1 poblano pepper finely diced
  • 1 ½ cups shredded Colby jack cheese
  • 1 ½ cups shredded Monterey jack cheese
  • ½ cup crumbled feta cheese
  • Kosher salt and freshly ground black pepper
  • Scallions for garnish

Instructions

  • Preheat oven to 350 degrees F. In a large nonstick skillet over medium heat, cook bacon, in batches, until crispy. Drain on a paper towel-lined plate, then crumble.
  • In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, onion powder, most of cooked bacon (reserve some for topping), all of the poblanos most of the jalapeños (reserve some for topping), and 1 cup each cheddar and Monterey jack and all the feta. Season with salt and pepper.
  • Transfer to an oven-safe skillet or baking dish and sprinkle with remaining cheese, crumbled bacon, and jalapeño. Bake until dip is golden and bubbly, 15 to 20 minutes. To finish, broil for 3 minutes to get cheese extra golden. Sprinkle scallions on top to garnish.
Jalapeno Popper Dip: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

** This post is brought to you by Stella Artois. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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23 comments

  1. gerry speirs

    Holy heck! I have to take something to a SB party on Sunday and I think I just found it!!!

  2. Donna Y

    Does the poblano need to be charred and peeled? Can’t wait to make this!

  3. Abigail M Horn

    Would love to try this… I love the flavor of jalapenos, but not the heat. Is this spicy?

  4. Lisa Shandy Colón

    So excited to make this for tomorrow!! I have a feeling this is going to be a touchdown.!

  5. Lindsay Cotter

    OMG my husband would love this, especially with that beer! Gonna be making soon! Happy game day!

  6. Steph

    Making this for the game tonight. Quick question…do you seem the jalapeños or just dice & toss 🙂

  7. Liz @ Floating Kitchen

    Ha! Love that you can sneak a taste test before hand! Definitely the perfect dip for game day! Or for when I want to have appetizers for dinner! Lol.

  8. Lexi

    TWINNING. We are loving Jalapeño Popper Dip over here too. This + a cold beer = heaven.

  9. Erin@WellPlated

    This dip is a SLAM DUNK (and Stella is always the first to disappear at our parties!!)

  10. Alyssa

    Can I mix everything together a day ahead and refrigerate before popping into the oven?