Jalapeño Popper Dip

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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!

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

Jalapeno Popper Dip

4.8 from 8 votes
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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Snack
Cuisine Southwestern, Mexican, Tex Mex
Servings 8 people

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.

Notes

Serve this with chips, toast, crackers, even veggies!

Nutrition Information

Calories: 504kcal | Carbohydrates: 5g | Protein: 18g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 718mg | Potassium: 206mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1017IU | Vitamin C: 18mg | Calcium: 416mg | Iron: 1mg

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

33 Comments

  1. 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.

  2. 5 stars
    Made this for Super Bowl 54 yesterday. Was a big hit! Will likely add another jalapeño or two next time to kick the heat up a bit. Thanks, Gaby!

  3. Could this be thrown into a crock pot instead of the oven? If so, what do you recommend cooking temp/time?

    1. I’m sure!! but we havent tested it so i cant say with any certainty about timing

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