Spicy, creamy, irresistible bacon jalapeno popper dip will be the most popular appetizer at your next party.
Every year, my friend hosts a big summer bash. She goes all out: there’s a theme, games, and tons of food. Last year, she even got a horse! This year, things were a bit tamer due to this darn virus, but she still managed to throw a terrific party. The theme was Christmas in July – she made the main course, but guests volunteered to bring some of the appetizers and desserts. I signed up for an appetizer and made my inaugural batch of this bacon jalapeno popper dip. It was a huge hit, especially with our host’s husband.
So, last weekend when they invited us over to hang out, I eyeballed my fridge and the very healthy jalapeno plant on my deck and decided to make another batch. Chances are, you’ll have most of the ingredients for this one on hand: cream cheese, sour cream, and cheddar cheese are the base of this rich, creamy dip. Add some chopped fresh jalapenos and some crumbled, cooked bacon. Top it with a little panko tossed with butter and Parmesan and you’re all set.
I definitely prefer fresh jalapenos to canned for this recipe, but in a pinch you can swap them. Fresh have more crunch and brighten the flavor of the dip. I remove the seeds and most of the ribs (while wearing gloves!) so it’s not too spicy. Serve it warm with tortilla chips (and a cold beer!).
This one will go into regular rotation for football Sundays (even if we don’t have a regular football season this year!) Some other gameday favorites:
- Spinach artichoke dip
- Chicken satay with peanut dipping sauce
- Pork meatball banh mi
- Chili con carne
- Sweet and spicy wings
- 1 8-oz. block of cream cheese, softened
- ½ cup sour cream
- 2 cups shredded cheddar cheese, or a mix of cheddar and mozzarella
- Pinch of garlic powder
- 6 slices bacon, crumbled
- ¾ cup diced jalapenos, seed removed
- ¼ cup pankpo breadcrumbs
- 2 Tbsp. melted butter
- 2 Tbsp. grated Parmesan
- Preheat oven to 400F.
- In a medium bowl, beat together the sour cream and cream cheese until smooth. Fold in the shredded cheese and garlic powder. Stir in the bacon and jalapenos.
- Spread the dip in a baking dish.
- In a small bowl, stir together the breadcrumbs, butter and Parmesan. Sprinkle over the dip.
- Bake for 15-20 minutes or until the breadcrumbs are golden and the edges of the dip are bubbly.
- Serve with tortilla chips.
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