Easy Jalapeño Popper Dip
The jalapeno popper dip is a great addition to any party or gathering. Made with fresh jalapenos, bacon and cream cheese, this hot gooey dip is sure to hit the spot. Serve it for the big game day or a game night and watch it disappear quickly.
Equipment
- Cast iron skillet or other oven safe pan
- Spider skimmer or slotted spoon
- Bowl
Ingredients
- ½ pound bacon diced
- 16 ounces cream cheese softened
- 1 ½ cups cheddar cheese shredded
- 1 ½ cups Colby Jack cheese shredded
- ½ cup heavy cream
- ½ cup sour cream
- 3 jalapeño peppers fresh, diced
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
Instructions
- Preheat the oven to 350°F, 177°C, or gas mark 4.
- In a cast iron skillet over medium high heat add the bacon and cook for 3 minutes. Add the jalapenos and cook until the bacon is crisp, about 7-10 minutes. Using a spider skimmer or slotted spoon remove the bacon and jalapenos from the pan and reserve ¼ for later.½ pound bacon, 3 jalapeño peppers
- Drain the bacon grease return the pan to the heat and reduce the heat to medium low, add the cream cheese, sour cream and heavy cream. Stir until the cream cheese is about melted.16 ounces cream cheese, ½ cup heavy cream, ½ cup sour cream
- Add the bacon and jalapeno mixture saving the ¼ cup for later, add 2 cups of the shredded cheese, garlic powder, and cayenne pepper. Mix until combined. Top with the remaining shredded cheese.1 ½ cups cheddar cheese, ½ teaspoon garlic powder, ½ teaspoon cayenne pepper, 1 ½ cups Colby Jack cheese
- Bake for 10 minutes or until bubbly. Top with the reserved bacon and jalapeno mixture.
- For additional heat add some sliced fresh jalapenos.
Nutrition
Serving: 1servingCalories: 291kcalCarbohydrates: 3gProtein: 9gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 73mgSodium: 331mgPotassium: 114mgFiber: 0.1gSugar: 2gVitamin A: 824IUVitamin C: 3mgCalcium: 201mgIron: 0.2mg
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