Jalapeño Popper Dip
Prep Time:
Cook Time:
15 Min
20-30 Min
Serves:
20 Servings
Level:
Beginner
This is one of my son’s favorite dips! When I make it, he devours it. This recipe is so delicious and is the perfect appetizer or party dip. You can take it to your game day party, a Christmas party, your tailgate party, or to any potluck. You can even make it to eat selfishly at home as well. We like to make it at Thanksgiving time. It is simple to make and will be a favorite for everyone!
Ingredients:
Jalapeño Popper Dip
4-6 Jalapeños, chopped with the seeds removed
8 slices of Bacon, cooked and crumbled (or ½ c. Bacon Bits)
2 8 oz. packages of Cream Cheese
1 c. Sour Cream
1 c. Cheddar Cheese, shredded
½ c. Mozzarella Cheese, shredded
¼ c. Green Onion, diced
2 tsp. Garlic Salt
Topping
1 c. crushed Ritz Crackers
½ c. Parmesan Cheese
¼ c. Butter, melted
Bake 350 ° for 20-30 minutes
Preparation:
1. Preheat the oven to 350°F.
2. Chop the Jalapeños. You can leave the seeds or remove them. It just depends on how hot you want your dip. I like to chop them in the food processor because it is so quick, but you can chop them by hand as well.
3. Cook the sliced bacon till it is crispy. Crumble it when it is cooled. You can also use bacon bits as well if you want it to go faster.
4. Dice the Green Onions.
5. In a mixing bowl, combine the Cream Cheese, Sour Cream, Bacon, Jalapeños, Cheddar Cheese, Mozzarella Cheese, diced Green Onion, and the Garlic Salt. Mix it well.
6. Spread the dip in the bottom of an 8x8 glass baking dish.
7. Crush the Ritz Crackers into small crumbs. Then add the Parmesan Cheese and Melted Butter. Mix them well and spread on top of the dip.
8. Bake it for 20-30 minutes, or until bubbly.
9. Serve with Tortilla Chips or crackers. Enjoy!
Troubleshooting and Tips
Any trouble making this? Please put your comments below and I will respond as soon as I can!
Click here for the Food Processor that I love and use. This is one of my favorite kitchen tools!
Having trouble with this recipe? Please leave a comment below or feel free to email me!
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