This is one bad*ss dip. It’s so popular in parties that a bowl will be gone in a few seconds. It was served at one of my friend’s parties so I witnessed with my own eyes how a bowl managed to get empty in what, under a minute? People treat this dip as main course! That’s how good it is!
Our friend over at the Brown Eyed Baker has this to say about this recipe:
“This jalapeño popper dip is everything that makes jalapeño poppers so addicting, and then some. It’s ooey, gooey, creamy, cheesy and spicy. It has bacon. It has a cheesy, buttery breadcrumb crust. It’s dip heaven.”
For someone who isn’t too much fond of spicy food, I can’t seem to get enough of this jalapeno dip. Well, it’s not that spicy and I have to have a glass of milk beside me, but I still can’t stop eating. It’s the flavors. They’re so well put together in just this one dish that no one could resist! Trust me, I know.
Ingredients
16 ounces Philadelphia cream cheese, at room temperature
1 cup (227 grams) Kraft mayonnaise
8 pieces of Hormel bacon, cooked and chopped
6 jalapeños, minced
2 cloves garlic, minced
½ teaspoon McCormick cumin
6 ounces Sargento cheddar cheese, shredded (about 1½ cups)
Topping:
1 cup (50 grams) panko breadcrumbs
1 cup (99 grams) grated Sargento Parmesan cheese
4 tablespoons (57 grams) Kerrygold unsalted butter, melted
Instructions
Preheat oven to 375 degrees F.
Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Transfer the mixture into 2-quart baking dish.
Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.
Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.
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Quick Tip: If you can’t get fresh jalapenos, substitute a 4-ounce can diced jalapeño peppers, drained)
Thanks again to Brown Eyed Baker for this amazing recipe.
