Ultimate Creamy Jalapeno Popper Dip
Make this creamy, cheesy Jalapeno Popper Dip for your next gathering. It is an easy party appetizer packed with flavor, perfect for serving with chips or crackers.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1 (4 ounce) can diced green chiles, drained
- 1 cup chopped pickled jalapeno slices (adjust to your heat preference)
- 1/2 cup cooked, crumbled bacon (optional)
- 1/4 cup grated Parmesan cheese
- 2 green onions, sliced (for garnish)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a medium baking dish.
- In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, Monterey Jack cheese, and cheddar cheese. Mix until smooth and fully combined.
- Stir in the drained green chiles, chopped jalapeno slices, and optional bacon. Mix gently to distribute the ingredients evenly.
- Transfer the mixture to your prepared baking dish.
- Sprinkle the top evenly with the grated Parmesan cheese.
- Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese topping is lightly golden brown.
- Remove from the oven and let it cool for 5 minutes before serving. Garnish with sliced green onions.
- Serve this hot dip immediately with tortilla chips, crackers, or vegetable sticks.
Notes
- For a slower, hands-off method, prepare the dip mixture and place it in a small slow cooker. Cook on low for 2 to 3 hours, stirring occasionally.
- If you prefer less heat, use pickled jalapenos with seeds removed, or substitute half the amount with mild green bell peppers.
- To make this a low-carb snack, serve with celery sticks or low-carb crackers.
Nutrition
- Serving Size: 1/8 of dip
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 4
- Fiber: 0.5
- Protein: 10
- Cholesterol: 60