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Jalapeño Popper Dip

Name: Jalapeño Popper Dip
Prep time: 35 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 8 to 10 jalapeños; 2 tablespoons olive oil; 8 slices of thick cut bacon; 1 1/2 cups sour cream; 1 cup cream cheese, at room temperature; 1 tablespoon Dijon mustard; 1 teaspoon smoked paprika; 2 cups pepper jack cheese, shredded; 1 cup mozzarella, shredded; 1/2 cup green onions, finely sliced; 1/2 cup finely crushed tortilla chips

Prep 35 min
Total 1 hr 35 min
Ingredients 11
Servings 8

Jalapeño poppers are one of the most popular appetizers served today. This recipe combines all of the ingredients we love about poppers, like cream cheese, bacon and even more cheese into a baking dish that’s easy to share. Just make sure you print out a couple of copies of this recipe because as soon as your friends taste it, they will be asking for the recipe!

Ingredients

8 to 10 jalapeños
2 tablespoons olive oil
8 slices of thick cut bacon
1 1/2 cups sour cream
1 cup cream cheese, at room temperature
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
2 cups pepper jack cheese, shredded
1 cup mozzarella, shredded
1/2 cup green onions, finely sliced
1/2 cup finely crushed tortilla chips

Directions

1

Preheat oven to 375°F.
2

Line a baking sheet with parchment paper or foil paper and set aside.
3

Using a small paring knife, cut the stems off the jalapeños and remove all the seeds. Transfer the jalapeños to a bowl and drizzle them with the 2 tablespoons of olive oil, and spread them out onto the baking sheet.
4

On that same baking sheet, add the strips of bacon and bake for 30 to 35 minutes or until bacon is slightly crispy. Remove from oven and let cool for 15 to 20 minutes. Do not turn oven off.
5

In a large bowl, combine the sour cream, cream cheese, Dijon mustard and smoked paprika. Stir well to combine. Add in 1 cup of pepper jack, 1 cup mozzarella and 1/4 cup of green onions, stir well and set aside.
6

Finely chop the jalapeños, reserving 1/4 cup for topping. Add all the remaining jalapeño to the cheese mixture.
7

Transfer the bacon to cutting board and remove excess grease with paper towels. Chop finely, reserving 1/4 cup for topping. Add remaining bacon to the cheese mixture.
8

Transfer popper dip to a 9-inch pie plate, or other baking dish, and spread out evenly. Top with remaining pepper jack cheese, crushed tortilla chips, green onions and jalapeños. Bake in preheated oven for 25 to 30 minutes. During the last two minutes of baking time, bake under the broiler to brown the cheese slightly.
9

Remove from oven and let stand for 5 minutes before serving. Serve with tortilla chips or crackers.

If you are not a fan of chopping hot peppers by hand, you could wear gloves. An easier method is to roughly chop the peppers and transfer them to a food processor. Pulse the processor a couple of times until desired consistency. The rough chopping ahead of time prevents big chunks being left behind.

Nutrition Facts

Serving Size: 1 Serving

Calories: 403.5

Total Fat: 37.5g; 58%

Saturated Fat: 16.9g; 84%

Cholesterol: 84.5mg; 28%

Sodium: 440.5mg; 18%

Potassium: 252.7mg; 7%

Total Carbohydrate: 7.6g; 2%

Dietary Fiber: 1.1g; 4%

Sugars: 3.6g

Protein: 10.1g

% Daily Value*:

Vitamin C: 34.90%; 35%

Calcium: 16.30%; 16%

Iron: 3.90%; 4%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Jalapeño poppers are one of the most popular appetizers served today. This recipe combines all of the ingredients we love about poppers, like cream cheese, bacon and even more cheese into a baking dish that’s easy to share. Just make sure you print out a couple of copies of this recipe because as soon as your friends taste it, they will be asking for the recipe!

Jalapeño Popper Dip

Ingredients