Jalapeno Popper Dip
This Jalapeño Popper Dip has all the same delicious flavors as a jalapeño popper, without all the prep work. The perfect game-day snack!
Servings: 10
Calories: 405kcal
Ingredients
- 8 slices thick-cut bacon, diced
- ½ yellow onion finely diced
- 4 jalapenos, seeded and diced
- 2 cloves garlic minced
- 1 ¼ cups half and half
- 12 oz cream cheese room temperature
- 1 tsp kosher salt
- ½ tsp paprika
- 1 tsp hot sauce
- ¼ cup sour cream
- 1 ½ cups freshly grated Monterey Jack, separated
- 1 cup freshly grated Cheddar cheese, separated
Instructions
- Preheat the oven to 375° and have ready a greased 8” square baking dish or small au gratin dish.
- Add the diced bacon to a large skillet over medium-high heat and cook until crispy to your liking, 6-8 minutes. Stir often.
- Remove the bacon with a slotted spoon and add the diced onion and jalapeno to the pan. Sauté until softened, about 6 minutes. Add the garlic and cook 1 minute more.
- Add the half and half, along with the cream cheese. Turn the heat on low and stir until the cream cheese is smooth and melted. Add the Kosher salt, paprika, hot sauce, and stir to combine.
- Remove from the heat and stir in the sour cream. Then, add half of the Monterey Jack and half of the Cheddar cheese.
- Transfer to the baking dish and top with remaining cheese and bacon. Bake for 20-25 minutes, or until the cheese is melted and the edges are bubbly.
Video
Nutrition
Calories: 405kcal | Carbohydrates: 5g | Protein: 14g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 94mg | Sodium: 737mg | Potassium: 199mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 964IU | Vitamin C: 8mg | Calcium: 282mg | Iron: 0.4mg