Jalapeno Popper Dip
Jalapeno Popper Dip is my go-to gathering appetizer. Creamy cream cheese, seasoned diced jalapenos, and fine cheddar are covered with crispy Panko bread crumbs and baked until hot and gooey. The effect is the most unbelievable dip, nostalgic of the appetizer we all adore so much! This simple delicacy takes the delicate tastes of Jalapeno Poppers and turns them into a wholly precious scoopable bit. Fast, smooth, and utterly addictive, this is the classic party dip for any time of year and can be prepared up to 3 days ahead of time.
This comfortable Jalapeño Popper Dip is one of our preferences. It’s the ideal dip to make through the wintertime months because it’s a hot and soft dip. Every time I prepare this dip, I regularly come home with a transparent-empty dish. It is that ethic!
When it comes to Super dish appetizers and dips, our loyalty lies with this fine-cheesy, buttery, smoky recipe. It gets a thrill from the jalapeño, but not so much that you’ll be working for a cup of milk; even people who can’t totally handle the heat will love this.
For a smooth upgrade, spray with a crispy panko topping: Easily stir together panko bread crumbs, olive oil, and salt and sprinkle on the tip of the dip before baking. As long as you apply a sugar-free mayo, this preparation is keto-friendly. If it’s too warm external to fire up the oven. We adore serving this dip with tortilla pieces or cooked baguette slices.
INGREDIENTS
- 1 cup shredded Cheddar cheese
- 1 (8 ounce) packages cream cheese, softened
- 8 jalapeno peppers, or more to taste, seeded and chopped
- 5 slices bacon, diced
- ½ cup of sweet corn kernels
- ¼ cup of mayonnaise
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- Mix cheddar cheese, cream cheese, and mayo in a medium bowl.
- Add jalapeno peppers, bacon, and corn and transfer to a baking tray.
- Bake until bubbly. 15-20 minutes.
Enjoy
