Jalapeno Popper Cheese Dip (Printer-Friendly)
Creamy cheeses and jalapenos layered with crispy bacon for a warm, spicy, cheesy bite everyone loves.
# What You'll Need:
→ Dairy
01 -
8 ounces cream cheese, softened
02 -
4 ounces sour cream, full fat
03 -
120 grams (about 1 cup) sharp cheddar cheese, shredded
04 -
90 grams (about 3/4 cup) pepper jack cheese, shredded
→ Produce
05 -
60 grams (about 2 ounces) canned diced jalapeños, drained
06 -
45 grams (about 1 fresh jalapeño), finely diced, seeds optional
07 -
15 grams (about 1 tablespoon) green onions, thinly sliced
→ Meat
08 -
4 slices bacon, cooked and crumbled
→ Seasonings
09 -
1 teaspoon ranch dressing seasoning mix
# Steps to Follow:
01 -
Allow cream cheese to soften to room temperature. In a large bowl, whisk together cream cheese and sour cream until smooth and lump-free.
02 -
Gently fold in the diced canned jalapeños, fresh jalapeño pieces, most of the crumbled bacon (reserve some for topping), and ranch seasoning until evenly blended.
03 -
Stir in three-quarters of the shredded sharp cheddar and pepper jack cheeses. Reserve approximately one cup of the cheese mixture for topping later.
04 -
Transfer the dip mixture into a greased 9x11 inch baking dish, smoothing the top to the edges for even baking.
05 -
Sprinkle the reserved cheese evenly over the surface. Bake in a preheated 350°F oven for 30 to 35 minutes, until the cheese is golden brown and bubbling.
06 -
Remove from oven and top with remaining crumbled bacon and green onions. Serve warm with chips, crackers, bread, or fresh vegetables.
# Extra Suggestions:
01 -
Softening cream cheese fully prevents lumps and creates a silky texture.
02 -
Hand shredding cheese enhances melting quality compared to pre-shredded varieties.
03 -
Reserve some bacon and cheese for the topping to achieve an appealing golden crust and added texture.
04 -
Adjust spice levels by removing seeds from fresh jalapeños or using milder canned chilies.
05 -
For best results, reheat leftovers in the oven to maintain texture and melt.