Spicy Jalapeno Popper Dip
- prep time5 min
- total time 55 min
- serves 8 - 10
Spicy jalapeños, crispy bacon, cream cheese and a crunchy topping come together for a delicious, ultra-indulgent dip.
6 strips bacon
2 (250g) pkgs cream cheese, softened
1 cup mayonnaise
1 cup shredded Cheddar cheese
4 jalapenos, seeded and finely diced
3 green onions, minced
½ cup panko breadcrumbs
Sliced veggies or tortilla chips for serving
1. Preheat oven to 350ºF.
2. In a large skillet over medium heat, cook bacon, turning occasionally, until crispy, about 10 min. Remove bacon to a paper-towel lined plate and reserve 2 Tbsp bacon grease in a medium heat-safe bowl. Once bacon is cool, chop or crumble into pieces.
3. In a large bowl, mix cream cheese until smooth. Gradually mix in mayonnaise until fully combined. To cream cheese and mayonnaise, mix to combine cheddar, jalapenos, green onions and bacon pieces Spread cream cheese mixture evenly into a 9-inch round ovenproof dish.
4. Stir panko into reserved bacon grease and sprinkle over cream cheese mixture. Bake for 35 to 40 minutes, until bubbling at the sides. Serve warm with tortilla chips or veggies for dipping.
You can make this dip ahead of time (without the panko topping, and prior to baking) and store covered in the refrigerator for up to 2 days. Warm refrigerated bacon renderings in the microwave until liquefied and stir in panko. Sprinkle cream cheese mixture with panko mixture and bake, adding 5 minutes to the cooking time (40 to 45 minutes instead of 35 to 40 minutes).
Courtesy of Bessie McDonald-Gussack