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A creamy, cheesy, and smoky baked dip featuring sharp cheddar, Parmesan, crispy bacon, and fresh jalapeños, perfect for parties and low-carb diets.

Ingredients

Scale
  • 8 slices cooked bacon, chopped into small pieces
  • 1 lb cream cheese, softened to room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup sharp cheddar cheese, freshly grated
  • 1/2 cup Parmesan cheese, grated
  • 3 medium jalapeño peppers, seeded and finely diced
  • 1 tsp garlic powder
  • 3 sliced green onions

Instructions

  1. Preheat oven to 375°F for cooking the bacon.
  2. Lay bacon slices on a wire rack over a sheet pan and bake 20–25 minutes until crispy.
  3. Let bacon cool slightly and chop into small pieces.
  4. Slice jalapeños in half, remove seeds if milder heat is desired, and finely dice.
  5. Soften cream cheese to room temperature or microwave on defrost for 20–30 seconds if needed.
  6. Reserve about half the cooked bacon, 1/4 cup Parmesan, 1/4 cup cheddar, some diced jalapeños, and one sliced green onion for the topping.
  7. In a large bowl, mix the remaining bacon, softened cream cheese, mayonnaise, sour cream, freshly grated cheddar, grated Parmesan, diced jalapeños, garlic powder, and the remaining sliced green onions until smooth and well blended.
  8. Spread the mixture evenly into a 1.5-quart oven-safe baking dish.
  9. Sprinkle the reserved bacon, reserved cheeses, reserved diced jalapeños, and sliced green onion evenly over the top.
  10. Set the oven to 350°F, place the baking dish on a sheet pan, and bake 20–25 minutes until the top is bubbly and lightly golden.

Notes

You can make the dip milder by removing jalapeño seeds and membranes or using fewer peppers., Store leftovers covered in the refrigerator for 3–4 days., Reheat in a 350°F oven for 10–15 minutes or microwave in short bursts., Dip can be frozen before or after baking for up to 8 weeks; thaw overnight before reheating., Vegetarian option: skip bacon and add smoked paprika or roasted red peppers., For a spicy kick, add jalapeño seeds or minced serrano pepper., Use light or reduced-fat dairy for a lower-fat version., Slow cooker option: cook on low 1–2 hours until melty, stirring before serving., Pre-shredded cheese is not recommended due to added starch affecting melt quality., Using pre-cooked bacon saves time.

Nutrition

Find it online: https://margorecipes.com/best-ever-jalapeno-popper-dip-best-party-dip/