Fire up game day with jalapeño popper dip
Bacon jalapeño popper dip is the perfect appetizer anytime and is the ultimate tailgating feast. It’s creamy and cheesy, and full of bacon and jalapeño peppers. Jalapeño dip is easy to put together, can be made ahead of time and will likely be the first appetizer to disappear.
What is a jalapeño popper anyway?
You’ve probably heard about jalapeño poppers but may not know what they are. Sometimes called jalapeño bites, jalapeño poppers are an appetizer made with hollowed out jalapeño peppers that are stuffed with a savory filling.
Some recipes call for breading the stuffed peppers and deep frying them. Other recipes call for wrapping the stuffed pepper with bacon and baking them until the bacon is crispy delicious. Still other recipes have the stuffed pepper wrapped in some type of pastry and baked to perfection.
Whatever approach one uses, the result is a tasty morsel with an awesome blend of flavors.
Enter bacon jalapeño popper dip
Bacon jalapeño popper dip has the same delicious blend of flavors as its cousin – the jalapeño popper. However, it’s so much easier to put together and always receives rave reviews.
I serve this dip with Ritz Crackers and tortilla chips. To say that it was amazing is an understatement. The flavors perfectly complimented one another, and every bite was tasty.
Chula King is the blogger behind Pudgefactor.com.
Bacon jalapeño popper dip Servings: 8
8-ounces cream cheese, room temperature 1 ⁄4 cup sour cream 3⁄4 cup diced, jalapeño peppers, seeds and membranes removed (about 6 jalapeño peppers) 1 1⁄4 cups (5-ounces) shredded extra sharp Cheddar cheese, divided 1⁄2 cup sweet corn kernels 7 slices bacon, fried, drained and crumbled, divided
Preheat oven to 400°F.
Add cream cheese, sour cream, jalapeño peppers, 3⁄4 cup of shredded Cheddar cheese, corn and 5 slices of crumbled bacon to a medium bowl. Beat with electric mixer on low speed until well combined.
Transfer dip mixture to an oven proof dish; smooth out with spatula. Top with remaining 1⁄2 cup of cheese and 2 slices of crumbled bacon. Bake in preheated 400°F oven for 15 minutes or until cheese is melted and dip is bubbly. Remove from oven; let cool for 10 minutes before serving with crackers and/or tortilla chips.
Chula’s tips:
● I used reduced fat cream cheese in this recipe. You could also use full fat cream cheese. ● I used low fat sour cream in this recipe, but full fat sour cream will work as well. ● I don’t like a lot of heat in my dip. Therefore, I removed all of the seeds and membranes from the jalapeño peppers. If you like more heat, adjust the amount of seeds and membranes that you remove. ● Rather than using fresh jalapeño peppers, you could use jarred jalapeño peppers. In this case, reduce the amount used to ⁄2 cup.
1 ● I used frozen corn kernels, but you could also use canned corn that is well drained.