"Whether you're looking for the perfect snack for game day or an easy appetizer for your next party, this Mild Jalapeño Popper Dip is about to become your go-to recipe."
Jalapeño Popper Dip
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Recipe Intro From the-bottomlesspit
If you're planning your next game day party and looking for the perfect easy dish to bring, this is for you! This low maintenance and quick recipe comes together in less than an hour and yields an addicting result. Not to mention, this Jalapeño Popper Dip is filling without being too heavy, gluten-free, and mild in spice but loaded with flavor! Not everyone can handle spice, and I'm definitely in this category. So if you're like me and love the flavors of jalapeños but not the heat, this dish is perfect for you.
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- Recipe Card
Prep time: 15mins
Cook time: 35mins
Serves or Makes: 10
Recipe Card
ingredients
- 6 slices of bacon
- 4 jalapeños, sliced plus more for garnish
- 1 shallot, minced
- 1 (4 ounce) can green chilis
- 1 tablespoon fresh lime juice
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 8 ounces cream cheese, softened
- 1 cup Greek yogurt
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- Green onions (optional), for garnish
- Crostinis, crackers, and chips, for serving
Method
Step 1
Preheat the oven to 375°F. Lightly oil a 9-inch cast iron skillet.
Step 2
Roughly chop the bacon and cook it in a cast iron skillet over medium-high heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to cool.
Step 3
Reduce the heat to medium and add the diced jalapeños and minced shallot to the skillet. Cook in the bacon grease for 5 minutes. Add the green chilis and cook for an additional 3-5 minutes. Season with 1 teaspoon lime juice and black pepper, then stir in the minced garlic and cook for 2 more minutes. Remove from heat and let cool.
Step 4
In a large bowl, use an electric mixer to combine the softened cream cheese, Greek yogurt, and remaining lime juice until smooth.
Step 5
Fold in the jalapeño mixture using a spatula, then gradually add the shredded cheddar cheese. Dice the cooled bacon into crumbles, reserving 1 tablespoon for topping, and fold the rest into the dip.
Step 6
In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, melted butter, and garlic powder.
Step 7
Transfer the dip mixture to the same 9-inch skillet used for cooking the vegetables. Spread the breadcrumb mixture evenly over the top. Bake at 375°F for 20 minutes on the center rack. Then broil on high for 2 minutes until the topping is golden brown.
Step 8
Allow the dip to cool for 5-10 minutes before garnishing with sliced jalapeños, crumbled bacon, and green onions. Serve with toasted gluten-free crostinis or crackers.