Jalapeño popper dip
Everything you love about jalapeño poppers in a skillet: creamy cheddar and cream cheese, fresh jalapeños and bacon under a crisp, buttery panko top.
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 6
- Per serve
- 440 kcal
Ingredients
Method
Turn on the broiler with a rack about 6 inches below it. Cook the bacon in a 10-inch oven-safe skillet over medium heat, stirring, until crisp. Lift it out with a slotted spoon and pour off all but about 1 tbsp of the fat.
Add the diced jalapeños to the skillet and cook, stirring, until just softened. Meanwhile, mix the panko with the melted butter in a small bowl.
Turn the heat to low and add the cream cheese, sour cream and garlic powder. Stir until melted and smooth, then stir in two-thirds of the cheddar and most of the bacon until the cheese melts.
Take off the heat. Scatter over the rest of the cheddar, the buttery panko, the remaining bacon and the jalapeño slices.
Broil until the top is golden and the edges bubble, watching closely as panko burns fast. Use an oven mitt on the handle and serve hot with chips or crackers.
Tips
- Leave some seeds and membranes in the jalapeños if you want real heat; take them all out for a mild dip.
- Pull the cream cheese out of the fridge first, or unwrap it into a bowl and microwave for 15 seconds, so it melts smoothly.
- For gluten-free, swap the panko for crushed tortilla chips and serve with corn chips.
