Baked Jalapeno Popper Dip
This Jalapeño Popper Dip has been a hit at every party it's been brought to, thanks to the bright flavor of FRESH jalapeños and lime juice. And it's easy to adjust the spice level for a milder dip.
Ingredients
- 4 slices cooked bacon in oven cut into 1/4-inch pieces
- 1 package cream cheese 8 ounces
- 1 large jalapeño pepper seeded and minced (add some seeds to dip if you like it spicy)
- 4 ounces sharp cheddar cheese shredded
- 1 cup sour cream
- Juice of 1/2 lime
- 1 slice bread torn in large pieces
- 2 teaspoons olive oil
- Tortilla chips or crackers for serving
Instructions
- Add bacon, cream cheese, jalapeño, cheddar cheese, sour cream and lime juice to medium bowl; stir until well combined. Transfer to medium baking dish.
- Preheat oven to 350 degrees F. In food processor, pulse bread until it becomes small to medium breadcrumbs. In small skillet, heat oil over medium-high heat. Add breadcrumbs; cook 4 to 5 minutes or until golden brown, stirring frequently.
- Sprinkle breadcrumbs over dip; transfer to oven and bake 15 to 20 minutes or until edges are bubbly. Serve warm with chips or crackers.
Notes
- Assemble the dip a day in advance and store it covered in the refrigerator until ready to bake.
- Wear rubber gloves when handling the jalapeño pepper, and do not touch your eyes or face!
- If you don’t have time to make the homemade breadcrumbs, substitute 1/3 cup panko breadcrumbs.
Serving: 0.25cup, Calories: 223kcal, Carbohydrates: 4g, Protein: 6g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 54mg, Sodium: 224mg, Potassium: 89mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 566IU, Vitamin C: 0.3mg, Calcium: 129mg, Iron: 0.2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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