Creamy Jalapeno Popper Dip

Creamy Jalapeno Popper Dip

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  • Prep Time


  • Total Time


  • Servings



  • 4

    bacon strips, chopped

  • 1

    package (8 ounces) cream cheese, softened

  • 2

    cups (8 ounces) shredded cheddar cheese

  • ½

    cup sour cream

  • ¼

    cup 2% milk

  • 3

    jalapeno peppers, seeded and chopped

  • 1

    teaspoon white wine vinegar

  • cup panko (Japanese) bread crumbs

  • 2

    tablespoons butter

  • Tortilla chips


Preheat oven to 350°. In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. In a large bowl, mix cream cheese, cheddar cheese, sour cream, milk, jalapenos, vinegar, cooked bacon and reserved drippings. Transfer to a greased 8" x 8" baking dish. Sprinkle with bread crumbs; dot with butter. Bake 30-35 minutes or until bubbly and topping is golden brown. Serve with chips. Yield: 2 cups.


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