Baked Jalapeno Popper Dip
Courtesy of Zimmysnook
6-8
15 minutes
45 minutes
This Baked Jalapeño Popper Dip is creamy, smoky, and packed with bold flavors. Made with crispy bacon, three types of cheese, jalapeños, black beans, corn, and just the right amount of spice, it is a guaranteed crowd-pleaser.
Serve it warm with tortilla chips, fresh veggies, pretzels, or crackers for the ultimate game-day or party appetizer.
Ingredients
- 1 (13-oz) package bacon, 6–10 pieces depending on thickness (375 g)
- 1 (8-oz) block cream cheese, softened (226 g)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 jalapeños, seeds removed if desired, finely chopped (reserve 4 tbsp for topping)
- 1/2 cup frozen corn
- 1/2 cup black beans, rinsed and drained
- 3 garlic cloves, minced
- 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 1/2 cups shredded cheddar (reserve 6 tbsp for topping)
- 1 1/2 cups shredded smoked Gouda
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Provisions Stainless Steel Mini Au Gratin Set of 2
Provisions Stainless Steel 7QT Mixing Bowl
Directions
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Preheat the oven to 375°F
- Line a sheet pan with parchment paper and lay out the bacon strips.
- Bake for 30 minutes, flipping halfway, until crispy.
- Transfer to paper towels to blot excess grease.
- Once cooled, chop into small pieces, reserving 4 tablespoons for topping.
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In a large bowl, use a hand mixer to blend the cream cheese, mayonnaise, and sour cream until smooth.
- Stir in the jalapeños, bacon, corn, black beans, garlic, salt, and pepper.
- Fold in the cheddar and smoked Gouda until well combined
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Divide the mixture between two 6.5” x 5.5” Au Gratin dishes (or one oven proof 8-inch skillet for a single-dish presentation).
- Sprinkle each with 3 tbsp cheddar, 2 tbsp bacon, and 2 tbsp jalapeños.
- Place on a sheet pan (to catch any drips) and bake at 350°F for 15 to 20 minutes, or until bubbling and lightly browned.
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Serve warm with tortilla chips, fresh vegetables, pretzels, or crackers.
