Jalapeño Popper Dip

I am totally a dip person, and if I could choose just one dip for to eat for the rest of my life, it would be this one. It’s that good.

I first discovered several recipes for jalapeño popper dip while perusing Pinterest several years ago and got inspired to make my own. Over the years it has changed a little (only for the better), but it has become a game day favorite. I remember making this for the first time for a Super Bowl get together and it was demolished within minutes with rave reviews. My only regret was not doubling the recipe and making two skillets worth!

Now I have to be honest with you, when I said “game day” above, the actual game means nothing to me. If the game sparks joy for you, I will completely respect it, but to me, it’s all about the food baby! In fact, if you are too busy watching the game to even eat, it would bring me joy to take you a plate of this dip! What about you? Are you team food or team game? I don’t think I have ever met someone who is in the middle!

Our Super Bowl celebrations may look a little different this year, but I don’t see any reason why you couldn’t still make this dip! Trust me, you don’t need a lot of people to eat it, and you may actually be glad there aren’t a lot of people to help 😉

Ingredients:

4 fresh jalapeño peppers
2 – 4 oz cans of mild diced green chiles
2 – 8 oz blocks of cream cheese (regular or low fat)
1/4 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
3 Tablespoons crumbled bacon (real bacon bits are a nice shortcut or cook 3 slices of bacon until crisp, crumble and set aside)
4 Tablespoons salted butter
3/4 cup gluten free panko bread crumbs (see notes for substitutions)

Directions:

Preheat the oven to 375 degrees Fahrenheit.
Cut off the stems from the 4 fresh jalapeños, slice them lengthwise, scrape out the seeds and ribs using a spoon (I find a grapefruit spoon works great, but any will do), and dice the jalepenos into small pieces. I start by cutting the halves into thin lengthwise strips and then stacking them and cutting into small pieces horizontally.
In a cast iron or other oven-safe skillet, sauté the jalapeños in 2 teaspoons of oil over medium heat for 4-5 minutes then add the 2 – 4oz cans of mild diced green chiles and stir until combined. Set aside.
In a medium sized microwave safe bowl, place the two blocks of cream cheese and microwave for 30 seconds or until soft enough to be stirred with a rubber spatula.
Into the cream cheese, stir 1/4 cup mayonnaise, 1 Cup sharp cheddar cheese, 1/2 cup parmesan cheese 1/2 teaspoon garlic powder, 3 Tablespoons bacon, and the pepper mixture. Stir until well combined and place back into the cast iron or oven safe skillet smoothing the top.
Microwave 4 Tablespoons butter 30 seconds or until melted. Combine the 3/4 cup gluten free bread crumbs with the butter.
Spread the bread crumb mixture evenly on top of the cream cheese mixture.
Place in the oven for 25-30 minutes until dip is bubbling and top is browned.

Notes: If you do not have or cannot find gluten free bread crumbs, you may substitute 3/4 cup crushed rice chex cereal. Just place cereal into a zip top bag and crush with your hands or the bottom of a measuring cup until it resembles breadcrumbs.

Recipe adapted from Deep South Dish

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