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Bacon Jalapeño Popper Dip 

Bacon Jalapeño Popper Dip is the perfect appetizer for the busy holiday season and ultimate holiday feast. It’s creamy and cheesy, and full of bacon and jalapeño peppers. Bacon Jalapeno Popper Dip is easy to put together, can be made ahead of time and will likely be the first appetizer to disappear.

Bacon Jalapeño Popper Dip

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Bacon Jalapeño Popper Dip is the perfect appetizer for the busy holiday season and ultimate holiday feast. It's creamy and cheesy and full of bacon and jalapeño peppers. Bacon Jalapeno Popper Dip is easy to put together, can be made ahead of time and will likely be the first appetizer to disappear.

Course: Appetizer

Cuisine: American, Cinco de Mayo

Keyword: Bacon Jalapeño Popper Dip, Jalapeno Popper Dip

Servings: 8 servings

Calories: 230 kcal

Author: Chula King

Ingredients

• 8 ounces cream cheese, room temperature (See Tip 1)
• 1/4 cup sour cream (See Tip 2)
• 3/4 cup diced, jalapeño peppers, seeds and membranes removed (about 6 jalapeño peppers) (See Tips 3 and 4)
• 1 1/4 cups (5 ounces) shredded extra sharp Cheddar cheese, divided
• 1/2 cup sweet corn kernels (See Tip 5)
• 7 slices bacon, fried, drained and crumbled, divided

Instructions

1. Preheat oven to 400°F.
2. Add cream cheese, sour cream, jalapeño peppers, 3/4 cup of shredded Cheddar cheese, corn and 5 slices of crumbled bacon to a medium bowl. Beat with electric mixer on low speed until well combined.
3. Transfer dip mixture to an oven proof dish; smooth out with spatula. Top with remaining 1/2 cup of cheese and 2 slices of crumbled bacon.
4. Bake in preheated 400°F oven for 15 minutes or until cheese is melted and dip is bubbly.
5. Remove from oven; let cool for 10 minutes before serving with crackers and/or tortilla chips.
6. Yield: 8 Servings.

Chula's Expert Tips

1. I used reduced fat cream cheese.
2. I used low fat sour cream.
3. I don't like a lot of heat in my dip. Therefore, I removed all of the seeds and membranes from the jalapeño peppers. If you like more heat, adjust the amount of seeds and membranes that you remove.
4. Rather than using fresh jalapeño peppers, you could use jarred jalapeño peppers. In this case, reduce the amount used to 1/2 cup.
5. I used frozen corn kernels, but you could also use canned corn that is well drained.

Nutrition Facts

Bacon Jalapeño Popper Dip

Amount Per Serving

Calories 230Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g45%

Cholesterol 49mg16%

Sodium 376mg16%

Potassium 183mg5%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 10g20%

Vitamin A 480IU10%

Vitamin C 11mg13%

Calcium 179mg18%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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