This jalapeno popper dip is a great party appetizer that’s great for game nights, football parties, or any events. It’s rich, creamy, cheesy, and mildly spicy and is baked until warm, gooey, and bubbly. It’s guaranteed crowd pleaser that will disappear quickly!
Prep jalapenos, green onion, and bacon. Cut fresh jalapenos lengthwise into half. Using a small spoon scoop off the seeds and membrane inside, and discard it. Dice jalapenos.
**PLEASE NOTE** Touching jalapenos without gloves can cause a burning sensation if you have sensitive skin. The oil from jalapenos or any hot peppers will remain on your skin for a long time and it can HURT if it comes in contact with your face or eyes.Always wear rubber gloves before handling jalapenos or any other hot peppers.I did not wear gloves, but I made sure I washed my hands thoroughly after I had dealt with the hot peppers. I made sure I did not touch my eyes or face for the whole day.
Finely slice green onion.
Chop bacon slices into small cubes, fry in a pan until crispy and browned. Remove from pan, set aside. Alternatively, you can cook bacon slices in a skillet until browned on both sides. Remove from pan, give it a couple of minutes to cool then crumble.
In a bowl add softened cream cheese, sour cream, mayonnaise, and garlic powder. Mix until combined.
Fold in diced jalapenos, sliced green onion, crispy bacon, grated parmesan, and sharp cheddar cheese (reserve some cheese to be added for topping).
Spread into a baking dish or casserole dish. Spread evenly.
Sprinkle all the remaining cheese and a few bacon bits along with green onion.
Bake in preheated oven at 350F for 20-25 minutes or until bubbly.
Serve warm with crackers, pita chips, crostini, celery sticks, tortilla chips, bread, or veggie sticks.
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Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.