The Easy Jalapeño Popper Dip No One Can Resist

Every other year or so, my family hosts a few friends for a small, mostly food-focused Super Bowl party. This isn’t the party to attend if you’re extremely interested in the game—it’s more of a commercials-and-snacks type of affair.

There are always a couple of diehards, including my husband, sitting really close to the TV and actually trying to watch the action. For the rest of us, though, the night isn’t about which sports team will prevail but which game day dish will reign supreme. I’m usually torn between the chips and dip and the jalapeño poppers, so I decided to put them together to make one appetizer to rule them all.

To create a winning jalapeño popper dip, I brought together all of the elements of a great jalapeño popper—bacon, cheese, and, of course, jalapeños. In this case, I decided to go with pickled jalapeños because they boast the biggest, boldest flavors for this application. (By contrast, fresh jalapeños have a more muted flavor when combined with all of the creamy elements of a dip.)

To dip-ify the dish, I added sour cream and a bit of mayo to softened cream cheese and shredded cheddar, and I topped it all with a layer of buttery, bacon-y panko breadcrumbs for texture and visual appeal.

Tips for Making Jalapeño Popper Dip

• You can adjust the amount of jalapeños based on your preference. For extra heat, drizzle the finished dip with a teaspoon of chili crisp.

• The dip can be prepared up to 2 days in advance without the topping and stored in the fridge. When you’re ready to serve it, add the topping and bake.

• You can swap the cheddar for another melty cheese like Monterey Jack, Colby Jack, or mozzarella.

How To Make My Jalapeño Popper Dip

To make six to eight servings, you’ll need:

• 1 pound bacon

• 8 ounces cream cheese, softened to room temperature

• 1/2 cup sour cream

• 1/4 cup mayonnaise

• 1 cup shredded cheddar cheese

• 3/4 cup sliced pickled jalapeños (about 3 ounces), chopped fine, plus 1 tablespoon brine (or more chopped peppers to taste)

• 1/2 teaspoon kosher salt

• Nonstick cooking spray

• 1/2 cup panko bread crumbs

• 3 tablespoons unsalted butter, melted and cooled

• 2 green onions, trimmed and sliced, optional

• Chips or crackers for serving

Cook the bacon in the oven until crispy. Transfer the cooked bacon to a paper towel-lined plate and let drain and cool. Chop or crumble the bacon into small pieces. Lower the oven temperature to 350°F.

In a medium bowl, thoroughly combine the softened cream cheese, sour cream, mayonnaise, and shredded cheddar cheese. Stir in the chopped jalapeños, brine, salt, and half of the chopped bacon. Spray a 2-quart baking dish with nonstick cooking spray and transfer the dip mixture to the greased dish.

In a small bowl, stir together the panko, melted butter, and remaining chopped bacon. Sprinkle the topping evenly over the dip. Bake until the mixture is heated through and bubbling, about 20 minutes. Garnish with sliced green onions, if using. Serve warm with chips or crackers.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

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