American•indulgent

Bacon Jalapeno Popper Dip

Cheesy Bacon Jalapeno Popper Dip! Easy and delicious, make it with or without the bacon.

Ingredients

Quantities are shown as originally provided.

11-14 strips bacon cooked, cooled, and crumbled (divided (about 1 cup of bacon crumbles))
16 oz cream cheese -- softened
½ cup sour cream
½ cup mayo ((I used olive oil mayo to cut a few calories))
3-5 large jalapenos, cut, de-seeded, and finely chopped ((about one cup chopped jalapenos))
1 teaspoon garlic powder
¼ teaspoon pepper
¼ teaspoon salt
1 ½ cups mozzarella cheese
1 ½ cups Monterrey jack cheese
½ cup plain panko
¼ cup grated Parmesan cheese
2 Tablespoons salted butter (melted)
3 crumbled strips of bacon
1 teaspoon dried parsley

1
Cook 11-14 strips bacon. Allow to cool and set aside three strips for topping. Crumble remaining bacon (should be about 1 cup, though a little less or a little more is fine).
2
Preheat oven to 350F.
3
In a separate, large bowl, combine softened cream cheese, sour cream, and mayo, stir well.
4
Add jalapenos, crumbled bacon, garlic powder, salt, pepper, and stir. Stir in cheeses.
5
Spread evenly into a 10" cast iron skillet (an 8x8 or 9x9 baking pan could also be used) and set aside..
6
For the topping, toss together panko and melted butter in a separate bowl. Stir in parmesan cheese and dried parsley. Sprinkle evenly over the top of the dip.
7
Bake on 350F (177C) for 20-25 minutes, until topping is slightly browned and mixture is hot. Serve warm, top with additional fresh sliced jalapenos, if desired.