Bacon Jalapeno Dip

"My friend Cheryl brought this easy, fun dip to a party with slices of baguette bread. It was so delicious and smelled wonderful; everyone was asking for the recipe. There are other recipes similar to this, sometimes called "Jalapeno Popper Dip", but I've never found one that turns out quite as well as this. Most don't include the garlic, which really makes the dish. Enjoy!"
 
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Ready In:
30mins
Ingredients:
9
Serves:
6
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ingredients

  • 272.15 g cream cheese, softened (two boxes, Light works great but don't use Fat Free)
  • 141.95 ml mayonnaise (Light also works here, but DO NOT use Miracle Whip!)
  • 141.95 ml parmesan cheese, shredded
  • 1 garlic cloves, finely minced
  • 68.03 g fire-roasted green chilies (1 can)
  • 34.01-68.03 g pickled jalapeno peppers, drained (2oz is mild, 4oz is very spicy. Canned is best, but you can use fresh jalapenos, seeded and finely d)
  • 136.07 g bacon, cooked and crumbled, reserve 3 Tablespoons for topping (don't use fake bacon bits, but real bacon pieces are okay)
  • 2 green onions, finely sliced (optional)
  • 1 sourdough baguettes, sliced (also great with crackers or veggies)
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directions

  • Preheat oven to 350.
  • Reserve 3 Tbs of bacon and sprinkle on top of dip before baking.
  • Combine cream cheese, mayo, parmesan, and garlic and stir until smooth.
  • Stir in jalapenos, green chilies and bacon.
  • Spread dip into a 9″ pie plate or a small baking dish.
  • Sprinkle with remaining bacon and sliced green onions (optional).
  • Bake for 20-25 minutes or until dip is bubbly and golden brown at the edges.

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Reviews

  1. OMG!!! This is like heaven in your mouth. Faux Chef Lael, brought this dish to our friends house for a "appetizer" prior to Thanksgiving Dinner. Can I just say that I had to force my self to stop eatting it or I wouldn't have any room for the traditional Thanksgiving fare. The cream cheese is a great match to the chile and jalepeno just as it is with a "Popper". Now piece de la resistance.....BACON! I know they say bacon goes good with everything...but this is beyond description. The salty, crunchy bacon sends your taste buds into a wirhlwind of flavor. Bacon is the ultimate tie in for everything. This dish was so good that I had to steal it from the house and bring it to work for my co-workers to try. Every single one of them has said its amazing. So, in conclussion use this wonderfully free recipe to take to your next get together wether it be for Christmas, Super Bowl or the spring party. Jus be sure to follow that recipe and use the jalepeno's to add the kick.
     
  2. Made for Spring PAC 2013 and what a great pick! I did cut the recipe in half used fresh jalapenos and followed the instructions. Definately going to be made again especially at holidays and football games! Thank you for posting.
     
  3. I made this for Thanksgiving. It was the BIGGEST hit. It was gone in 5 minutes. It is like Heaven in your mouth just like the other comments say. If you omit the green onions, it has a stronger bacon jalapeno taste. I used 2 oz. of canned diced jalapenos, and used 12 oz. of applewood smoked bacon.<br/>My family now requests for me to bring it on EVERY family gathering. I don't mind. :) GREAT RECIPE!!!
     
  4. This is a recipe I make on a regular basis. Its SO INSANELY GOOD and a very popular dish to bring to potlucks and family gatherings. If you eat it with celery sticks it's Keto friendly. :)
     
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RECIPE SUBMITTED BY

I'm an artist and I work from home, so I love to have the smell of something delicious cooking in the background while I'm working. Cooking is the way that I show love to my family and friends -- I get that from my Southern grandma, who always made amazing meals for our large extended family. Since I learned to cook from her, I always end up making meals that could feed a small army. Down home, old fashioned, comfort foods that make lots of leftovers are my specialty. I love to eat any kind of ethnic food but I'm just learning to cook from different cultures. My favorite place in the world is New Orleans, so I love to make Cajun and Creole food. I call myself the Faux Chef because I don't have the talent to be a chef but I try really hard. My problem is, I never measure anything (thanks, Grandma!) which makes me TERRIBLE at baking.
 
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