This spicy jalapeno popper dip recipe is made with crispy bacon, cream cheese, cilantro and green onions with a crunchy panko bread crumb topping. It’s the perfect party dish that will be the hit at your next gathering!
This jalapeno popper dip with bacon bits is easy and quick to assemble. First, soften your cream cheese so it’s easily spreadable.
In a large mixing bowl, add the cream cheese, sour cream (if using), jalapenos, shredded cheeses, diced green onion, diced bacon and about half of the chopped cilantro. Stir well until combined.
To prepare the topping, mix together the panko bread crumbs and melted butter.
Now layer the jalapeño popper dip into an ovenproof dish (we used an oval Le Creuset stoneware dish). Top with the panko bread crumb and butter mixture.
Add additional sliced jalapeños and chopped cilantro. Sometimes we wait until after the baking to add the fresh jalapeños and cilantro topping, but be prepared for some extra heat! You can also add some extra grated cheese to the top at this point for some extra gooey goodness.
Bake at 375 for 20 minutes, or until bubbling and brown. You can also make this in your toaster oven for an easier preparation!
You can easily make this jalapeno popper dip in the Crock Pot, however I’d omit the panko topping if you decide to go this route since it won’t get crispy like it does in the oven.
To make this a pineapple jalapeno popper dip recipe, add a small can (about 1 cup) of diced & drained canned pineapple to the cream cheese mixture.
Watch my Jalapeno Popper Dip Video!
For more football party recipes, check out my Kansas City Chiefs Diablo Chicken Sandwich or my Philadelphia Eagles Philly Cheese Steak Sandwich!
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Jalapeno Popper Dip with Bacon and Panko Topping
Recipe by Jason Hill – CookingSessions.comIngredients
- 16 ounces cream cheese softened in microwave
- 1/2 cup sour cream optional
- 1 cup diced fresh jalapeños
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- 1 cup diced green onions
- 1 cup diced cooked bacon
- 1 small bunch of cilantro chopped
Topping
- 2 jalapeños sliced into rings
- 1 cup panko bread crumbs
- 1/4 cup butter melted
Instructions
- First, soften your cream cheese so it’s easily spreadable. In a large mixing bowl, add the cream cheese, sour cream (if using), jalapenos, shredded cheeses, diced green onion, diced bacon and about half of the chopped cilantro. Stir well until combined.
- Optional: To make this a pineapple jalapeño popper dip recipe, add a small can (about 1 cup) of diced & drained canned pineapple to the cream cheese mixture.
- Mix together the panko bread crumbs and melted butter.
- Layer the jalapeño popper dip into an ovenproof dish (we used an oval Le Creuset stoneware dish). Top with the panko bread crumb and butter mixture. Add additional sliced jalapeños and chopped cilantro.
- Sometimes we wait until after the baking to add the fresh jalapeños and cilantro topping, but be prepared for some extra heat! You can also add some extra grated cheese to the top for some extra gooey goodness.
- Bake at 375 for 20 minutes, or until bubbling and brown.
- You can easily make this jalapeno popper dip in the Crock Pot, however I’d omit the panko topping if you decide to go this route since it won’t get crispy like it does in the oven.
Oh MY, it looks great! Can’t wait to cook em this Sunday!
Thanks so much! Hope you enjoy the recipe!