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!
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.
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Keyword appetizers, bacon, dips, jalapenos, Super Bowl