Same great flavor as bacon-wrapped jalapeño poppers, minus the work!! Creamy, CHEESY, loaded with bacon, and topped with CRISPY jalapeños! Fast, EASY, perfect for parties!!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Dips & Condiments
Cuisine: American
Keyword: bacon jalapeno dip, creamy jalapeno dip, jalapeno cheese dip, jalapeno popper dip with bacon, super bowl dips
Servings: 9
Calories: 393kcal
Author: Averie Sunshine
Ingredients
8ouncesbrick-style cream cheesesoftened (I used light)
¾cupGreek yogurtI used 0% fat; sour cream may be substituted
¼cupmayonnaiseI used light
1teaspoonground cumin
1teaspoonsmoked paprikaregular paprika may be substituted
1teaspoonfreshly ground black pepperor to taste
1 ½cupsshredded Monterey Jack cheesePepper Jack may be substituted
1 ½cupsshredded cheddar cheese blend
one 4-ounce can diced jalapeñosdrained (I used hot)
about 12 pieces baconcooked and diced; reserve 3 to 4 tablespoons for topping (use one .3-ounce box precooked microwaveable bacon to save time; I used turkey bacon)
1jalapeño peppersliced into thin rounds; optional and to taste
crackerschips, bread, etc. for serving
Instructions
Preheat oven to 375F and spray a 9-inch round glass pie plate with cooking spray; set aside.
To a large bowl, add the cream cheese, Greek yogurt, mayo, cumin, smoked paprika, pepper, and stir to combine.
Add the cheeses, jalapeños, bacon (reserve about 3 to 4 tablespoons for garnishing), and stir to combine.
Turn mixture out into the prepared pie plate and smooth with a spatula. If you're making this ahead, stop now, cover with plasticwrap, and refrigerate for up to 24 hours.
Evenly sprinkle with French's Crispy Jalapeños, the reserved bacon, and optionally sprinkle with jalapeño rounds.
Bake for about 25 to 30 minutes or until edges are lightly bubbling and top is as lightly golden browned as desired.
Serve immediately with crackers, chips, etc. Dip is best warm and fresh.