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Hot Jalapeno Popper Dip

A creamy, spicy dip featuring jalapenos, crispy bacon, and sweet pepper jelly, perfect for gatherings and comfort food lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 14 oz cream cheese, softened (room temperature) Garlic herb variety recommended for extra flavor.
  • 1/4 cup mayonnaise
  • 3/4 cup sour cream Greek yogurt can be used as a lighter alternative.
  • 5 cloves garlic, freshly minced
  • 6 jalapenos, deseeded and finely diced Adjust spice level as desired.
  • 1.5 cups shredded cheese (cheddar and Monterey Jack recommended) Feel free to experiment with different cheeses.
Flavor Enhancers
  • 6 slices bacon, cooked until crispy and crumbled into bits
  • 1/2 teaspoon smoked paprika
  • to taste pepper jelly, for topping

Method
 

Cooking the Bacon
  1. Cook the bacon in a skillet over medium-high heat until crispy, about 7-10 minutes. Transfer to a paper towel-lined plate to cool, then crumble into small bits.
Preparation
  1. While the bacon cools, mince the garlic and prepare the jalapenos by deseeding and dicing them. Preheat your oven to 350°F (175°C).
Mixing
  1. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream until smooth and creamy.
  2. Gently fold in the minced garlic, diced jalapenos, crumbled bacon, and smoked paprika until evenly distributed.
Baking
  1. Spoon the mixture into a baking dish and spread it out evenly. Sprinkle the cheese on top.
  2. Place in the preheated oven and bake for 28-30 minutes or until bubbly and golden.
Serving
  1. Once out of the oven, allow it to cool for a few minutes, then top with pepper jelly and serve hot with tortilla chips or crackers.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Optionally, prepare the dip in advance and bake just before serving. Can be frozen for up to 3 months before baking.