Jalapeno Popper Dip Recipe
A homemade jalapeno popper dip makes the perfect appetizer for any party! This dip is loaded with a rich cream cheese base and made delicious with bacon bits and melted cheese. Serve with a variety of pretzels and veggies for the perfect combo.
Ingredients
- 10 oz chicken breast, cooked
- 8 oz bacon, cooked
- 6 jalapenos, finely diced
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 8 oz cream cheese, room temp
- 1 1/4 cup shredded cheddar cheese
- 1 1/4 cup Colby jack cheese, shredded
- 1 Tbsp Ranch dressing mix
- 1 tsp garlic powder
- ¼ tsp pepper
- ½ tsp salt
Instructions
- Shred the cooked chicken breast and chop the bacon into small bits.
- Chop the jalapenos into small pieces, removing the seeds.
- In a bowl, mix chicken, bacon, mayo, sour cream, cream cheese, cheeses, and seasoning. Reserve some bacon and cheese for the top.
- Add the dip to a casserole dish and top with shredded cheese and bacon bits.
- Bake at 375°F for 15-18 minutes or until the cheese is melted and bubbling.
Notes
- Make this dip in the crockpot instead of the oven. Add all of the ingredients to a slow cooker and cook on low for 3-4 hours, then set to “warm” when serving.
- Prep the dip in advance by adding it to a casserole dish and refrigerating it.
- Store leftovers in the fridge for 1-2 days. Reheat the dip in the oven until melted and bubbling.