DESCRIPTION
This dip has all the flavors of jalapeño popper appetizers, is WAY easier to make, and I guarantee you will be the hit of the party. It’s a cooking trifecta.
Ingredients
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- 1 (8 oz.) package cream cheese, softened
- 1 cup sour cream
- 1 and 1/2 cups shredded Mexican Blend cheese
- 1 and 1/2 cups shredded Pepper Jack cheese
- 3 fresh jalapeños, diced
- 1 (4 oz.) can green chilies, chopped
- 8 slices cooked bacon, chopped
- 1/4 cup chopped cilantro plus additional for garnish
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Preheat the oven to 350˚F.
- Mix the cream cheese and sour cream with an electric mixer until combined.
- Stir in 1 cup Mexican Blend cheese, 1 cup Pepper Jack cheese, jalapeños, green chilies, most of the bacon (reserve some for the top), cilantro, garlic powder, salt, and pepper.
- Transfer to baking dish (8” x 8” or 10” x 6”) or an 8” cast iron skillet. Top with remaining Mexican Blend cheese and Pepper Jack cheese. Sprinkle the reserved bacon over the top.
- Bake until the cheese is bubbly and golden brown, about 15 – 20 minutes.
- Sprinkle with cilantro and serve with your favorite chips or crackers.
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