Jalapeño Popper Dip
This Jalapeño Popper Dip is loaded with bacon, topped with crushed Ritz crackers then baked in the oven until ooey gooey delicious!
Cost: £1.50 / $2
- 12.3oz / 350g Cream Cheese, at room temp
- 1/2lb / 250g Bacon
- 1 1/2 cups / 150g Cheddar Cheese, grated
- 3/4 cup / 75g Mozzarella, shredded
- 1 cup / 100g Jarred Jalapeño Slices, finely diced (see notes)
- 1/2 cup / 120g Mayonnaise
- 1/2 cup / 120g Sour Cream
- 2 Spring Onions, finely diced
- 3.5oz / 100g Ritz Crackers, or as needed
- 1/2 tsp EACH: Cumin, Garlic Powder, Black Pepper (optional)
In a pan over low-medium heat add your bacon and fry until the fat is fully rendered and the bacon is crispy. Remove from pan and dice on a chopping board, leaving the fat in the pan.
In a large bowl add your cream cheese, bacon, sour cream, mayo, spring onion, jalapeños, cheddar, mozzarella and optional seasoning. Give it a good stir until everything's evenly blended, then place in a suitably sized baking dish.
Crush your Ritz crackers into the pan of bacon fat, then give them a good stir. Evenly spread over the dip.
Bake in the oven at 356F/180C for around 20mins, or until golden brown and gooey right through the middle.
Serve with finger food and enjoy! Just be careful, it'll be scorching hot straight out the oven.
a) Jarred Jalapeños - Canned/jarred jalapeños are great because they're already soft and also slightly less hot than fresh jalapeños. The 1 cup is measured of drained jalapeño slices, and diced after. Not 1 cup of finely diced jalapeños. This will give you a definite kick of spice. You can reduce to 3/4 cup if you wish.
b) Fresh Jalapeños - You can use fresh jalapeños, I recommend 4-6 (seeds removed for less heat). Best to roast them, peel off the char, then finely dice. You can throw them straight in without cooking, just make sure they're really finely diced (they will be spicier here).
c) Seasoning - These are optional, but recommended. Still tastes great without, they just give the dip a little somethin' somethin'.
d) Ritz - I usually crush them with my hands, just because I like the chunky bits. You can however pound with a rolling pin in a zip lock bag or pulse in a food processor for a finer crumb. You can also use Panko breadcrumbs, just mix them in the bacon fat or in a little butter.
e) Make Ahead - I don't recommend fully cooking then reheating, doesn't come out quite the same. You can prep ahead of time though, cover and store in the fridge. Just bring to room temp before baking. I also recommend saving bacon fat and mixing through the crumbs just before putting in the oven, or they'll go soggy in the fridge. Alternatively can use 1 tbsp butter.
f) Calories - whole dip shared between 6 people with no side.
Calories: 762kcal | Carbohydrates: 15.58g | Protein: 20.01g | Fat: 69.41g | Saturated Fat: 23.813g | Polyunsaturated Fat: 11.9g | Monounsaturated Fat: 13.485g | Trans Fat: 0.545g | Cholesterol: 121mg | Sodium: 907mg | Potassium: 408mg | Fiber: 0.9g | Sugar: 5.15g | Vitamin A: 1492IU | Vitamin C: 18.9mg | Calcium: 369mg | Iron: 1.46mg