Ingredients:

  • 8 ounces (227g) cream cheese, softened
  • 1 cup (113g) shredded cheddar cheese
  • ½ cup (113g) mayonnaise
  • ½ cup (113g) sour cream
  • ¼ cup (60ml) milk
  • 2-3 fresh jalapeños, seeded and finely diced
  • 1 tablespoon (15ml) pickled jalapeño juice
  • 4 slices bacon, cooked until crispy and crumbled
  • 2 tablespoons (30ml) chopped fresh chives
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) smoked paprika
  • Salt and freshly ground black pepper to taste
  • ½ cup (57g) shredded cheddar cheese (for topping)
  • ¼ cup (28g) Panko breadcrumbs (optional)
  • 1 tablespoon (15ml) melted butter (optional, if using Panko)

Instructions:

  1. Cook and crumble the bacon. Dice the jalapeños. Preheat oven to 375°F (190°C).
  2. In a large bowl, beat the softened cream cheese until smooth.
  3. Add the cheddar cheese, mayonnaise, sour cream, milk, garlic powder, and smoked paprika to the cream cheese. Mix well until combined.
  4. Stir in the diced jalapeños, jalapeño juice, and most of the crumbled bacon and chives (reserve some for topping). Season with salt and pepper to taste.
  5. Pour the mixture into a baking dish. Top with remaining cheddar cheese.
  6. In a small bowl, toss the Panko breadcrumbs with the melted butter (if using). Sprinkle over the cheese.
  7. Bake for 20-25 minutes, or until the dip is bubbly and the cheese is melted and golden brown.
  8. Let cool slightly before serving. Garnish with the reserved crumbled bacon and chives. Serve this amazing jalapeno popper dip recipe with your favorite dippers.