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Jalapeño Popper Dip

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 servings

Ingredients
  

  • 8 strips regular bacon
  • 2 cloves garlic chopped fine
  • 2 fresh jalapeño peppers chopped fine
  • 1 - 4 oz can minced chilies (optional)
  • 2 - 8 oz packages of cream cheese diced into about 8 squares each
  • 1/3 C mayonaise
  • 1/3 C sour cream
  • 2 tsp Worcestershire sauce
  • 1/2 tsp pepper
  • 8 oz shredded cheddar cheese
  • Tortilla chips or toasted crostini for serving

Instructions
 

  • Preheat oven to 375 degrees. Heat a 10 inch cast iron skillet over medium heat. Add the bacon and cook until crispy. Let cool on paper towel lined plate then chop into small pieces. Set aside 1/3 of the bacon for the top of the dip.
  • Remove all but a thin layer of bacon grease in the skillet. Return to medium heat and add the jalapeño and garlic. Sauté about 2 minutes to soften the jalapeño. Turn off heat and add the cream cheese, stirring it to get it to start melting. Add the mayonnaise, sour cream, Worcestershire sauce and black pepper. Stir or whisk until smooth. Add in 2/3 of the bacon (and canned green chilis if using). Smooth the top of the dip.
  • Top with shredded cheddar cheese and 1/3 of the chopped bacon. (Feel free to also top with a few slices of jalapeño).
  • Place in the oven and bake until the sides are bubbling and the cheese has melted on the top, about 15 minutes. Serve hot or warm with tortilla chips or crostini.
  • Enjoy!