Jalapeno Popper Dip

This dip is a crowd pleaser! It’s creamy, full of cheese and got a nice kick! You can make it vegetarian, just remove the bacon and you can make it gluten free by using gluten free Panko breadcrumbs.


  • 2 (8oz) pkg cream cheese, room temperature
  • 1 cup mayonnaise
  • 8 pieces of bacon, cooked and chopped
  • 6 jalapenos, de-seeded and minced
  • 2 garlic cloves, minced
  • 2 cups mexican blend cheese, shredded
  • ½ tsp cumin
  • 1 cup panko breadcrumbs
  • 1 cup parmesan cheese, grated
  • 4 tbsp unsalted butter, melted


  1. Preheat oven to 350 degrees. Grease a small baking dish. 
  2. In a large bowl, combine cream cheese, mayonnaise, bacon, jalapenos, garlic and Mexican cheese. Season with cumin and a little salt and pepper. Pour mixture into baking dish.
  3. In a small bowl, combine bread crumbs, parmesan cheese and melted butter. Sprinkle evenly over jalapeno cream cheese mixture. Bake for 25-30 minutes and top is golden brown. Serve with tortilla chips.  Makes 8 servings.

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