Jalapeno Popper Dip
This jalapeno popper dip is an easy appetizer recipe. You can make it a day in advance and serve it with crackers or chips. Or, use it as a spread to make pinwheels, sandwiches, or wraps. It has all of the flavors of bacon-wrapped jalapeno wrappers but served up cold and creamy as a dip instead.
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Servings: 8 servings
Ingredients
- 1 (8-oz) package cream cheese, softened (see note)
- 1/2 cup sour cream
- 4 ounces Monterey jack cheese shredded
- 3 slices cooked and finely chopped bacon
- 1 (large) jalapeno pepper stem, ribs, and seeds removed, finely chopped (see note)
- 1 tablespoon chopped fresh cilantro
- Zest of 1 lime
- 1/2 teaspoon kosher salt
Instructions
- In a bowl, combine the cream cheese, sour cream and cheese. Add the chopped bacon, chopped jalapeno, cilantro, lime zest, and salt. Stir until well combined.
- Chill the dip for a few hours before serving so the flavors can develop. Let it stand a room temperature for 10 to 15 minutes before serving so it softens and is easier to spread. Serve with chips, crackers or small bread slices.
Notes
It's a lot easier to mix the dip by hand if the cream cheese is at room temperature. If I forget to leave mine out, I just cut cold cream cheese into cubes and mix it with the sour cream in the food processor.
You want approximately 1 1/2 to 2 ounces of jalapenos, so if yours are small you may need a few more.
Nutrition Estimate
Calories: 195kcal | Carbohydrates: 3g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 53mg | Sodium: 374mg | Potassium: 87mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 603IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 0.2mg
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