Jalapeno Popper Cheese (Printer-Friendly)
Creamy cheese with jalapenos and bacon, baked to a golden, bubbly finish, perfect for sharing.
# What You’ll Need:
→ Dairy
01 -
8 oz cream cheese, softened
02 -
1/2 cup sour cream, full fat
03 -
1 cup sharp cheddar cheese, shredded
04 -
1/3 cup pepper jack cheese, shredded
→ Vegetables and Chilies
05 -
3 tbsp canned diced jalapenos or chilies, drained
06 -
1 fresh jalapeno, seeded and finely diced
07 -
2 tbsp green onions, thinly sliced
→ Meat
08 -
4 slices bacon, cooked and crumbled
→ Seasoning
09 -
1 tsp ranch dressing seasoning
# Steps to Make This:
01 -
Allow cream cheese to soften at room temperature. In a large bowl, combine cream cheese and sour cream. Whisk until smooth and creamy, ensuring no lumps remain.
02 -
Fold in the canned and fresh jalapenos, crumbled bacon reserving a small amount for garnish, and the ranch seasoning. Mix evenly with a spatula to distribute heat, crunch, and savory notes.
03 -
Stir in three quarters of the shredded sharp cheddar and pepper jack cheeses. Reserve the remaining cheese for topping to create a bubbly golden crust.
04 -
Transfer the mixture to a greased 9x11 inch baking dish, spreading evenly and smoothing the surface to the edges for uniform baking.
05 -
Evenly sprinkle the reserved cheese over the dip. Bake in a preheated oven at 350°F for 30 to 35 minutes until the cheese is bubbling and golden brown.
06 -
Remove from oven and top with the reserved bacon and sliced green onions for added texture and freshness. Serve immediately with chips, crackers, or fresh vegetables.
# Additional Notes:
01 -
Soften cream cheese fully to ensure a smooth, lump-free base.
02 -
Hand shred cheeses for optimal melt and flavor.
03 -
Reserve a portion of bacon and cheese for the topping to achieve a crispy golden finish.
04 -
Adjust spice level by removing seeds from fresh jalapenos or using milder canned chilies.
05 -
Store leftovers in an airtight container refrigerated up to 3 days; reheat in oven for best texture.