How to Make Jalapeño Popper Dip | Easy & Delicious!

Preheat your oven to 350°F (175°C).

Separate bacon and place it on a baking sheet. Cook the bacon in the oven for about 15 minutes until crispy.

Remove the bacon from the oven and allow it to cool. Reserve about 1 tablespoon of the bacon grease.

Dice fresh jalapeños and place them in a bowl.

Grate 2/3 cup each of kobe jack cheese and mozzarella cheese, reserving the remainder for topping later.

In a mixing bowl, combine 2 sticks of room temperature cream cheese and 1 cup of sour cream using a mixer or a spatula until smooth.

Add the grated kobe jack cheese, mozzarella cheese, chopped bacon, reserved bacon grease, diced jalapeños, and corn to the cream cheese mixture. Mix until well combined.

Season the mixture with paprika, onion powder, dried chives, and black pepper. Adjust seasoning to taste.

Transfer the dip mixture to an oven-safe dish, smoothing it out evenly.

Top the dip with the remaining kobe jack and mozzarella cheese, and the rest of the chopped bacon.

Bake in the preheated oven for 30 to 35 minutes until bubbly and golden on top.

Remove from the oven and garnish with fresh parsley before serving.

Serve warm with crackers or chips.

Equipment Needed

Spice Level: