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Bacony jalapeno popper dip
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Bacony Jalapeño Popper Dip

Like heaven in a casserole dish
Course Appetizer
Keyword Jalapeno Pepper
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Calories 408kcal


  • 10 bacon slices cooked then diced
  • 6 jalapeño peppers diced
  • 16 ounces cream cheese 2 packages
  • 1 cup mayonnaise
  • 1/2 cup shredded Mexican cheese mix
  • 1/2 cup shredded mozzarella cheese
  • 1 small can chopped green chilies drained
  • 1 cup Panko bread crumbs
  • 1/2 cup Parmesan cheese


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, add the cream cheese, jalapeños, green chilies, bacon, Mexican cheese, mozzarella cheese, and mayonnaise. Mix until fully combined.
  • Spread the mix evenly into a 1 1/2 casserole dish.
  • Mix together the bread crumbs and Parmesan cheese, then evenly spread the topping across the dip.
  • Optional: Lightly spray the dip with a cooking spray ( to promote browning)
  • Bake the dip for 20 to 25 minutes, or until the topping is lightly browned.



Keep the jalapeño seeds in for extra spiciness. Or you can remove the seeds prior to dicing. Of course, you know what choice we'd make!


Calories: 408kcal | Carbohydrates: 8g | Protein: 9g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 610mg | Potassium: 131mg | Fiber: 1g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 11.3mg | Calcium: 153mg | Iron: 0.6mg