Jalapeño Popper Dip

Creamy, cheesy, and loaded with bacon and jalapeños, this Baked Jalapeño Popper Dip is the ultimate party appetizer. Finished with a buttery Ritz cracker topping, it’s guaranteed to disappear fast.

Serving Size: 8–10 servings

Prep Time: 15 minutes

Cook Time: 30–35 minutes

Ingredients:

• 2 (8 oz) packages cream cheese, softened

• 1 cup sour cream (or substitute Greek yogurt or mayonnaise — I like using ¾ cup sour cream + ¼ cup mayo)

• 6–8 slices bacon, cooked and crumbled

• 4–6 jalapeños, finely diced (seeds removed for less heat)

• 1 cup shredded cheddar cheese

• ½ cup shredded mozzarella cheese

• ¼ cup green onions, sliced

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and black pepper, to taste

Topping:

• ¼ cup butter, melted

• 1 cup Ritz crackers, crushed

• ½ cup shredded Parmesan cheese

Instructions:

1. Preheat oven to 350°F.

2. In a large bowl, use a hand mixer to cream together the softened cream cheese and sour cream until smooth.

3. Fold in the cooked bacon, diced jalapeños, cheddar cheese, mozzarella cheese, green onions, garlic powder, onion powder, salt, and pepper.

4. Spread the mixture evenly into an 8x8-inch baking dish.

5. In a separate bowl, combine the melted butter, crushed Ritz crackers, and Parmesan cheese.

6. Sprinkle the cracker mixture evenly over the dip.

7. Bake for 30 minutes, until hot and bubbly.

8. Turn off the oven and broil on HIGH for 3–5 minutes, just until the topping is golden brown.

9. Remove from the oven and let cool slightly before serving.

Serving Suggestions:

Serve warm with crackers, tortilla chips, pretzel chips, or sliced baguette.