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This roasts the jalapenos briefly before mixing them into the dip, which mellows their raw sharpness into a rounder, slightly smoky heat rather than a harsh bite that can overpower the creamy base. A crunchy panko breadcrumb topping, toasted separately in butter before baking, mimics the crispy fried coating found on classic jalapeno poppers without needing to deep fry anything.
Prep Time
20 min
Per serving
340kcal
Calories
11g
Protein
8g
Carbs
29
Cook Time
30 min
Servings
8 people
Difficulty
easy
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 190°C (375°F).
Halve and seed most of the jalapenos, reserving a few slices with seeds for extra heat, and roast on a baking sheet for 8 to 10 minutes, until softened, then dice.
In a bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth.
Stir in the diced roasted jalapenos, half the shredded cheddar, and the crumbled cooked bacon.
Spread the mixture into an oven-safe skillet or baking dish.
Top with the remaining shredded cheddar.
In a small pan, melt the butter and toss with the panko breadcrumbs until coated.
Sprinkle the buttered panko evenly over the dip.
Bake for 20 to 25 minutes, until bubbly and golden on top.
Serve hot with tortilla chips or sliced baguette.
Roast the Jalapenos First: This mellows their raw sharpness into a rounder, slightly smoky heat rather than a harsh bite that can overpower the creamy base. Toast the Panko Separately: Coating the breadcrumbs in butter before sprinkling them on top mimics the crispy coating of fried jalapeno poppers without any deep frying. Reserve a Few Seeded Jalapeno Slices: Adding these back in for anyone who wants extra heat lets you control the overall spice level of the shared dip.
Yes, remove all the seeds and white membrane from the jalapenos before roasting, and skip reserving any extra seeded slices, since that's where most of the heat comes from.
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