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Jalapeno Popper Dip

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Jalapeno Popper Dip
2011-02-01 Appetizer
5 89

Chopped poblano and jalapeno peppers are combined with goat cheese, sour cream, cheddar, bacon and seasonings, topped with buttered crumbs and cilantro, then baked.

  • Servings: 4-6


½ lb Bacon, chopped
1 Large Onion, small dice
2 Large Poblano Chili Peppers, seeded and small dice
2 Large Jalapeno Peppers, seeded and finely minced
Salt & Pepper, to taste
16 oz Creamy Goat Cheese, at room temp.
1 cup Sour Cream
1 Tbsp Chili Powder
1 Tbsp Ground Cumin
1 Tbsp Ground Coriander
2 cups Cheddar Cheese, shredded
1 Lime, juice and zest
1 cup Panko Bread Crumbs
1 bunch Cilantro, finely minced
2 Tbsp Butter, melted
Tortilla Chips or Crackers, for serving


Preheat oven to 350. Spray a 8x8-inch baking dish with cooking spray; set aside. In sauté pan, cook bacon until browned and crispy, about 5 minutes. Remove all but 1 tablespoon fat (may be reserved for future cooking) and add the onion, poblano and jalapeno peppers. Season with salt and pepper. Cook on medium heat, stirring occasionally until caramelized, about 20 minutes. Transfer to large bowl. Add goat cheese, sour cream, chili powder, cumin, coriander, cheddar cheese, lime juice and zest and reserved bacon to bowl. Mix well to combine. Adjust seasoning with salt and pepper. Transfer to the prepared baking dish. In small bowl, combine bread crumbs, cilantro and butter. Scatter over top of mixture. Bake on middle rack until cheese is melted and topping is browned, about 15 minutes. Serve with chips or crackers.

Helpful Tips:

Don't feel like roasting, peeling, stuffing then frying jalapeno poppers? This is a quick and easy way to get the same flavors in a dip.