This Mild Jalapeño Popper Dip is the perfect snack for game day or an easy party appetizer.
Jump to:
Why You'll Love These
Wondering why this Jalapeño Popper Dip is so great? It’s mild, with more cheese than jalapeño, perfect for those who don’t like too much heat. The dip builds rich flavors thanks to cooking in a cast iron skillet, which enhances taste through its "seasoning". The crunchy top, made from Parmesan, gluten-free breadcrumbs, and melted butter, adds a crispy texture and extra flavor to the creamy dip.
Ingredients
Here is everything you will need to make this delicious dip!
Ingredients for the Dip
- Bacon: Adds salt and seasons the skillet.
- Jalapeños: The main ingredient, providing flavor and heat.
- Shallot, minced: Adds depth with a flavor similar to garlic and onion.
- Green chilis, diced: Complement jalapeños with added flavor but little heat.
- Lime juice: Adds a tangy zing and enhances jalapeño flavor.
- Pepper: Enhances flavor and spice.
- Garlic, minced: Supports shallots and adds extra flavor.
- Cream cheese, softened: Creates a creamy base.
- Plain Greek yogurt: Adds to the dip’s creaminess.
- Cheddar cheese, shredded: Adds a warm, addictive flavor.
- Parmesan cheese, shredded: Complements cheddar without overpowering it.
Topping Ingredients:
- Gluten-free breadcrumbs: Adds a crunchy top. I use these here!
- Parmesan cheese, grated: Enhances the cheese flavor and helps the topping bind.
- Unsalted butter, melted: Adds flavor and richness.
- Garlic powder: Ties in with the garlic and shallots in the dip.
See recipe card below for a full list of ingredients and measurements!
Substituions & Variations
Looking to adjust this recipe? Here are some options!
- Chips: Use chips instead of breadcrumbs for a crunchy scoop!
- Spice Level: Adjust the heat by varying the amount of jalapeños to your taste.
- Sour Cream: Using Greek yogurt instead of sour cream provides a healthier option with a similar flavor and consistency, plus a tangy kick that deepens the dip.
This recipe hasn’t been tested with substitutions or variations not listed above, so using different ingredients may alter the results.
Instructions
To prepare the jalapeños, cut off the stem, slice them in half lengthwise, remove the seeds, and dice. Repeat with 4-6 jalapeños.
Mince shallot and cloves of garlic separately. Roughly chop bacon, to be cooked later. Set all aside.
First, preheat the oven to 375°F and lightly oil a 9" cast iron skillet. Heat the skillet over medium-high heat. Once hot cook chopped bacon until crispy, about 5-7 minutes. Set aside.
Second, reduce heat to medium and sauté jalapeños and minced shallot in the bacon grease for 5 minutes, stirring occasionally. Add green chilis and cook for another 3-5 minutes.
Third, season with lime juice and black pepper, then stir in garlic and sauté for 2 more minutes. Remove from heat and let cool. Set skillet aside!
Cooking the bacon first in the cast iron to season.
Remove the bacon, then add the jalapeños and shallots. Sauté them in the remaining grease.
Results after sautéing.
Next, add in the green chilis and continue sautéing for five minutes.
Finally, adding in the seasonings and garlic. Sauté for two minutes.
Fourth, in a large bowl, combine plain Greek yogurt, softened cream cheese, and the remaining lime juice.
Next, shred the cheddar cheese.
Then, fold the shredded cheddar and jalapeño mix into the bowl, adding the cheese in batches for even distribution. Mix in the bacon, then transfer the mixture to the same 9" cast iron skillet used earlier.
Folding in the sautéed jalapeños and vegetables into the cream cheese mixture.
Next, fold in the crumbled bacon with the grated cheese.
Transfer into the cast iron skillet!
After, in a small bowl, mix gluten-free breadcrumbs, shredded Parmesan cheese, melted butter, and garlic powder. Spread this mixture evenly over the dip, breaking up any clumps with a fork.
Finally, bake the dip at 375°F for 20 minutes, then broil on high for 2 minutes for a golden finish. Let cool for 5-10 minutes before serving. Garnish with sliced jalapeños, crumbled bacon, and green onions. Serve with toasted gluten-free crostinis or crackers and enjoy!
The breadcrumb topping before baking!
The perfect crust after baking.
How To Turn This Dip Into Chili
My favorite way to use leftover dip is to make white chicken chili. I use my recipe to build off of.
Start by discarding the breadcrumb topping. Add the dip to a pot or Dutch oven, then heat it over medium-high heat. Stir in 2-4 cups of chicken broth, based on the desired thickness. Add 1-2 cups of shredded rotisserie chicken, one 15-ounce can of corn, and 1-2 cups of white beans. Mix until the chili reaches your preferred consistency.
Top with freshly minced cilantro and crunchy tortilla shreds.
Serving Suggestions
This dip serves 10+ and can be doubled for larger groups. Serve with jalapeño slices, green onions, and bacon bits.
Top Tip
You must clean your skillet properly to continue functioning and improve its longevity.
Start while it's still hot. Rinse with hot water—avoid soap to preserve the seasoning. If food remains, scrub with Kosher salt and a paper towel. Dry thoroughly by heating on the stove or in the oven to avoid rusting! Once dry, wipe with an oiled paper towel to season. Store by hanging or placing paper towels between stacked skillets.
Storage
If storing, place the dip in an airtight container in the refrigerator for up to 5 days. To reheat, microwave in a covered bowl for one minute, stirring halfway through.
FAQ
You can adjust the spiciness by using more or fewer jalapeños. The recipe as is provides just a mild kick.
You don’t need a cast iron skillet, but it enhances the flavor. A regular pan won’t achieve the same result.
The Perfect Pairings
There are a few other dishes I would highly recommend pairing with this jalapeño popper dip.
Related
Here are some of my favorite related dishes you can incorporate with the Jalapeño Popper Dip:
- Slow Cooker Crab Dip Bites: The Best Appetizer
- The Best Gluten-Free Ham and Cheese Pinwheel Recipe
- Gluten-Free Pear and Walnut Tart
- Creamy Whipped Eggplant
Easy & Mild Jalapeño Popper Dip
Course: AppetizersDifficulty: Easy10+
Servings15
minutes35
minutesThis dip is a must try for your next party! It's mild in heat but loaded with flavor and so easy to make!
Ingredients
- Ingredients for the Dip
7 strips of bacon
5 large jalapeños, cleaned and diced plus more for topping if desired
1 shallot, minced
1 4oz can of green chilis, diced
1 tablespoon + 1 teaspoon lime juice
½ teaspoon pepper
3 cloves of garlic, minced
8oz. cream cheese, room temperature and softened
1 ½ cups plain Greek yogurt
2 cups of cheddar cheese, freshly shredded
¾ cup of parmesan cheese, freshly shredded
- Ingredients for the Topping
1 cup of gluten-free breadcrumbs
¾ cup parmesan cheese, grated
6 tablespoons of unsalted butter, melted
2 teaspoons garlic powder
Directions
- Preheat the oven to 375 degrees Fahrenheit and lightly oil a 9" cast iron skillet.
- Prepare the vegetables by dicing the jalapeños, then mincing the shallot and garlic. Set to the side.
- Roughly chop the bacon and add to a cast iron skillet. Cook over medium-high heat until thoroughly cooked, roughly 5-7 minutes.
- Transfer to a paper towel lined plate to cool. Reduce the heat to medium, then add the jalapeños and minced shallot.
- Cook down in the bacon grease for five minutes. Then, add the green chilis and continue to cook for three to five more minutes.
- Season with one teaspoon lime juice and pepper. Stir to combine, then add the garlic and sauté for two minutes. Finally, remove from heat and allow to cool.
- Combine the Greek yogurt, softened cream cheese, and remaining lime juice in a large bowl. Use an electric mixer to incorporate.
- Next use a spatula to first fold in the jalapeño mix, then the freshly shredded cheddar cheese. You can add half the cheese at a time to make it easier to evenly incorporate into the dip.
- Dice the bacon until it's crumbled. Reserve at least one tablespoon for topping before adding the rest to the bowl.
- Fold the bacon into the dip, then transfer the dip to the same 9" skillet used to sauté the vegetables.
- To make the topping, mix together the breadcrumbs, parmesan cheese, melted butter and garlic powder.
- Spread a thin, even layer over the top of the jalapeño dip.
- Then, bake at 375 degrees Fahrenheit for 20 minutes on the center rack. After the allotted time, broil on high for two minutes.
- Once golden and broiled, turn off the oven and remove the dip. Allow to cool for 5-10 minutes before garnishing with sliced jalapeños, crumbled bacon and green onions.
- Finally serve with toasted gluten-free crostinis or crackers and enjoy!
Recipe Video
Notes
- Store in an air-tight container for up to five days
Leave a Reply