This is by far one of the best hits to take to a pot luck or party. We’ve been making this for over a decade and still get recipe requests after every get together. The recipe is also very versatile. you can make it in the oven or on the smoker. You can also omit the bacon to keep it vegetarian.
Bacon Jalapeno Popper Dip
Course: Appetizers, SidesIngredients
6 to 8 slices of bacon
2 – 8 oz packages of cream cheese, softened
1 cup Mayonnaise
1 cup of shredded cheddar or
mexican blend cheese1/2 cup shredded parmesan cheese, divided
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers
1/2 cup panko plain bread crumbs
Directions
- Preheat smoker to 225° (You’ll be cooking both the bacon and dip at this temperature)
- Place bacon directly on smoking grates and smoke at 225° until thoroughly cooked (about 90 minutes). Once cooled, dice and set aside.
- Mix the cream cheese, mayo, cheddar, 1/4 cup of parmesan, green chiles and jalapenos in a medium bowl until everything is well incorporated
- Spread mixture out evenly into a 8×8 or similar style baking dish
- Mix the remaining parmesan cheese with the panko bread crumbs in small bowl and spread over top of cream cheese mixture.
- Top bread crumb mixture with diced bacon.
- Place dip in smoker for about 1 hour (your looking for the bread crumbs to slightly brown and the bacon to really crisp up nicely)
- Enjoy!
Notes
- Serve with chips, crackers, or even baguette slices
- Settings and times for oven cooking:
Bacon – 400°F for 14-16 minutes
Dip – Bake, uncovered, at 350°F for 20-25 minutes