Dill Pickle Jalapeño Popper Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 2 jalapeños seeded and finely diced
- 3/4 cup dill pickles finely chopped and patted dry
- 1 cup shredded Monterey Jack divided
- 4 slices bacon cooked crisp and crumbled
- 1/2 cup panko bread crumbs
- 1 tablespoon butter melted
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F and grease a small baking dish.
- Beat the cream cheese and sour cream until smooth, about 1 minute.
- Fold in the jalapeños, pickles, 3/4 cup of the Monterey Jack, half the bacon and the garlic powder.
- Spread the mixture evenly into the dish.
- Toss the panko with the melted butter, then scatter it over the top along with the remaining cheese and bacon.
- Bake for 20 to 22 minutes, until the topping turns golden and the dip bubbles around the edge.
- Rest 5 minutes before serving.
- Serve warm with tortilla chips or celery sticks for the cooling crunch against the heat.
Good to Know
Wear gloves while dicing the jalapeños, or wash hands well right after; the oil lingers longer than expected.