Cheesy Smoked Jalapeno Popper Dip with Bacon
Ingredients
Dip Ingredients
-
4-6
pieces
fresh jalapenos or 4 oz well drained pickled jalapenos
-
8
oz
bacon, cooked and finely chopped
-
8
oz
cream cheese, softened
-
1
tsp
garlic powder
-
1
tsp
smoked paprika
-
2
cups
shredded cheddar cheese
-
¾
cup
shredded parmesan cheese
Crunchy Bread Crumb Topping
-
1
cup
organic bread crumbs or pork panko
-
4
tbsp
melted butter
-
¼
cup
shredded parmesan cheese
-
1
tbsp
chopped fresh parsley (optional)
Instructions
- Preheat the smoker to 250°F and smoke the jalapenos for about 30 minutes until soft, or use pickled jalapenos.
- Cook and finely chop the bacon.
- Once cooled, remove the seeds from the smoked jalapenos and finely chop them.
- Preheat the oven or grill to 375°F.
- Mix cream cheese, sour cream, garlic powder, and smoked paprika until fluffy.
- Add bacon, cheddar cheese, ¾ cup parmesan cheese, and jalapenos to the mixture and combine well.
- Butter an 8” cast iron skillet or an 8x8” baking dish.
- Mix bread crumbs, melted butter, ¼ cup parmesan, and parsley.
- Spread the bread crumb mixture over the dip mixture.
- Bake for 22-25 minutes until bubbly and golden brown on top.
- Serve with crackers, toast points, or pork rinds for a low-carb option.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
20g
Total carbohydrates
10g
Total protein
15g
Sodium
600mg
Cholesterol
50mg
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