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KW’s Jalapeno Popper Dip

Jalapeno Popper Dip


Original recipe makes 12 servings Change Servings

7 slices bacon, diced

2 (8 ounce) packages cream cheese, softened

1 cup mayonnaise

1 cup shredded Cheddar cheese

1/2 cup shredded mozzarella cheese

1/4 cup chopped green onion

5 fresh jalapeno peppers, seeded and chopped


1 cup crushed buttery round crackers (Ritz)

1/2 cup grated Parmesan cheese

1/4 cup butter, melted


Preheat oven to 350 degrees F (175 degrees C).

Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain. Put bacon in a plastic zip lock bag and crumble.

Stir crumbled bacon, cream cheese, mayonnaise, Cheddar cheese, mozzarella cheese, green onion, and jalapeno peppers together in a bowl; spread into a 9-inch round baking dish.

Mix crackers, Parmesan cheese, and butter together in a bowl; spread over the top of the cream cheese mixture.
Bake in preheated oven until bubbly, 20 to 30 minutes.