Baked Jalapeño Popper Dip

Method

1. 1

   Adjust oven rack 6 inches from broiler element and heat broiler on high for at least 5 minutes. On a rimmed baking sheet, add jalapeños. Broil until lightly blistered, 2 to 5 minutes. Turn jalapeños over. Add scallions to same baking sheet and broil until jalapeños and scallions are blistered and spotty brown, 1 to 2 minutes longer. Allow to cool slightly on baking sheet, about 3 minutes.

2. 2

   Meanwhile, preheat oven to 325°F (165°C). Remove and discard skins and seeds from jalapeños. Coarsely chop jalapeños and scallions; set aside.

3. 3

   In a 10-inch cast-iron skillet, cook bacon over medium heat, stirring often, until crisp, 5 to 7 minutes. Transfer bacon to a paper towel–lined plate; set aside. Discard remaining bacon fat and wipe skillet clean.

4. 4

   In now-empty skillet, whisk together cream cheese, sour cream, green chiles, garlic powder, onion powder, broiled jalapeños and scallions, and 1/4 cup bacon until well-combined. Fold in pepper Jack and Parmesan cheese. Season with salt to taste (you may not need it as this dip includes many salty ingredients).

5. 5

   Bake until dip is heated through, about 20 minutes.

6. 6

   Sprinkle with remaining bacon, sliced fresh jalapeño, and chopped fresh scallions. Serve hot with tortilla chips.

Nutrition

calories

302 kcal

fatContent

25 g

fiberContent

1 g

sugarContent

3 g

sodiumContent

553 mg

proteinContent

13 g

cholesterolContent

70 mg

carbohydrateContent

7 g

saturatedFatContent

13 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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