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I cannot tell you how many times I have made a recipe that starts with the words “Jalapeno Popper”.
This one is my favorite though, besides actual Jalapeno Poppers. I’ve made a crock-pot version of this dip for potlucks & parties for years. It’s always a hit!
This skillet dip immediately fills your house with a yummy aroma. The first step is to fry up the bacon & blister the jalapenos. Those two flavors together are the best.
Many other jalapeno popper dips I’ve tried say to dice the jalapenos & toss them in towards the end of the cooking process. Or put them in a crock pot raw. They end up softened but not really cooked.
I find this doesn’t get the robust Jalapeno Popper flavor throughout the dip. I have gotten a lot of bites with zero jalapeno flavor, which is obviously not the point of a “Jalapeno Popper” Dip.
Blistering the jalapenos before chopping them up is the secret sauce that makes this popper dip unlike any other. Blistering them first draws out more spice & adds so much more depth to the jalapeno flavor.
To “blister” the peppers, cook them over medium-high heat, right in the pan with the bacon. Let each side get charred & bubble slightly, turning often to cook evenly.
Every – single – bite screams “Jalapeno Popper!!”
If you like jalapenos, I’m confident you’ll love this dip. I hope you enjoy it as much as I do!
What skillet will work?
You’ll need an oven proof skillet. I use the 10.25″ Lodge Cast Iron Skillet for this recipe. If you haven’t used cast iron before – don’t worry!
It’s a great buy (inexpensive) & easy to maintain. After cooking, rinse the skillet completely with hot water. Don’t use soap or any aggressive scrubbers. If food is stuck on, use coarse salt and a gentle scrubber to exfoliate away the stuck on bits. Heat on the stove top for 2-3 minutes to make sure all moisture has evaporated. Store with a paper towel in the skillet to protect from moisture.
To season the skillet: simply massage all over with a high heat oil (vegetable oil works well) & bake for an hour at 350. Bake upside down with a sheet on the rack below to catch any drips. Let cool in oven after turning off. Season the skillet every time you use it for the first dozen or so times. Once there is a good non-stick surface built up, you can season it whenever it looks like the non-stick glaze is starting to wear down.
If you try this recipe, I’d love to hear all about it! Please leave a comment below or tag me on Instagram or Facebook!
Jalapeno Popper Skillet Dip
Equipment
- Cast Iron Skillet (oven-proof skillet)
Ingredients
- 4 strips or half a package Thick Cut Bacon *see note
- 2 Jalapenos *see note
- 15.25 oz 3 cans Whole Kernel Sweet Corn
- 16 oz Cream Cheese regular or low-fat, room temperature
- 1 cup Shredded Sharp Cheddar
- 1/4 cup Shredded Parmesan Cheese
- 1/4 cup Half & Half
- 1/2 t Garlic Powder
- Salt & Black Pepper to taste
Topping
- 2 T Butter melted
- 1/3 cup Breadcrumbs
- 1/3 cup Shredded Parmesan
- 1 1/2 T Sliced Green Onion about 1 large or 2 small onions
Instructions
- Preheat oven to 400 F.
- Using your cast iron, or other ovenproof, skillet: cook the bacon over medium heat. Add the whole jalapenos to the skillet with the bacon. “Blister” all sides of the peppers – char them so they bubble slightly & turn to evenly char all sides. Remove from pan; let cool & drain on a paper-towel lined plate. Turn burner off. Drain bacon grease from pan.
- Add the corn, cream cheese, cheddar, 1/4 cup of Parmesan, half & half, garlic powder, salt, & pepper to the skillet. Start to mix together while bacon & jalapenos cool.
- Once cool enough to handle, rough chop the bacon & jalapenos into large diced pieces. (*Remove the seeds from the jalapeno if you prefer less spice.) Add bacon & jalapenos to the cheese mixture. Mix until it is well combined. Smooth dip into an even layer with a flat surface.
- Make the topping: melt butter in a small glass bowl. Add the breadcrumbs, cheese, & onions. Mix well with your fingers & then evenly spread over the dip.
- Bake for about 10 minutes, until topping has browned & cheese is bubbling. Serve with tortilla chips, peppers, celery, a spoon … whatever you prefer!
Notes
- I go for two large jalapenos & leave about half the seeds in because we love the heat. If you want a milder version, use less jalapeno & be sure to scrape the seeds out after they’ve been blistered. If our jalapeno has striations on the sides, it will be spicier than ones without.
- I used 4 strips of bacon for this, but feel free to use the whole package if you prefer.
- I use the 10.25″ Lodge Cast Iron Skillet for this recipe.
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Who doesn’t love a delicous jalepeno cheesy bacon pile of yummy?! This was a crowd pleaser and is my new go-to recipe for those bring-a-side parties. So tasty and easy!!! Thanks for the recipe!