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Jalapeno Popper Skillet Dip

Creamy, comforting, indulgent, & spicy. This skillet dip is easy to make & is always a crowd favorite. Ready in 30 minutes, all in one pan.
5 from 1 vote
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Cook Time 30 minutes
Total Time 30 minutes
Course Appetizer, Shareable, Side Dish
Cuisine American
Servings 10 servings

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. 
Keyword 30 minutes, bacon, cast iron, corn, jalapeno, one pan, spicy