Can I freeze this dip?

We don't like freezing this dip - it tends to change the texture of the dip when thawed and reheated. You can save leftovers up to 3 days in the fridge.

Do I have to add the cream and sour cream?

Yes! The sour cream and cream help keep the dip soft, smooth, and scoopable. We tested this without them and it was very dry.

Bacon Jalapeño Popper Dip - Appetizer Bliss

Description

This bacon jalapeño popper dip packs the sweet, smoky, salty heat of bacon‑wrapped jalapeños and stuffed dates—just in a cozier, easier form. All the flavor, none of the wrapping and stuffing.

Ingredients

Scale

1 pound bacon, diced small (about 1 cup cooked)
7-9 Medjool dates, diced (about 142 grams)
45 grams (3 Tablespoons) brown sugar
5 large, fresh jalapeños (about 215 grams or 2 cups-diced)
8 ounces cream cheese
6 ounces goat cheese
30 grams (2 Tablespoons) sour cream
45 grams (3 Tablespoons) heavy cream
Crackers, sliced baguette, crostini, chips

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Instructions

Preheat oven to 350°F.
Place diced bacon into a heavy duty skillet over medium-high heat. Cook for 8-12 minutes until bacon is almost crispy - about 5 minutes before crispy.
Remove the bacon from the skillet and drain the grease from the pan.
Add the bacon back into the skillet with the chopped dates and brown sugar. Stir while heating over medium heat until sugar is melted and bacon is crispy - about 5 minutes, then remove from the heat and let cool for at least 10 minutes.
De-stem one jalapeño and cut 10 THIN round slices from the pepper. Set slices aside while you de-stem, de-seed, and dice the remaining jalapeños. Don't touch your face or eyes. Gloves are recommended for this step.
Add cream cheese, goat cheese, sour cream, and cream to a bowl and mix until combined. We like to use a hand mixer for this step, but it can be done using a heavy duty spoon.
Add the small diced jalapeños to the cheese and stir until well mixed.
Add the bacon-date mixture and stir to combine.
Transfer mixture to a baking dish and spread out in an even layer - no more than 3/4 inches thick.
Top the smooth cheese mixture with the jalapeños slices.
Bake uncovered at 350°F for 20-25 minutes, or until the cheese is warm and starting to bubble around the edges. For a deeper golden top, broil for 1-2 minutes at the end.
Remove from oven and serve hot with crackers, sliced baguette, crostini, or chips.

Notes

Bacon. Thin sliced bacon is our favorite for this dip - it blends more easily with the dates and cheese - but thick-sliced works too. We like cooking the diced bacon in a skillet so it gets a deep caramelization before we add the dates. You can also cook the bacon in the oven (either diced or in strips); just make sure you end up with crispy bacon.

Make ahead. This dip can be made up to 2 days in advance. Don't mix or bake the dip if making ahead of time. Instead, prepare each component separately: mix the cheese base, cook the bacon-date mixture, and dice the jalapeños. Store each part in individual airtight containers in the fridge. When ready to serve, combine the ingredients and bake following the recipe.

Favorite riffs. Swap the goat cheese for shredded white cheddar cheese or feta cheese. We recommend keeping the cream cheese as the base of this recipe - it's essential for the creamy texture. Replace bacon with crispy prosciutto or cooked sausage. Omit the bacon for a vegetarian option.

Reheating. Warm leftover dip at 300°F. Mix in 1-2 teaspoons of cream, cover, and heat for 6 -7 minutes. Stir, then continue heating another 6-8 minutes or until dip is hot.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 3 Tablespoons
Calories: 339
Sugar: 16.2 g
Sodium: 306.8 mg
Fat: 26.2 g
Carbohydrates: 18.5 g
Protein: 9.3 g
Cholesterol: 30.7 mg