Football Foodies: Jalapeño Popper Dip

Football foodies week 3Every Thursday, Tony Zazza brings an awesome recipe to try out at your next tailgate or football watching party. This week’s recipe will spice up your chips with this Jalapeño Popper Dip.

Jalapeño Popper Dip


  • 16 ounces cream cheese, at room temperature
  • 1 cup mayonnaise (I use Sour Cream)
  • 8 pieces of bacon, cooked and chopped up
  • 6 jalapeños, minced (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • 1½ cups shredded cheddar cheese


  • 1 cup panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 4 tablespoons unsalted butter, melted


  1. Preheat oven to 375 degrees F.
  2. Combine the cream cheese, Sour Cream, bacon, jalapeños, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.
  3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.
  4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling.
  5. Let rest for 5 minutes before serving.
  6. Serve with your favorite tortilla chips, crackers, vegetables, etc.

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