Jalapeño Popper Dip
Ingredients
- 10 slices bacon
- 1 8-oz. block cream cheese, softened
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 teaspoon garlic powder
- 2 jalapeños minced
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- Kosher salt
- Freshly ground black pepper
Instructions
**For the Oven:**
- Preheat oven to 350°F. Cook bacon in a large nonstick skillet over medium heat until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop.
- In a large bowl, mix cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (save some for topping), most of the jalapeños (reserve some for topping), and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper.
- Transfer mixture to a small oven-safe skillet or baking dish. Sprinkle remaining 1/2 cup each of cheddar and Monterey Jack, cooked bacon, and jalapeño on top.
- Bake until dip is golden and bubbly, 15 to 20 minutes. (Optional: Broil for 3 minutes for extra golden cheese.) Serve with tortilla chips or baguette slices.
**For the Instant Pot:**
- Follow the same mixing instructions as above.
- Transfer mixture into a 1-quart baking dish that fits in the Instant Pot. Cover dish with foil.
- Place trivet in the bottom of the Instant Pot and pour in 1 cup water. Create a foil sling to lower the baking dish into the pot.
- Lock lid and set to Pressure Cook on high for 15 minutes.
- Follow manufacturer’s guide for quick release. Carefully remove baking dish using foil strips and pot holders.
- Preheat oven to broil. Sprinkle top of dip with remaining 1/2 cup each of cheddar and Monterey Jack. Broil until cheese is bubbly and golden, about 3 minutes.
- Top with remaining cooked bacon and jalapeño. Serve warm with tortilla chips or baguette slices. Enjoy your delicious dip!