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Jalapeño poppers are a classic party app, and for good reason. The bite-sized treats are loaded with a creamy, cheesy filling, bacon, and heat from the peppers, but they do take a bit of work. For your next party, instead of making several single-serving jalapeno poppers, make this party dip instead. It has everything you love about the classic appetizer, with only a fraction of the work, and is perfect for serving to a crowd. Ready in 30 minutes, it’s the perfect last-minute addition to complete your game day party.
Yields:4 - 6 serving(s)
Prep Time:10 mins
Total Time:30 mins

Ingredients


  • 10 slices bacon

    1 (8-oz.) block cream cheese, softened

    1/3 cup mayonnaise

    1/3 cup sour cream1 tsp. garlic powder

    2  jalapeños, seeds removed if desired, finely chopped, divided

    1 1/2 cups shredded cheddar

    1 1/2 cups shredded Monterey Jack

    Kosher salt

    Freshly ground black pepper

Directions

  • For the oven

    1. Preheat oven to 350º. In a large nonstick skillet over medium heat, cook bacon in batches until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop.
    2. In a large bowl, mix cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 c. cheddar and 1 c. Monterey Jack; season with salt and pepper.
    3. Transfer to a small ovenproof skillet or baking dish. Sprinkle with remaining 1/2 cup c. cheddar and ½ c. Monterey Jack and reserved bacon and jalapeños.
    4. Bake dip until golden and bubbly, 15 to 20 minutes. (If desired, broil 3 minutes to get cheese extra-golden.)

  • For the Instant Pot

    1. Transfer mixture into a 1-qt. baking dish that will fit in your Instant Pot. Cover dish with foil.
    2. Place the trivet in bottom of pot and pour in 1 c. water. Fold a large piece of foil (about 18") into thirds to make a long “sling” and lower into pot. Place baking dish on trivet, centered on the foil strip. Fold strips over top, but not touching the top. Lock lid and set to Pressure Cook on high for 15 minutes. 
    3. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Using foil strips and pot holders, carefully remove baking dish. 
    4. Turn on broiler. Sprinkle top of dip with remaining ½ c. cheddar and ½ c. Monterey Jack. Broil, watching closely, until cheese is bubbly and golden, about 3 minutes.
    5. Top with reserved bacon and jalapeños

Recipe from:  delish.com

PHOTO: JOSEPH DE LEO; FOOD STYLING: LESLIE RANEY

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