Baked Jalapeño Popper Dip
A baked jalapeño popper dip with a Boursin and Greek yogurt base, crispy bacon, fresh roasted jalapeños, and a gluten-free panko topping. Mild and easy to make ahead!
Servings: 8 servings
Equipment
Ingredients
- 8 slices bacon
- 4 jalapeno peppers
- 4 oz cream cheese
- 5.3 oz Boursin Garlic & Herb cheese (1 package)
- 1 cup plain non-fat Greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 1.5 cups shredded cheddar cheese Fresh grated works best!
- ½ cup grated parmesan cheese
Topping
- ¾ cup gluten free panko breadcrumbs
- 3 tbsp butter melted
- ¼ cup grated parmesan cheese
- chopped fresh chives
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil and place the bacon strips in an even layer on the sheet. Place the jalapenos on top of the bacon. Bake for 15-18 minutes or until the bacon is done and crispy. Remove and drain the bacon on paper towels and crumble it into small pieces. Set aside. Dice the jalapenos, removing the seeds, and set aside. Reduce oven temp to 350.
- Combine the cream cheese, Boursin, Greek yogurt, garlic powder, onion powder, paprika, salt, pepper, cheddar cheese, and parmesan cheese in a bowl. Mix with a fork, or you can also use an electric mixer to mix until smooth. Stir in the bacon pieces (setting a few aside for the topping) and the diced jalapenos.
- Spray a 8x8 baking dish or pie plate with cooking oil. Add the cream cheese mixture into the dish and smooth out using a spatula.
- Make the topping - mix the panko, melted butter, and parmesan in a bowl until it is a sand-like consistency. Sprinkle over the top of the dip along with the reserved bacon bits.
- Bake for 20 minutes or until the top is golden and sides are bubbling. Topped with chopped chives. Serve with gluten free crackers or tortilla chips and enjoy!
Notes
- Make ahead: mix and spread the dip up to 2 days ahead and keep it covered in the fridge. Add the panko topping right before baking, or it will get soggy.
- Freezing: this dip does not freeze well. The texture changes once it thaws, so make it ahead instead.
- Leftovers: store in an airtight container in the fridge for up to 3 days. Reheat in the microwave until heated through (the topping will be soft), or, if you stored it in an oven-safe dish, bake at 350 degrees until warmed through, which crisps the topping back up.
- For a lightened-up version, use 8 oz fat-free cream cheese and omit the Boursin cheese. Use low-fat shredded cheddar. You can also omit the bacon, if desired.
Nutrition
Calories: 425kcal | Carbohydrates: 9g | Protein: 16g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 839mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 914IU | Vitamin C: 9mg | Calcium: 303mg | Iron: 1mg