Jalapeño Popper Dip Stonefire Naan Dippers.
Prep time.
15 min.
Cook time.
30 min.
Smoky, cheesy, and just the right amount of heat in every scoop.Crispy bacon, roasted jalapeños, and a creamy cheddar-Jack dip come together under a golden panko topping, served hot with warm Stonefire® Naan Dippers for effortless scooping and sharing.
Ingredients.
Jalapeño & Dip Base6 slices bacon, chopped4–5 jalapeños, seeded and finely diced (leave some seeds if you want heat)1 shallot, diced8 oz cream cheese, softened½ cup sour cream½ cup mayonnaise1 cup shredded sharp cheddar½ cup shredded Monterey Jack1 small clove garlic, finely grated½ tsp kosher salt½ tsp smoked paprikaFreshly cracked black pepperCheesy Panko Topping¾ cup panko breadcrumbs¼ cup finely grated Parmesan½ cup shredded cheddar or Monterey Jack2 tbsp melted butterPinch of smoked paprika or chili flakes (optional).
Directions.
In a skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.Add diced jalapeños and shallots to the bacon fat and cook 4–6 minutes until softened and lightly caramelized. Set aside to cool slightly.Make the dip: In a bowl, stir together cream cheese, sour cream, and mayonnaise until smooth. Fold in cheddar, Monterey Jack, garlic, salt, smoked paprika, pepper, cooked jalapeños & shallots, and most of the bacon.Spread dip into a small baking dish or cast-iron skillet.Mix panko, Parmesan, shredded cheese, butter, and paprika. Sprinkle evenly over dip. Finish with reserved bacon if desired.Bake at 375°F for 20–25 minutes until bubbly and golden. Broil 1–2 minutes for extra crunch.Rest 5 minutes, then serve hot with Stonefire naan dippers for scooping.
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