Skillet Jalapeno Popper Dip with Bacon
Ingredients
- 2-8 oz packages cream cheese
- 5 jalapenos diced fine
- 3 green onions diced
- 1/2 onion 3/4 cup diced
- 2 1/2 oz bacon cooked and chopped about 8-10 slices can use precooked bacon
- 1/2 cup Greek yogurt
- 1/2 cup mozzarella cheese
- 1/2 cup cheddar cheese
- Topping
- 1/2 cup panko
- 1/4 parmesan cheese
- 2 tablespoons cooked chopped bacon
Instructions
- In a 12 inch cast iron skillet over medium high heat stir onions and jalapeno for 2 minutes.
- Add in bacon and cook for 1 minute.
- Add in cream cheese and yogurt and mix until smooth.
- Stir in the cheeses as they cheese melt, then spread the mixture evenly into the pan and remove from heat.
- Mix the panko with parmesan and bacon and spread it over the top of the cheese mixture.
- Place under broiler for 3 minutes on high (watch so it doesn't burn)
- Serve with chips or bread.
- This dip will stay warm in the pan for a while, which is one great thing about cast iron.
Notes
If you use a smaller skillet, the dip will be deeper.
You can easily reheat the dip if it cools off by placing the pan back on the burner on medium heat for a few mintues.
You can easily reheat the dip if it cools off by placing the pan back on the burner on medium heat for a few mintues.