Southwest Skillet Jalapeño Popper Dip
4 to 6
Dairy-Free (if modified)
- 6 strips of bacon, thinly sliced (I use Pederson’s brand)
- 1 tablespoon avocado oil
- 1 cup of fresh jalapeños, deseeded and diced (about 5-6 jalapeños)
- One 4-oz jar of diced pimientos, drained
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 ounces dairy-free cream cheese, room temperature (I use Kite Hill)
- 2/3 cup mayonnaise (homemade mayo)
- ½ cup shredded sharp cheddar (omit for dairy-free)
- ¼ cup SideDish Southwest (plus more for serving)
- 2 tablespoons gluten free panko breadcrumbs (I use Aleia’s brand)
- Fresh cilantro leaves, roughly chopped
- Preheat the oven to 375℉.
Heat a medium skillet over medium-high heat. Add the bacon and cook until just crisped, around 4 minutes. With a slotted spoon, move the bacon to a paper towel-lined plate and set aside. Drain the skillet of excess fat.
- To the same skillet, reduce heat to medium then add the avocado oil, jalapeños, pimientos, salt and black pepper. Sauté for 4 to 5 minutes until the jalapeños begin to soften. Remove from heat and add the pepper mixture into a medium sized mixing bowl.
To the same mixing bowl, add the cream cheese, mayonnaise, shredded cheddar (if using), SideDish Southwest and bacon. Stir until fully combined. Add the cream cheese mixture to the skillet and spread evenly. Top with the panko breadcrumbs and bake for about 15 minutes until the edges start to bubble.
Garnish the dip with cilantro. Serve right out of the skillet with tortilla chips, veggies and extra SideDish Southwest, if desired.