Baked Jalapeño Popper Corn Dip

Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish or a large oven-safe skillet with cooking spray and set aside.

💡 Tip: A cast-iron skillet works beautifully for baking and serving this dip directly.

In a large skillet over medium heat, cook the chopped bacon until crisp, about 6 to 8 minutes. Remove the bacon with a slotted spoon and drain on paper towels, reserving about 1 tablespoon of the bacon grease in the skillet.

💡 Tip: Keep the remaining bacon fat for sautéing the vegetables to layer in maximum smoky flavor.

Add the corn kernels and diced jalapeños to the skillet with the reserved bacon grease. Sauté over medium-high heat for about 4 to 5 minutes until the corn starts to lightly char and the jalapeños soften slightly.

💡 Tip: Leave the seeds in one of the jalapeños if you prefer a spicier kick.

In a large mixing bowl, beat together the softened cream cheese, sour cream, mayonnaise, garlic powder, and smoked paprika until smooth and fully combined.

💡 Tip: Make sure your cream cheese is truly soft to prevent lumps in the base.

Fold the sautéed corn and jalapeños, three-quarters of the cooked bacon, 1 cup of the cheddar cheese, and 0.75 cup of the Monterey Jack cheese into the cream cheese mixture until evenly distributed.

💡 Tip: Reserve the remaining bacon and cheese for topping the dip before baking.

Spread the mixture evenly into the prepared baking dish. Top with the remaining cheddar cheese, Monterey Jack cheese, and the reserved bacon.

Bake in the preheated oven for 20 minutes, or until the dip is hot, bubbling around the edges, and the cheese on top is melted and golden brown.

💡 Tip: Broil on high for the last 1 to 2 minutes for a deeper golden, bubbly cheese crust.

Remove from the oven, garnish with the sliced green onions, and let cool for 5 minutes before serving.

💡 Tip: Serve warm with sturdy tortilla chips, crackers, or toasted baguette slices.