Everyone is excited about the heat Gelfenio Popper dip! This melted cheese dip is so good with tortilla chips, crackers or credits.
Recipe review
Why you will love it: With bacon, cream cheese, cheddar and spicy pieces of Gelfenio pepper, you really can not go wrong!
How long will it take: 20 minutes to prepare, 20 minutes in the oven
Equipment you will need: Pan, baking pan
Dishes: 12
As if the cheesy Gelfenio Poppers had not been tempting enough, now we have a hot Gelfenio dip! Why do hot cheese dips have to be so good ?! It’s definitely party food. Invite a group of friends to share this baptism. This is for your protection.
If you like Gelfanio Poppers or Chili Renault, you will love this dip. Basically, the dip has the same ingredients but is broken down. That means you don’t have to fill all those little pepper halves with the filling, which makes it so easy to make. There is no need for deep frying for this dip.
I considered calling this recipe “Gelfenio Pepper Pepper” just because it was so fun to say it. Try saying it out loud a few times and you will understand what I mean. It’s a true tongue bypass.
This dip is good with tortilla chips, bagel chips or crackers. You can also serve it as a vegetable dip, but honestly, it’s better with chips or crackers … and a pomegranate feather or spicy strawberry margarita.
If you love poppers, be sure to try these mini stuffed sweet peppers. They are also a great appetizer.
About this recipe
This cheese dip recipe is easy to make. It has all the elements of Poppers but in a format that can be immersed. The creamy cheese filling is filled with cubes of gelatinio pepper, pieces of bacon and scallions. It has a lot of cheddar cheese in it.
If you really like Poppers deep fried bread, do not despair. The crunchy golden brown pampering coating of this dip will satisfy your passion, along with the crunchy dips.
I will start the recipe and give you lots of helpful tips. Look for the printable recipe card towards the end of the post for complete instructions, dimensions and nutritional information.
Is the dip really spicy?
Gelfenio peppers are usually quite delicate but the heat level can vary quite a bit. Try a small bite of raw pepper to appreciate how spicy it is. Remove the ribs and seeds to reduce the spiciness. If you are worried about the heat level, replace the poblano pepper or pepper.
what do you need
- Jalapeno Peppers: Buy four of these thin dark green peppers and one or two more to decorate the dip, if you like.
- Bacon: You will need about 8 slices of bacon. Cut bacon in the center tends to be a little thinner. Bacon turkey is fine too (but you will not find it in my house). It can be given up for a vegetarian version or a substitute sausage.
- Cream cheese: For this dip, whole cream cheese is best. It’s a cheesy dip so it really does not make sense to try to make it low in fat. You can also go for it. Be sure to take it out of the fridge an hour or two ahead of time so that it has a chance to soften.
- Cheddar cheese: With its pungent taste, cheddar cheese is truly the best choice for this dip. If you prefer, Mexican mix cheese is also good. If you want to increase the heat, try a hot pepper or cheddar socket.
- Green onions: You will find a lot of green onions in this dip. They provide great flavor and green color spots.
- mayonnaise: Yes, mayonnaise and sour cream! This is a very tasty ceramic dip. That’s why it’s so smelly! Both of these components increase the “immersion” so that it will not be too stiff.
- Sour cream: Whole sour cream is best.
- garlic: Start with two nails. If you like a lot of garlic, add more; If you do not care about garlic, omit it.
- Worcestershire sauce: Just a teaspoon adds a little umami to the dip.
- Pampered bread crumbs: The dip is covered in a mixture of toasted bread crumbs. Panko is a type of large bread crumb, with a loose and airy texture that makes it perfect for a crunchy topping.
- Parmesan cheese: Just a quarter cup of grated or grated Parmesan mix with the indulgence.
- butter: Melted butter helps the coating to brown and gives it a good taste.
How to make this dip
You will need an 8-inch baking pan or a safe oven pan for this dip. Turn on the preheating oven and let’s start with the dip.
Start by frying the chopped bacon in a pan until it is browned and crispy. Remove it from the pan and place it on absorbent paper to drain some of the grease.
Pour everything from the pan except one tablespoon of the bacon fat. Turn on the heat and add the chopped gelatinous peppers, cook them for about five minutes, just to soften them a bit and lower the hot edge.
Add the garlic and sauté for another minute, stirring constantly, until the garlic really smells. Remove the pan from the heat.
In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, scallions and Worcestershire sauce. Mix well to mix the cream ingredients together, fold in the cheddar cheese, then add the pepper / garlic mixture and the bacon. Stir until everything is combined.
Scrape the mixture into your baking pan, smoothing out the top. Mix the parmesan and melted butter with the panko, and sprinkle it over the dip.
Bake the dip until it is hot and the top is golden. Do not overheat it as this may cause the cheese to separate. If you want the top to look a little browner, roast the dip for a few minutes but watch it closely! It will burn fast.
Common questions
Jalapeño poppers are a popular appetizer made with halved jalapeno peppers. Each half pepper is stuffed with a rich cheese mixture (cream cheese, cheddar cheese and / or Monterey Jack cheese) and baked until hot and melted. Sometimes they have pieces of bacon in the filling; Sometimes they are wrapped in bacon before they are baked. Poppers are often breaded and deep fried.
Tortilla chips are very popular. Try healthier baked tortilla chips or air fryer tortilla chips. Crackers or bagel chips are good dips. Homemade crispini crostini are also excellent dips. Foods like celery sticks, cucumber rounds or pepper strips are great with this rich dip.
Do this baptism! You will need four peppers plus more peppers for garnish. Try a Gelfenio farm dip or cheese-baked corn with bacon and Gelfenio.
If you have excess peppers, chop them and put them in freezer bags or containers. You can freeze them for up to a year and use them for hot dishes or chili (no need to thaw them first).
Make it yours
- For Vegetarian dip, Omit the bacon. There is a lot of flavor in the dip and you will hardly miss the bacon. Use olive oil to cook the peppers and garlic. Try adding a little smoked paprika to a smoky flavor.
- Prepare it with sausage Instead of bacon. Use 16 ounces. A roll of pork or turkey sausage, spicy if you like.
- For Friendly collection, Gluten free Dip, omitting the bread crumb coating. Serve with celery sticks, sliced cucumber, or strips of pepper.
- Looking for a recipe without Mayo? Replace thick Greek yogurt with mayo or additional sour cream.
- Prefer a cold dip? Although this dip is definitely recommended to serve hot, but I have lots of recipes for cold dips. Try a spinach dip or a Mexican dip. Even my seven layer dip is always a hit.
Ideas for forward preparation
Prepare the dip until day one, unbaked, and refrigerate it. When you are ready to serve it, bake it according to the instructions. It may take a few more minutes to warm up as it is chilly.
Tips for storage and reheating
This dip is definitely recommended to serve immediately. If you happen to have some leftovers, it will be kept in the fridge for a few days. That’s assuming it did not sit outside for a few hours on the counter while everyone helped themselves. If that were the case, I would throw away all the remaining baptism.
To reheat, heat the dip in the microwave at 50% heat until hot. You can also heat it in a safe container for the oven in your toaster oven.
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Dishes
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Everyone is excited about the heat Gelfenio Popper dip! This melted cheese dip is so good with tortilla chips, crackers or credits.
Instructions
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Preheat oven to 350 ºF. Prepare an 8 × 8-inch baking pan or safe pan for a medium-sized oven by lightly spraying with a non-stick cooking spray.
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In a large skillet, cook bacon over medium heat until crispy. Place the bacon on a plate lined with absorbent paper and remove all the fat except one tablespoon from the pan.
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Return the pan to medium heat and add chopped Jelpanius. Cook until softened, about 5 minutes. Add garlic and cook for about one minute or until fragrant. Remove from heat.
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In a large bowl, mix together cream cheese, scallions, mayonnaise, sour cream, Worcestershire sauce, cheddar cheese, a mixture of gelatinio and garlic and crumbled bacon. Spread in a prepared dish.
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In a small bowl, melt butter. Toss bread crumbs and parmesan with melted butter until coated.
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Sprinkle topping over the cream cheese mixture. If desired, sliced Jelpanius over it.
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Bake until the dip is golden and heated, about 20 minutes. If desired, cook for 1-2 minutes (watch well !!) for a more golden brown top.
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Serve with tortilla chips, crackers or vegetables.
Remarks
- Omit the bacon for a vegetarian dip. Use olive oil to Fry the peppers and garlic.
- Do this baptism With sausage Instead of bacon. Brown 16 ounces. A roll of pork or turkey sausage, spicy if you like.
- For Gluten-free and gluten-free Dip, omit the bread crumb coating and serve with celery sticks, cucumber slices and pepper strips instead of crackers.
Nutritional information
Calories: 216JNF, Carbohydrates: 5P, protein: 10P, Fat: 17P, Saturated fat: 7P, Polyunsaturated fat: 4P, Unsaturated fat: 5P, trans fat: 1P, Cholesterol: 34Mg, sodium: 424Mg, potassium: 135Mg, fiber: 1P, Sugar: 2P, vitamin: 298IU, Vitamin C: 6Mg, calcium: 209Mg, iron: 1Mg
This site provides approximate nutritional information for convenience and courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
