This is an easy, cheesy, hot and spicy jalapeno popper dip that consists of not one, not two, but three types of jalapeno pepper: roasted, pickled and raw! This is the perfect dip to serve a crowd, but it’s so good you might just want to eat it all by yourself!
Preheat the broiler. On a small baking sheet, toss together 2 of the jalapeno peppers with a bit of canola oil and a pinch of salt. Broil for 7-8 minutes, until the peppers have blistered skins that are blackened in spots. Remove from the oven and let cool until you can handle them comfortably. Using gloves, if you wish, remove the skins and inner membranes of the peppers. Finely chop the roasted peppers, and thinly slice the remaining raw jalapeno pepper.
Preheat the oven to 400°F. Lightly grease an 8-inch skillet or baking dish.
In a large bowl, beat together the cream cheese, sour cream, yogurt and mayo until smooth. Stir in 2 cups of the cheddar cheese, chopped bacon, pickled jalapeno peppers, pickled jalapeno juice, green onions, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Scrape the mixture into the prepared baking dish.
In a small bowl, stir together the panko crumbs and oil.
Add the remaining cheddar cheese to the top of the dip, then sprinkle on the panko crumbs. Bake for 15-20 minutes until golden brown and bubbly.
Remove from the oven and top with slices of raw jalapeno pepper. Serve with assorted tortilla chips, crackers, or vegetables.
Servings 0