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Banana Pepper and Bacon Hot Dip

Banana Pepper and Bacon Hot Dip

Erica
Tangy tasty banana peppers and crispy salty bacon in a warm and creamy cheese dip.
4.81 from 21 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 10 people
Calories 351 kcal

Ingredients
 

  • 2 (8 oz) pkgs cream cheese
  • ½ a small yellow onion finely diced (~1/4 cup)
  • ½ cup banana pepper rings finely chopped (*see Notes)
  • 6 strips bacon cooked and crumbled
  • 1 ½ cup shredded pepperjack cheese
  • 1 clove garlic minced
  • 1 pinch kosher salt
  • ¼ cup reserved juice from the banana pepper jar
  • 1 pinch crushed red pepper flakes optional
  • garnish: banana pepper rings and more crumbled bacon

Instructions
 

  • Put all the ingredients in a small crock pot or slow cooker, and let it go an hour on high or 2 hours on low, stirring occasionally.
  • Alternatively, the dip can be made in the oven, baking at 350°F for 30 minutes, stirring every 10 minutes. Or the microwave can be used as well. Serve with tortilla chips.

Notes

I used banana pepper rings so I did not have seeds. But whole banana peppers could also be used for this recipe if desired.
As this dip sits, it may firm up slightly as liquid evaporates off. When this happens, simply add some more juice from the banana pepper jar (or water), and the dip will return to its original consistency.

Nutrition

Calories: 351kcal (18%) | Carbohydrates: 8g (3%) | Protein: 25g (50%) | Fat: 23g (35%) | Saturated Fat: 13g (81%) | Monounsaturated Fat: 1g | Cholesterol: 64mg (21%) | Sodium: 1985mg (86%) | Potassium: 8mg | Sugar: 5g (6%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!