Poppito Dip Recipe

Preheat & prep

Preheat oven to 375°F (190°C). Remove cream cheese from refrigerator so it softens while you prep other ingredients.

Roast jalapeños

Place whole jalapeños on a rimmed baking sheet under a hot broiler or on a gas burner. Turn occasionally until skins are blackened and blistered on all sides (8–10 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam (this loosens skins).

Peel & chop jalapeños

When cool enough to handle, peel the blackened skin off, split jalapeños, remove seeds if you prefer milder heat, and finely chop. Set aside. (Use gloves if you want to avoid skin/eye irritation.)

Combine base

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, minced garlic, finely diced red onion, smoked paprika, ground cumin, salt, black pepper, and lime juice. Stir until evenly combined.

Add meats, sauce and cheese

Stir the shredded pulled pork and BBQ sauce into the cream-cheese mixture until incorporated. Fold in shredded cheddar and Monterey Jack cheese, reserving about 1/2 cup of the cheese mixture for topping. Fold in the chopped roasted jalapeños (add seeds if you want more heat). Taste and adjust salt/pepper or more lime juice as desired.

Cook the bacon until crispy: either bake on a foil-lined sheet at 400°F (200°C) for 12–15 minutes or cook in a skillet over medium heat 6–8 minutes, turning, until crisp. Transfer to paper towels to drain and cool, then chop into 1/2-inch pieces.

Fold about two-thirds of the chopped bacon into the dip mixture so smoky bacon is distributed inside. Reserve the remaining bacon for topping the dip before baking.

Mix the reserved additional shredded cheese, chopped cilantro, and sliced green onions in a small bowl. This will be sprinkled on top after baking. Reserve a small amount of cilantro/green onion to finish the dip just before serving for a fresh look.

Transfer the assembled dip into a 1.5–2 quart (approximately 9-inch) oven-safe baking dish, smoothing the top. Sprinkle the reserved 1/2 cup cheese evenly over the surface, then sprinkle the remaining reserved chopped bacon on top.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the edges are bubbly and the top is lightly browned.

Remove from oven and immediately sprinkle with the remaining chopped cilantro and sliced green onions. Let rest 3–5 minutes (dip will be hot).

Place the hot Poppito Dip on a platter or trivet and serve with tortilla chips and potato chips for scooping. Suggestion: offer extra BBQ sauce and lime wedges on the side.

Leftovers: let the dip cool, cover tightly, and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 10–12 minutes (cover loosely to prevent over-browning).