Cast-Iron Jalapeño Popper Cream Cheese Spread Recipe

Introduction

This Cast-Iron Jalapeño Popper Cream Cheese Spread is a spicy, creamy appetizer that’s perfect for sharing. Loaded with jalapeños, bacon, and crunchy cheese crisps, it’s a flavorful twist on a classic favorite that pairs wonderfully with sweet mini peppers.

Ingredients

• 1 1/2 Tbsp. canola oil
• 4 jalapeños, seeded and thinly sliced (about 1 1/2 cups)
• 1 Tbsp. fresh lime juice (from 1 lime), divided
• 1/4 tsp. kosher salt
• 1 (8-oz.) pkg. cream cheese
• 1/2 cup cooked and crumbled bacon (6 slices)
• 1/4 cup Cheddar cheese crisps, coarsely crushed (such as Whisps)
• 1/2 tsp. honey
• Sweet mini peppers, halved lengthwise, to serve

Instructions

1. Step 1: Preheat the oven to 350°F. Heat the canola oil in a shallow 10-inch cast-iron skillet over medium-high heat. Add the jalapeño slices and cook, stirring occasionally, until they are browned on the edges, about 5 minutes.
2. Step 2: Remove the skillet from heat and transfer the cooked jalapeños to a small bowl. Top with 2/3 of the lime juice and sprinkle with kosher salt. Reserve the liquid by straining the jalapeño mixture.
3. Step 3: Place the cream cheese block back into the skillet and brush it evenly with the reserved jalapeño liquid. Bake in the preheated oven until the cream cheese is warmed through and lightly golden on top, about 10 to 12 minutes.
4. Step 4: Remove from the oven and top the cream cheese evenly with the cooked jalapeños, crumbled bacon, and crushed Cheddar cheese crisps. Drizzle honey over the top.
5. Step 5: Serve the spread warm with sweet mini peppers halved lengthwise for dipping.

Tips & Variations

• For extra smoky flavor, try using smoked bacon or adding a pinch of smoked paprika to the jalapeños.
• If you like it spicier, leave some seeds in the jalapeños or add a dash of hot sauce to the cream cheese before baking.
• Substitute cream cheese with a blend of cream cheese and sour cream for a tangier spread.
• Use a non-stick skillet if you don’t have a cast iron one, but cast iron gives the best browning and heating.

Storage

Store any leftover spread in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through before serving. Sweet mini peppers are best served fresh and should be stored separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this spread ahead of time?

Yes, you can prepare the jalapeños and bacon in advance, but it’s best to assemble and bake the cream cheese just before serving to maintain the right texture and warmth.

What can I serve if I don’t have sweet mini peppers?

Great alternatives include sliced baguette, crackers, celery sticks, or even tortilla chips for dipping into the spread.

Cast-Iron Jalapeño Popper Cream Cheese Spread Recipe

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★★★★★

4.9 from 110 reviews

This Cast-Iron Jalapeño Popper Cream Cheese Spread is a smoky, creamy appetizer perfect for game day or any casual gathering. It features browned jalapeños cooked in canola oil, topped on warm, baked cream cheese, and garnished with crispy bacon, cheddar cheese crisps, and a drizzle of honey. Served with fresh sweet mini peppers, it offers a balance of spicy, savory, and sweet flavors with delightful textures.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Spread Ingredients

• 1 1/2 Tbsp. canola oil
• 4 jalapeños, seeded and thinly sliced (about 1 1/2 cups)
• 1 Tbsp. fresh lime juice (from 1 lime), divided
• 1/4 tsp. kosher salt
• 1 (8-oz.) package cream cheese
• 1/2 cup cooked and crumbled bacon (6 slices)
• 1/4 cup Cheddar cheese crisps, coarsely crushed (such as Whisps)
• 1/2 tsp. honey

To Serve

• Sweet mini peppers, halved lengthwise

Instructions

1. Cook jalapeño slices: Preheat the oven to 350°F. Heat the canola oil in a shallow 10-inch cast-iron skillet over medium-high heat. Add the sliced jalapeños and cook over medium heat, stirring occasionally, until the edges are browned, about 5 minutes.
2. Prepare jalapeño mixture: Remove the skillet from heat and transfer the jalapeño mixture to a small bowl. Top with half of the fresh lime juice and sprinkle with kosher salt. Reserve the liquid and strain the jalapeño slices, setting both aside.
3. Warm cream cheese: Place the block of cream cheese back into the same skillet and brush it evenly with the reserved jalapeño liquid. Bake in the preheated oven for 10 to 12 minutes, or until the cream cheese is warmed through and lightly golden brown on top.
4. Assemble the spread: Remove the skillet from the oven. Evenly top the cream cheese with the strained jalapeño slices, crumbled bacon, and crushed cheddar cheese crisps. Drizzle the honey over the top evenly.
5. Serve: Serve the jalapeño popper cream cheese spread warm with sweet mini peppers halved lengthwise for dipping.

Notes

• You can adjust the amount of jalapeños and honey to control the spiciness and sweetness to your taste.
• The recipe uses a cast-iron skillet both for browning jalapeños and baking the cream cheese, adding flavor and convenience.
• Cheddar cheese crisps like Whisps add a crunchy texture with a punch of sharp flavor, but crushed tortilla chips can be used as a substitute.
• Sweet mini peppers are used as a healthier alternative to crackers or chips for dipping.
• Cooking jalapeños with seeds removed reduces heat but leaves plenty of flavor; keep seeds if you want more spice.

Keywords: jalapeño popper, cream cheese spread, appetizer, cast iron skillet, spicy appetizer, bacon, party food