Jalapeño popper dip 💥🔥 A little spicy, smoky, creamy, melty, cheesy one pan take on a diner classic app’. Determine your heat level by leaving seeds in, or removing from the jalapeños. I like to leave some in! Serve alongside chips, crackers, veggies... or even spooned onto grilled chicken. Plus, I bet ✨if✨ you have any leftover, it would make an insane grilled cheese filing! 👏🏼 This is one of the first recipes I filmed when I stated this page... and I decided it was time for a little update. (Any excuse to satisfy a craving for spicy cheesy dip 😂👏🏼) Sound up to follow along, details below! 👇🏼 •heat a tablespoon of oil in a cast iron/oven safe pan (I used a @lodgecastiron 8.5” & @californiaoliveranch olive/avocado oil blend.) •add 1/2 diced white onion, cook 2-3 minutes. •1 garlic clove, sliced thin. •4 diced jalapeños (leave seeds in or remove to heat preference.) •1/2 teaspoon smoked paprika •cook until a little softened (3-5 minutes) •add 2 tablespoons heavy cream, and bring to a simmer. •add 8oz. softened cubed cream cheese, & stir to melt. •add 1/2 cup shredded cheddar, and stir to melt. •turn off heat, and top with additional 1/4-1/2 cup shredded cheddar & 2 slices chopped bacon. •transfer to oven @ 400° & bake for 15-20 til top cheese is golden and crisp on edges •top with chopped chives/green onion, and a dollop of sour cream.