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This Jalapeño Popper Dip is the perfect creamy dip recipe. If you love the taste of jalapeño poppers but don’t feel like stuffing a whole batch, this dip will satisfy the craving and then some!

Cheesy Jalapeño Popper Dip - 4

I am a sucker for a good dip recipe. I could make a meal out of them in fact. And this jalapeño popper dip recipe is no different. It’s creamy, delicious, has the slightest kick, and the perfect popper flavor. This will be such a huge hit no matter where you bring it.

How to Make Jalapeño Popper Dip

Step 1: Cook the Bacon

You will cook the bacon in a pan and then use the bacon grease to cook the jalapeño. The result is crispy bacon and tender more mild jalapeños that are perfect for a dip recipe.

bacon cooking in a pan - 5

Step 2: Blend the Ingredients Together

Combine the cream cheese, sour cream, mayonnaise, garlic powder, onion powder, kosher salt, cooked jalapeño, and most of the cooked bacon (save some for topping). Stir in one cup of cheddar cheese and one cup of Monterey Jack.

overhead of bowl of Jalapeño Popper Dip ingredients - 6

Step 3: Bake the Dip

Transfer the cream cheese mixture to the baking dish. Top with the remaining cheese and bacon and bake for 15 to 20 minutes or until the cheese on top is bubbling and beginning to brown. Enjoy!

overhead of dish of Jalapeño Popper Dip ingredients ready for baking - 7

Tips and Tricks

  • Use room temperature cream cheese. Even though the dip will be baked, you want the cream cheese to mix well with the other ingredients and create a smooth, creamy dip.
  • Shred your cheese from a block. In a recipe where cheese is one of the stars like this dip, it is important to shred your own cheese if you can rather than buying bags of pre-shredded cheese. It will melt and taste so much better and is worth a few extra minutes of your time.
  • Add some green onion. Top the dip once it comes out of the oven with some diced green onion like in the photo below.
overhead of dish of Jalapeño Popper Dip topped with diced bacon and green onion surrounded by tortilla chips - 8

What to Serve with Jalapeño Popper Dip

I love this dip with tortilla chips as you can see in the photos. In addition to corn chips, crackers, pretzels, pita chips, or toasted baguette slices would also work. You could even serve this with vegetables like carrots and celery.

Storing Leftovers

This dip is best when it is warm out of the oven. You can store leftovers in an airtight container in the refrigerator for up to three days and reheat the portion you plan to eat in the microwave or oven. Remember that leftovers should never be reheated more than once and to always use your best discretion with them.

dish of Jalapeño Popper Dip topped with diced bacon and green onion. Tortilla chips sitting in dip and surrounding dish - 9

Other Great Dip Recipes

  • Hot Crab Dip Recipe (Perfect Appetizer!)
  • Pizza Dip
  • Crockpot Spinach Artichoke Dip

If you make this jalapeño popper dip recipe or any of my other recipes, be sure to come back and let me know what you think. I love hearing from you!

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Ingredients

  • 10 slices bacon see note 1 (95 grams)
  • 4 fresh jalapeños see note 2
  • 8 ounces cream cheese room temperature (227 grams)
  • 1 cup sour cream I used reduced fat (227 grams)
  • 1 cup mayonnaise I used light (113 grams)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
  • 1 1/2 cups sharp cheddar cheese shredded (169.5 grams)
  • 1 1/2 cups Monterey Jack cheese shredded (169.5 grams)

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Spray a 4 cup baking dish with cooking spray and set aside.
  • In a heavy bottomed skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate and then chop into small pieces. 10 slices bacon
  • Cook the jalapeño in the skillet in the remaining bacon fat for about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. 4 fresh jalapeños
  • In a large bowl combine the cream cheese, sour cream, mayonnaise, garlic powder, onion powder, kosher salt, cooked jalapeño, and most of the cooked bacon (reserve about 2 tablespoons). Stir in one cup of cheddar cheese and one cup of Monterey Jack . Taste and add more salt as needed. 8 ounces cream cheese, 1 cup sour cream, 1 cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon kosher salt, 1 1/2 cups sharp cheddar cheese, 1 1/2 cups Monterey Jack cheese
  • Transfer the mixture to the baking dish. Top with the remaining cheese and bacon. Bake for 15 to 20 minutes or until the cheese on top is bubbling and beginning to brown. Sprinkle with the green onions.
  • Serve with tortilla chips and enjoy.

Recipe Video

Notes

  1. I suggest that you do not dice the bacon before cutting it. Because we are using the rendered fat to cook the jalapeños, you will want to easily remove the bacon from the pan by keeping it whole.
  2. I recommend using gloves to cut the jalapeños. Think of the jalapeño as a rectangle and cut off four sides, leaving the middle seeds and ribbing in tact. Then cut each side into slices and chop them.
  3. Making in the slow cooker: Combine all the dip ingredients, add them to a small slow cooker . Cook for two hours, stirring occasionally. While we reserve cheese and bacon to top it with when baking, you will want to mix both of those in at the start. Enjoy when the dip is heated through and the cheese is melted. Keep on the warm setting for up to two hours.
hand holding tortilla chip dipped into Jalapeño Popper Dip topped with diced bacon and green onion - 10

did you make this

Jalapeño Popper Dip

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hand holding tortilla chip dipped into Jalapeño Popper Dip topped with diced bacon and green onion - 11

Jalapeño Popper Dip

Ingredients

  • 10 slices bacon see note 1 (95 grams)
  • 4 fresh jalapeños see note 2
  • 8 ounces cream cheese room temperature (227 grams)
  • 1 cup sour cream I used reduced fat (227 grams)
  • 1 cup mayonnaise I used light (113 grams)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
  • 1 1/2 cups sharp cheddar cheese shredded (169.5 grams)
  • 1 1/2 cups Monterey Jack cheese shredded (169.5 grams)

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Spray a 4 cup baking dish with cooking spray and set aside.
  • In a heavy bottomed skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate and then chop into small pieces. 10 slices bacon
  • Cook the jalapeño in the skillet in the remaining bacon fat for about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. 4 fresh jalapeños
  • In a large bowl combine the cream cheese, sour cream, mayonnaise, garlic powder, onion powder, kosher salt, cooked jalapeño, and most of the cooked bacon (reserve about 2 tablespoons). Stir in one cup of cheddar cheese and one cup of Monterey Jack . Taste and add more salt as needed. 8 ounces cream cheese, 1 cup sour cream, 1 cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon kosher salt, 1 1/2 cups sharp cheddar cheese, 1 1/2 cups Monterey Jack cheese
  • Transfer the mixture to the baking dish. Top with the remaining cheese and bacon. Bake for 15 to 20 minutes or until the cheese on top is bubbling and beginning to brown. Sprinkle with the green onions.
  • Serve with tortilla chips and enjoy.

Video

Notes

  1. I suggest that you do not dice the bacon before cutting it. Because we are using the rendered fat to cook the jalapeños, you will want to easily remove the bacon from the pan by keeping it whole.
  2. I recommend using gloves to cut the jalapeños. Think of the jalapeño as a rectangle and cut off four sides, leaving the middle seeds and ribbing in tact. Then cut each side into slices and chop them.
  3. Making in the slow cooker: Combine all the dip ingredients, add them to a small slow cooker . Cook for two hours, stirring occasionally. While we reserve cheese and bacon to top it with when baking, you will want to mix both of those in at the start. Enjoy when the dip is heated through and the cheese is melted. Keep on the warm setting for up to two hours.

Nutrition

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