This Jalapeño Popper Dip is the party appetizer of all party appetizers. A rich, creamy, cheesy base gets combined with spicy jalapeño peppers and crispy bacon to make the most drool-worthy appetizer in the book. It’s got all of the flavor of jalapeño poppers, made creamy and scoop-able!
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Jalapeno Popper Dip Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Jalapeno Popper Dip
- How to Make Jalapeño Popper Dip in the Slow Cooker
- Recipe Tip
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Dip Recipes
- Jalapeño Popper Dip Recipe
This recipe is…
Let’s be honest, the very best part of classic jalapeño poppers is the cream cheese center and the crispy bacon on the outside. Of course, the kick of spice from the jalapeños is a must, but, if you’ve ever been in charge of assembling the poppers, you know they can be kind of a bear to throw together – not hard, just time consuming!
All that said, THIS jalapeño popper dip delivers on flavor (x100), while being incredibly easy to assemble and even easier to eat. Serve it alongside crackers, chips, or crunchy raw veggies!
Looking for more party-worthy appetizers? You’re in the right spot! This buffalo chicken dip is silly delicious, this air fryer blooming onion makes the popular restaurant appetizer totally accessible (and healthier) at home, and these boneless buffalo wings are crispy, a tad spicy, and really yummy.
Why You’ll Love This Recipe
- It’s easy – say goodbye to the days of halving, stuffing, wrapping, and grilling jalapeños for jalapeño poppers and hello to a quick mix and bake situation instead!
- It’s delicious – this recipe is the most delicious dip I’ve ever tried. No kidding. It checks all of the boxes: creamy, cheesy, salty, spicy.
- It’s a crowd-pleaser – bring this dip to any and every party on your calendar and watch as people gobble it up and then promptly ask for the recipe!
Jalapeno Popper Dip Recipe Ingredients
The ingredient list here is really simple, and the best part is that the dip itself actually calls for canned jalapeños (though you will use fresh for garnish), making the whole process as simple as possible. Find ingredient notes (including substitutions and swaps) below.
- Cream cheese – be sure to set your cream cheese out on the counter for a couple hours before you prep the dip so that it gets nice and soft before assembling.
- Shredded cheese – this recipe calls for two kinds of shredded cheese: cheddar and Monterey jack. The cheddar cheese gives the dip a cheesy flavor (cheddar has a sharper, more distinct taste than Monterey jack does) and holds the dip together, and the Monterey jack cheese adds an ooziness to the dip that makes it gooey and perfectly dip-able. All that said, if you have a bunch of one of those on hand, feel free to use either all cheddar or all Monterey jack.
- Jalapeños – for the dip itself, you’ll need canned, diced jalapeños, but you’ll also want to grab a couple of fresh jalapeño peppers for garnish.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Use Greek yogurt – feel free to swap in Greek yogurt for the sour cream or mayonnaise (or both).
- Use blended cottage cheese – if you’re looking for a higher protein option, swap both the sour cream and mayo for blended cottage cheese (1 cup total).
How to Make Jalapeno Popper Dip
This recipe is incredibly easy to make and is just a matter of mixing ingredients and then baking until warm, melty, and delicious! Follow along below.
Step 1: Preheat the oven to 350°F. Add the softened cream cheese, canned jalapeños, sour cream, mayonnaise, salt, and pepper to a large bowl. Use a hand mixer to mix it together until incorporated (don’t worry if it isn’t completely smooth – it doesn’t need to be!). Once mixed, add half of the shredded cheddar, half of the shredded Monterey jack, and half of the cooked and crumbled bacon to the bowl.
Step 2: Stir the bacon and shredded cheese into the cream cheese mixture until everything is well mixed.
Step 3: Spoon the cream cheese mixture into a casserole dish (8×8 or 9×13 will work), spreading it into an even layer. Top the mixture with the rest of the shredded cheese and the rest of the crumbled bacon.
Step 4: Bake at 350°F for 20 minutes, until the cheese on top is melted and bubbly.
Step 5: Garnish the dip with sliced green onion, cilantro, and sliced fresh jalapeños. Serve with crackers, tortilla chips, corn chips, or fresh veggies, and enjoy!
How to Make Jalapeño Popper Dip in the Slow Cooker
If you want to make this dip in the slow cooker instead of the oven, go for it! It’s super easy to do and is an excellent way to keep the dip warm while serving.
- Combine the cream cheese, half of the Monterey jack cheese, half of the cheddar cheese, half of the bacon, canned jalapeños, sour cream, mayonnaise, salt, and pepper in the slow cooker basin.
- Place the lid on the slow cooker and turn the heat on high for 2 hours or on low for 3 hours (stir the dip about every 30 minutes, be sure to scrape the bottom).
- After your final stir, cover with the remaining cheese and bacon. Place the lid back on the slow cooker and let the cheesy topping melt for about 30 minutes.
- When you’re ready to serve, top with sliced green onions, fresh cilantro, and sliced jalapeños. Serve with crackers, tortilla chips, corn chips, or fresh veggies!
Recipe Tip
If you love the idea of this dip but you aren’t sure about the spice level (or you’re serving it to guests who are sensitive to spice), feel free to swap the canned jalapeños for canned diced green chiles! They’ll add a ton of flavor without too much of the spice.
How to Serve
Serve your jalapeño popper dip alongside crackers, tortilla chips, corn chips, or raw crunchy veggies (bell peppers, celery, broccoli, carrots, etc.).
How to Store and Reheat
Store any leftover dip in an airtight container in the fridge for up to 5 days. If you want longer storage, store it in a freezer-safe container or bag for up to 3 months.
When you’re ready to reheat, simply pop a serving from the fridge into the microwave for 1-2 minutes until warmed through. If you’re reheating a whole batch from frozen, let the dip thaw in the fridge overnight, then spoon it in a casserole dish and let it bake at 350°F for 20 minutes, until warmed through.
Frequently Asked Questions
Red jalapeños are definitely spicier than green jalapeños. If you really want to up the spice level on your dip, use fresh, sliced red jalapeños for garnish instead of green!
You can absolutely assemble the dip ahead of time, but I’d wait to bake it and add garnish until just before serving!
More Favorite Dip Recipes
If you tried this Jalapeno Popper Dip or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Jalapeño Popper Dip
Ingredients
- 8 ounces cream cheese, softened
- 4 ounces diced canned jalapeños, drained
- ½ cup sour cream
- ½ cup mayonnaise
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 10 ounces bacon, cooked until crispy and finely chopped, divided
- 1 cup Monterey jack cheese, shredded, divided
- 1 cup cheddar cheese, shredded, divided
- 2 fresh jalapeños, sliced intro rounds, for garnish
- Green onion, sliced, for garnish
- Fresh cilantro, chopped, for garnish
- Crackers, for serving
Instructions
Oven Method
- Preheat the oven to 350°F.
- Add the softened cream cheese, canned jalapeños, sour cream, mayonnaise, salt, and pepper to a large bowl. Use a hand mixer to mix it together until incorporated (don't worry if it isn't completely smooth – it doesn't need to be!).
- Once mixed, add half of the shredded cheddar cheese, half of the shredded Monterey jack cheese, and half of the cooked and crumbled bacon to the bowl, and stir into the cream cheese mixture until everything is well mixed.
- Spoon the cream cheese mixture into a casserole dish (8×8 or 9×13 will work), spreading it into an even layer. Top the mixture with the rest of the shredded cheese and the rest of the crumbled bacon.
- Bake at 350°F for 20 minutes, until the cheese on top is melted and bubbly.
- Garnish the dip with sliced green onion, cilantro, and sliced fresh jalapeños. Serve with crackers, tortilla chips, corn chips, or fresh veggies, and enjoy!
Slow Cooker Method
- Combine the cream cheese, half of the Monterey jack cheese, half of the cheddar cheese, half of the bacon, canned jalapeños, sour cream, mayonnaise, salt, and pepper in the slow cooker basin.
- Place the lid on the slow cooker and turn the heat on high for 2 hours or on low for 3 hours (stir the dip about every 30 minutes, be sure to scrape the bottom).
- After your final stir, cover with the remaining cheese and bacon. Place the lid back on the slow cooker and let the cheesy topping melt for about 30 minutes.
- When you're ready to serve, top with sliced green onions, fresh cilantro, and sliced jalapeños. Serve with crackers, tortilla chips, corn chips, or fresh veggies!
Recipe Notes
Nutrition
