Recipe Overview
Why you’ll love it: Everyone raves about this warm jalapeño popper dip recipe! With bacon, cream cheese, cheddar, and spicy bits of jalapeño peppers, you really can’t go wrong. This melty cheese dip is so good with tortilla chips, crackers, or crudités.
How long it takes: 20 minutes to prep, 20 minutes in the oven
Equipment you’ll need: skillet, baking dish
Servings: 12
A Pretty Irresistible Dip
As if cheesy jalapeño poppers weren’t enough of a temptation, now we have warm jalapeño popper dip! Why do warm cheesy dips have to be so good?! This is most definitely party food. Invite a group of friends over to share this dip. It’s for your own protection.
This jalapeño popper dip recipe has all the elements of poppers but in a dippable format. The creamy cheese filling is chock full of diced jalapeño peppers, bacon bits, and green onions. It has loads of cheddar cheese.
If you love poppers, be sure to try these stuffed mini sweet peppers, too. If you love spicy cheesy dips, don’t miss my crockpot Buffalo chicken dip.
About Jalapeño Popper Dip
Like a popper but easier to make. Basically, the dip has the same ingredients as the popular jalapeño popper appetizers but it’s deconstructed. That means you don’t have to stuff all those little pepper halves with filling, making it so easy to prep. And best of all, no deep frying is necessary for this dip.
Crispy topping. If you really love the crispy deep fried breading of poppers, don’t worry. This dip’s crunchy golden brown panko topping will satisfy your cravings, along with the crispy dippers.
Is The Dip Really Spicy?
Jalapeño peppers are usually pretty mild but the heat level can vary quite a bit. Try a little nibble of raw pepper to assess how spicy it is. Remove the ribs and seeds to reduce the spiciness. If you’re worried about the heat level, substitute poblano peppers or bell peppers.
Ingredient Notes
- Jalapeño Peppers: Buy four of these slim dark green peppers plus one or two more to garnish the dip, if you like.
- Bacon: You’ll need about 8 slices of bacon. Center cut bacon tends to be a bit more lean. Turkey bacon is fine, too. You can omit the bacon for a vegetarian version.
- Cream Cheese: For this dip, full fat cream cheese is best. It’s a cheesy dip so it really doesn’t make sense to try to make it low fat. You may as well go for it. Make sure you take the block of cream cheese out of the fridge an hour ahead of time so it has a chance to soften.
- Cheddar Cheese: With its sharp tangy flavor, cheddar cheese is really the best choice for this dip. If you prefer, a Mexican blend cheese is good, too. If you want to amp up the heat, try a pepper jack or a spicy cheddar.
- Mayonnaise & Sour Cream: Yup, mayonnaise AND sour cream! This is a very creamy luscious dip. That’s why it’s so stinkin’ good! These two ingredients increase the “dippability” so that it’s not too stiff.
- Green Onions, Garlic, Worcestershire Sauce: This trio provides plenty of flavor. Green onions add a mild touch of onion flavor and lovely green flecks of color. The amount of garlic you add is totally up to you. I like to use two cloves. Just a teaspoon of Worcestershire adds a bit of umami to the dip.
- Crispy Topping: The dip is topped with a toasty bread crumb mixture made with panko (coarse bread crumbs), grated Parmesan, and melted butter.
Cast Iron Skillets
These heavy duty skillets are perfect for warm dips. Whether they are black or enameled in a bright color, they are decorative and fun. Cast iron holds heat really well so the dip will stay warm longer. I have this enameled one and it’s perfect for this dip.
How to make Jalapeño Popper Dip
Prep. You’ll need an 8-inch baking dish or an oven safe skillet for this dip. Turn your oven on to preheat and let’s get started on the dip.
Cook bacon. Begin by frying up the chopped up bacon in a skillet until it’s browned and crispy. Remove it from the pan and set it on paper towels to drain off some of the grease.
Cook peppers. Pour all but one tablespoon of the bacon grease out of the pan. Turn the heat back on and add the chopped jalapeño peppers, cooking them about five minutes, just to soften them up a bit and take the spicy edge down a notch.
Cook garlic. Add the garlic and sauté for another minute, stirring constantly, until the garlic smells really fragrant. Remove the pan from the heat.
Combine dip ingredients. In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, green onions, and Worcestershire sauce. Give it a good stir to blend the creamy ingredients together, fold in the cheddar cheese, then add the pepper/garlic mixture and the cooked bacon. Stir until everything is combined.
Put into baking dish. Scrape the mixture into your baking dish, smoothing the top. Mix the Parmesan and melted butter with panko, and sprinkle that on the dip.
Bake. Bake the dip until it’s warm and the top is golden. Don’t overheat it because that may cause the cheese to separate. If you want the top to look a bit browner, broil the dip for a couple of minutes but watch it closely! It can burn quickly.
Serving Suggestions
Serve Jalapeño popper dip with tortilla chips. Try healthier baked tortilla chips or air fryer tortilla chips. Crackers or bagel chips are good dippers, too, or crisp homemade crostini. Crudités such as celery sticks, cucumber rounds, or bell pepper strips are great, too, but quite honestly, Jalapeño popper dip is better with chips or crackers. Make it festive with a spicy Paloma or strawberry margarita punch.
Recipe Variations
- Vegetarian: Omit the bacon. There’s plenty of flavor in the dip and you’ll hardly miss the bacon. Use olive oil to cook the peppers and garlic. Try adding a little smoked paprika for smoky flavor. Another option you may enjoy is my corn and Jalapeño dip which is somewhat similar but includes juicy corn instead of bacon.
- Make it with sausage. Omit the bacon, and substitute a 16 ounce roll of pork or turkey sausage, spicy if you like.
- Keto-friendly, gluten-free: Omit the bread crumb topping. Serve with celery sticks, sliced cucumber, or bell pepper strips.
- Rather have a cold dip? While this dip is definitely best served warm, I have lots of recipes for cold dips. Try spinach dip or Mexicali dip. My seven layer dip is always a hit too.
- Non-creamy alternatives: Try black bean corn salsa or black bean and avocado salad which is also a great dip.
Freezing Jalapeño Peppers
If you have extra peppers, chop them up and put them into freezer bags or containers. They can be frozen for up to a year and used for hot dishes or chili (no need to thaw them first).
If you’re looking for more ways to use the peppers, try jalapeño ranch dip or cheesy baked corn with bacon and jalapeño.
Make Jalapeño popper dip up to a day ahead, unbaked, and refrigerate it. When you’re ready to serve the dip, bake it as directed. It may take a couple of extra minutes to heat up since it’s chilled.
Promptly refrigerate. This dip is definitely best served right away. If you do happen to have some leftover, it will keep in the refrigerator for a couple of days. That’s assuming it didn’t sit out for a couple of hours on the counter while everyone helped themselves. If that’s the case, I would discard any remaining dip.
Reheat. To reheat, microwave the dip on 50% power until warm. You can also heat it in an oven safe container in your toaster oven.
More Cheesy Dips
Jalapeño Popper Dip
Ingredients
- 8 slices bacon, cut into ½-inch pieces
- 4 jalapeño peppers, diced (more for garnish if desired)
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened (one block)
- ⅓ cup chopped green onions
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 ½ cups shredded cheddar cheese (about 6 ounces)
For Topping:
- 1 tablespoon butter
- ½ cup panko bread crumbs
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350ºF. Prepare an 8 x 8 inch baking dish or medium size oven safe skillet by spraying lightly with nonstick cooking spray.
- In a large skillet, cook bacon over medium heat until crispy. Place bacon on a paper towel-lined plate and remove all but 1 tablespoon of grease from skillet.8 slices bacon, cut into ½-inch pieces
- Return pan to medium heat and add chopped jalapeños. Cook until softened, about 5 minutes. Add garlic and cook for about 1 minute or until fragrant. Remove from heat.4 jalapeño peppers, diced, 2 cloves garlic, minced
- In a large bowl, stir together cream cheese, green onion, mayonnaise, sour cream, Worcestershire sauce, cheddar cheese, jalapeño and garlic mixture, and crumbled bacon. Spread in prepared dish.8 ounces cream cheese, softened, ⅓ cup chopped green onions, ⅓ cup mayonnaise, ⅓ cup sour cream, 1 teaspoon Worcestershire sauce, 1 ½ cups shredded cheddar cheese
- In a small bowl, melt butter. Add panko and Parmesan cheese, lightly stir until coated with butter.1 tablespoon butter, ½ cup panko bread crumbs, ¼ cup shredded Parmesan cheese
- Sprinkle topping on cream cheese mixture. If desired, top with additional sliced jalapeños.
- Bake until dip is golden brown and heated through, about 20 minutes (don't overbake!). If desired, broil for 1 to 2 minutes, watching closely, for a more golden brown top.
- Serve with tortilla chips, crackers, or veggies.
Notes
- Vegetarian: Omit the bacon. Use olive oil to sauté the peppers and garlic.
- Sausage option: Make this dip with sausage instead of bacon. Brown a 16 ounce roll of pork or turkey sausage, spicy if you like.
- Keto friendly and gluten free: Omit the bread crumb topping and serve with celery sticks, cucumber slices, and bell pepper strips instead of crackers.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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