I put together a Jalapeno Popper Dip with cream cheese, sharp cheddar, chopped jalapeños and a crispy bacon topping and tucked one unexpected ingredient inside.

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I love turning simple cravings into something a little wild, and this Jalapeño Popper Dip does exactly that. Cream cheese gives a silky, rich base that makes every scoop feel like a tiny guilty pleasure, and crispy bacon on top adds the kind of crunch that stops conversation.

It toes the line between nostalgic Popper Dip memories and a showy Bacon Dip at a weekend get together, and its never quite what you expect. People always want to know more, but I wont give everything away here, just know it’s addictive and a little dangerous.

Ingredients

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Cream cheese: Thick, creamy base; high in fat and calories, adds rich mouthfeel and tang.
Jalapeños: Fresh heat, vitamin C and fiber; bright, kinda grassy spice that wakes flavors.
Bacon: Smoky, salty pork, adds umami and crisp texture; high in protein and fat.
Sharp cheddar: Bold, tangy cheese; protein rich, melts well, boosts sharp cheesy flavor and color.
Sour cream: Cool, tangy creaminess; adds acidity, balances heat, modest calcium and fat content.
Garlic: Pungent, aromatic cloves; delivers savory depth, tiny carb content, great for aroma.
Panko breadcrumbs: Adds crunchy topping, light crispness, mostly carbs and minimal flavor impact.

Ingredient Quantities

8 oz cream cheese

1/2 cup sour cream

1/4 cup mayonnaise

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

4 to 6 fresh jalapeños

2 cloves garlic

6 slices bacon

2 green onions (scallions)

1/2 teaspoon smoked paprika

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup panko breadcrumbs (optional)

1 tablespoon butter (optional)

Tortilla chips or baguette slices for serving (optional)

How to Make this

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1. Preheat oven to 375°F (190°C). Fry 6 slices bacon in a skillet until crisp, drain on paper towels, crumble and set aside; reserve 1 to 2 tablespoons bacon fat for flavor if you want to use it later.

2. Put 4 to 6 jalapeños and 2 whole garlic cloves on a sheet pan, rub with a little oil and a pinch salt, then roast or broil until skins are charred and blistered, about 8 to 12 minutes; wear gloves and remove seeds if you want less heat. Let cool, peel and finely chop the jalapeños, and squeeze the roasted garlic out of its skins and mash.

3. Soften 8 oz cream cheese in the microwave 20 to 30 seconds or bring to room temp. In a mixing bowl beat the cream cheese with 1/2 cup sour cream and 1/4 cup mayonnaise until smooth and creamy.

4. Stir in 1 cup shredded sharp cheddar, 1 cup shredded Monterey Jack, the mashed roasted garlic, the chopped jalapeños, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; taste and adjust salt or heat if needed.

5. Fold in most of the crumbled bacon and most of 2 chopped green onions, reserving a little bacon and green onion for the top.

6. Transfer the mixture to an 8×8 or similar baking dish and smooth the top.

7. Optional panko topping: in a small skillet melt 1 tablespoon butter, add 1/4 cup panko breadcrumbs and toast until golden, then sprinkle evenly over the dip. If you skip toasting, you can sprinkle raw panko on top and broil for 1 to 2 minutes at the end to brown it.

8. Bake for 20 to 25 minutes until the dip is bubbly and edges are slightly browned; if you want extra color, broil for 1 to 2 minutes but watch it so it doesn’t burn.

9. Remove from oven, top with the reserved bacon and green onion, let sit 5 minutes, then serve warm with tortilla chips or sliced baguette.

Equipment Needed

1. Oven (preheat to 375°F)
2. 8×8 baking dish or similar casserole pan
3. Sheet pan for roasting jalapeños and garlic
4. Large skillet or frying pan for bacon and toasting panko
5. Mixing bowl and a hand mixer or sturdy whisk/spoon
6. Rubber spatula for folding and smoothing the dip
7. Cutting board and a sharp chef knife
8. Measuring cups and measuring spoons
9. Tongs or slotted spoon plus paper towels for draining bacon and cleanup

FAQ

Q: How hot will this be and can I make it milder? A: It usually has a medium kick. Remove the seeds and white ribs (that´s where most heat lives), use 2 jalapeños instead of 4 to 6, or roast them first to mellow heat. Adding a little extra cream cheese or sour cream also tones it down.

Q: Do I have to bake it and what temp/time? A: Yes baking gives a bubbly, melty top. Bake at 375°F for about 20 to 25 minutes until bubbling and slightly golden. If you add the panko butter topping, broil 1 to 2 minutes to crisp, but watch it close so it doesnt burn.

Q: Any tips for handling jalapeños safely? A: Wear gloves or wash hands well after handling, avoid touching your face or eyes. Use a spoon to scrape out seeds and ribs, and pat the peppers dry so the dip isn´t watery.

Q: Can I make this ahead or freeze it? A: You can assemble the dip and refrigerate up to 24 hours before baking, just add a few extra minutes in the oven if it goes in cold. Leftovers keep 3 to 4 days in the fridge. Freezing cooked dip is possible for about a month but texture may get grainy, so I usually avoid it.

Q: How do I make it vegetarian or lower calorie? A: Skip the bacon or swap for smoked paprika and extra roasted peppers for that smoky bite. Use light cream cheese or Greek yogurt and reduced fat cheese to cut calories, and try turkey bacon if you still want that bacon taste.

Q: How should I serve and any finishing hacks? A: Serve hot with tortilla chips, baguette slices, or crisp veggies. For extra crunch sprinkle toasted panko mixed with melted butter on top and broil briefly. Leftover bacon bits and sliced green onions make a great fresh finish.

Jalapeño Popper Dip Recipe Substitutions and Variations

Cream cheese: swap with Neufchatel for a lighter feel, or use 8 oz full‑fat ricotta thinned with 1 tbsp sour cream for similar texture — works great if you want less tang
Bacon: use cooked pancetta or chopped smoked ham, or turkey bacon if you’re trying to cut fat, just crisp it first so it still has crunch
Jalapeños: use poblano for much milder heat, serrano for extra kick, or a 4 oz can of diced green chiles if you want no chopping and milder, consistent heat
Panko breadcrumbs: swap with crushed tortilla chips or crushed Ritz crackers for a tasty crunch, or use plain breadcrumbs mixed with 1 tbsp melted butter if you dont have panko

Pro Tips

1) Pro tip about the cream cheese and mixing: let the cream cheese get really soft at room temp for at least 30 minutes, or zap it in the microwave in 10 to 15 second bursts until pliable. If it is cold you will get little lumps and it takes forever to smooth out, and scraping the bowl as you mix makes a big difference. Dont overheat or it will get runny.

2) Pro tip for controlling the heat and flavor of the jalapeños: roast them for char and deeper flavor, but if you want less burn, wear gloves and remove the seeds and white ribs before chopping. Also taste one beforehand, some are WAY hotter than others, so chop a little and taste then add more if needed so you dont blow out your guests.

3) Pro tip for bacon and texture: cook the bacon extra crisp, crumble most into the dip but save some for the top so you get that crunchy contrast. Save a tablespoon of the bacon fat and either toss it with the panko when toasting or stir a tiny bit into the dip for extra smoky flavor, but use sparingly or it will be greasy. Using an oven safe skillet lets you go straight from oven to table and gives nicer browning too.

4) Pro tip for topping, make ahead and reheating: toast panko in butter until golden or swap in crushed tortilla chips, crushed cornflakes or store bought crispy fried onions for a different crunch. If you make the dip ahead refrigerate it, let it come back to room temp then bake at 350°F until bubbly, about 15 to 20 minutes, and give it 5 minutes to settle before serving so it firms up and scoops cleaner.

Jalapeño Popper Dip Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I put together a Jalapeno Popper Dip with cream cheese, sharp cheddar, chopped jalapeños and a crispy bacon topping and tucked one unexpected ingredient inside.

Servings

servings

Calories

360

kcal

Equipment: 1. Oven (preheat to 375°F)
2. 8×8 baking dish or similar casserole pan
3. Sheet pan for roasting jalapeños and garlic
4. Large skillet or frying pan for bacon and toasting panko
5. Mixing bowl and a hand mixer or sturdy whisk/spoon
6. Rubber spatula for folding and smoothing the dip
7. Cutting board and a sharp chef knife
8. Measuring cups and measuring spoons
9. Tongs or slotted spoon plus paper towels for draining bacon and cleanup

Ingredients

8 oz cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
4 to 6 fresh jalapeños
2 cloves garlic
6 slices bacon
2 green onions (scallions)
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup panko breadcrumbs (optional)
1 tablespoon butter (optional)
Tortilla chips or baguette slices for serving (optional)

Directions

Preheat oven to 375°F (190°C). Fry 6 slices bacon in a skillet until crisp, drain on paper towels, crumble and set aside; reserve 1 to 2 tablespoons bacon fat for flavor if you want to use it later.
Put 4 to 6 jalapeños and 2 whole garlic cloves on a sheet pan, rub with a little oil and a pinch salt, then roast or broil until skins are charred and blistered, about 8 to 12 minutes; wear gloves and remove seeds if you want less heat. Let cool, peel and finely chop the jalapeños, and squeeze the roasted garlic out of its skins and mash.
Soften 8 oz cream cheese in the microwave 20 to 30 seconds or bring to room temp. In a mixing bowl beat the cream cheese with 1/2 cup sour cream and 1/4 cup mayonnaise until smooth and creamy.
Stir in 1 cup shredded sharp cheddar, 1 cup shredded Monterey Jack, the mashed roasted garlic, the chopped jalapeños, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; taste and adjust salt or heat if needed.
Fold in most of the crumbled bacon and most of 2 chopped green onions, reserving a little bacon and green onion for the top.
Transfer the mixture to an 8×8 or similar baking dish and smooth the top.
Optional panko topping: in a small skillet melt 1 tablespoon butter, add 1/4 cup panko breadcrumbs and toast until golden, then sprinkle evenly over the dip. If you skip toasting, you can sprinkle raw panko on top and broil for 1 to 2 minutes at the end to brown it.
Bake for 20 to 25 minutes until the dip is bubbly and edges are slightly browned; if you want extra color, broil for 1 to 2 minutes but watch it so it doesn't burn.
Remove from oven, top with the reserved bacon and green onion, let sit 5 minutes, then serve warm with tortilla chips or sliced baguette.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.