Creamy, cheesy, and just the right amount of spicy, this Jalapeño Popper Dip is the kind of recipe I bring out for tailgates, the Super Bowl, or honestly any gathering in need of great snacks. With bacon, melty cheese and a creamy topping, it has all the best parts of a classic jalapeño popper without any of the fuss!
Now I love some grilled, bacon wrapped jalapeño poppers but let's be real, they do take a bit of prep. When you want all that smoky, cheesy, bacon-y flavor without stuffing and wrapping a dozen peppers (especially when people are about to walk through the door), this Jalapeño Popper Dip is the answer. It comes together quickly, is dangerously good, and you can easily adjust the heat by leaving the seeds in or taking them out. Serve it with crackers, veggies, corn chips, or whatever you've got and call it a win. This recipe is perfect for the Super Bowl, tailgates, potlucks or any gathering in need of great snacks (and let's be honest, what gathering isn't made better with great snacks?). Hope you enjoy it as much as we do!
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Equipment
For this recipe you will need something to cook the bacon in. I like baking mine on a sheet pan, but you could also crisp them up on the stove.
You will also need:
- Two mixing bowls - One medium sized and one small mixing bowl will work.
- Baking dish.
- Measuring cups and spoons
Ingredients & Substitutions
- Jalapeños - I highly recommend using fresh peppers for this recipe but you can also use canned or even pickled jalapeños in a pinch. The dip will have a bit more tang but still delicious!
- Green onions - I recommend using fresh green onions, but you could substitute with chives or even a teaspoon of onion powder.
- Garlic - Again fresh works best but in a pinch you could substitute with one teaspoon of garlic powder.
- Green chiles - I really love the flavor of canned green chiles. You can substitute these with another 1-2 fresh jalapeños or canned or pickled jalapeños.
- Bacon - I like using about 8 strips of crispy bacon but feel free to omit entirely to make this recipe vegetarian.
- Cream cheese - I recommend using full fat for the best flavor and texture.
- Sour cream - Again, full fat is definitely going to give you the best results.
- Cheese - For this recipe you will need 3 cups of shredded cheese. I like using an equal mix of Monterey Jack and Cheddar cheese. But you could also use Pepper Jack, Colby Jack or even some Mozzarella.
- Panko breadcrumbs - Panko really does work best for this recipe but if needed you can substitute with crushed crackers or even cornflakes.
- Parmesan cheese - This is for the crispy Panko topping. Feel free to omit if preferred.
- Butter - I recommend using salted butter. If you use unsalted butter you may just want to add an extra pinch of salt for flavor.
- Fresh parsley - Completely optional but I love the added color and freshness.
Step-by-Step Photos
Recipe FAQs
Yes! You can assemble the dip (without the panko topping), cover, and refrigerate it up to a day ahead. When you're ready to bake, add the topping and pop it in the oven.
It's mildly spicy as written, but very customizable. For less heat, be sure to remove all the jalapeño seeds and membranes. For more kick, leave some (or all) of them in.
You can, though the flavor will be a little different. Pickled jalapeños add more tang and less fresh heat-still delicious, just not quite the same vibe.
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Made this Jalapeño Popper Dip recipe? Let me know what you think in the comments!
Recipe
Jalapeño Popper Dip
Equipment
- baking dish
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 8 slices of bacon
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 green onions, minced
- 1 garlic clove, minced
- 4 oz canned green chiles
- 1.5 cup cheddar cheese, shredded
- 1.5 cup Monterey jack cheese, shredded
- ½ cup Panko bread crumbs
- 2 tablespoon salted butter, melted
- ¼ cup Parmesan cheese, shredded
- 1 tablespoon fresh parsley, minced
- salt & pepper
Instructions
- First cook the bacon. I like to bake mine at 400°F for 15-20 minutes on a baking sheet fitted with a rack, but you can also cook it on the stovetop or in the air fryer. Once cooked, drain on a paper towel and roughly chop. Set aside.
- Cook the bacon first. I like to bake mine at 400°F for 15-20 minutes on a baking sheet fitted with a rack, but you can also cook it on the stovetop or in the air fryer. Once cooked, drain on a paper towel and roughly chop.
- While the bacon cooks, add the softened cream cheese, sour cream, garlic, green onions, diced green chiles, and shredded cheeses to a large bowl. Season with a pinch of salt and pepper and stir until well combined, then fold in the chopped bacon. Transfer the mixture to a baking dish and spread it out evenly.
- In a small bowl, combine the panko with the melted butter, then stir in the Parmesan and parsley. Sprinkle the topping evenly over the dip.Bake at 375°F for about 20 minutes, or until the dip is bubbly and the top is golden brown.Serve warm and enjoy!
Shey
I made this jalapeño dip for a party, and it was a hit. So delicious and easy to make. Thanks!
jamjarkitchen
So glad you liked it!
Liz
This is one of the best dips I've ever made! Creamy with just the right amount of heat, it's addictive!!!
Ally
Such a genius recipe! I'll be making this for our Super Bowl party for sure!
Elle
Creamy, cheesy, spicy, and the topping is to die for. Hubby and I ate half of this ourselves!
jamjarkitchen
Love to hear that! So glad you enjoyed!
Mike
This jalapeño popper dip was warm, creamy, and had just the right kick—perfect for scooping up while it’s still bubbling.
Chris
What a great dip recipe! Definitely making it for Super Bowl this weekend.
jamjarkitchen
Hope you enjoy!
Dorothy
The perfect combo of creamy, spicy, and crunchy! The dish was scraped clean at my football party.
Marj
Absolutely delicious, and so much easier than actually making jalapeno poppers!
jamjarkitchen
So glad you liked it!
Jera
I am so hyped to make this Jalapeño Popper Dip for my next get-together! I honestly think I’ll have to make a double batch because it looks so addictive!