Jalapeño Popper Dip Recipe

Introduction

This Jalapeño Popper Dip is a creamy, cheesy delight packed with smoky bacon and just the right amount of heat from jalapeños. It’s perfect for parties, game day, or any cozy gathering where tasty finger foods are a must.

Ingredients

• 10 slices bacon
• 1 (8-oz.) block cream cheese, softened
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 teaspoon garlic powder
• 2 jalapeños, seeds removed if desired, finely chopped, divided
• 1 1/2 cups shredded cheddar cheese, divided
• 1 1/2 cups shredded Monterey Jack cheese, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat the oven to 350ºF. Cook the bacon in batches in a large nonstick skillet over medium heat until crispy, about 8 minutes. Drain on paper towels and chop into pieces. Reserve some for topping.
2. Step 2: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, garlic powder, most of the cooked bacon, most of the chopped jalapeños, 1 cup cheddar, and 1 cup Monterey Jack. Season with salt and pepper.
3. Step 3: Transfer the mixture to a small ovenproof skillet or baking dish. Sprinkle with the remaining 1/2 cup cheddar, 1/2 cup Monterey Jack, and the reserved bacon and jalapeños.
4. Step 4: Bake in the oven until the dip is golden and bubbly, about 15 to 20 minutes. For a more golden top, broil for an additional 3 minutes, watching carefully.
5. Step 5 (Instant Pot option): Transfer the mixture to a 1-quart baking dish that fits inside your Instant Pot. Cover with foil. Place the trivet and 1 cup water inside the pot, then use a foil sling to hold the dish on the trivet. Lock the lid and pressure cook on high for 15 minutes.
6. Step 6: Perform a quick release once cooking finishes, then carefully remove the baking dish. Turn on the broiler, sprinkle with remaining cheddar and Monterey Jack, and broil until bubbly and golden, about 3 minutes.
7. Step 7: Top the dip with the reserved bacon and jalapeños before serving.

Tips & Variations

• For a milder dip, remove all seeds from the jalapeños or substitute with a milder pepper like poblano.
• Try adding finely chopped green onions or a splash of hot sauce for extra flavor.
• Use smoked gouda or pepper jack cheese for a different twist.
• Serve with pita chips, tortilla chips, or fresh vegetables for easy dipping.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Stir well before serving to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture up to a day ahead and keep it refrigerated. Bake just before serving for the best texture and flavor.

Is there a vegetarian version of this dip?

Absolutely. Simply omit the bacon and consider adding extra cheese or sautéed mushrooms to keep the savory richness.

Jalapeño Popper Dip Recipe

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★★★★★

4.7 from 127 reviews

This creamy and spicy Jalapeño Popper Dip combines crispy bacon, cream cheese, sour cream, and shredded cheeses with fresh jalapeños for a flavorful party appetizer. Perfectly baked until bubbly and golden, this dip can be prepared in the oven or an Instant Pot, making it versatile for any kitchen setup. Topped with extra cheese, bacon, and jalapeños, it’s a crowd-pleaser ideal for gatherings and game-day snacking.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

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Meat

• 10 slices bacon

Dairy & Condiments

• 1 (8-oz.) block cream cheese, softened
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 1/2 cups shredded cheddar cheese, divided
• 1 1/2 cups shredded Monterey Jack cheese, divided

Produce & Spices

• 2 jalapeños, seeds removed if desired, finely chopped, divided
• 1 teaspoon garlic powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat Oven and Cook Bacon: Preheat your oven to 350ºF. In a large nonstick skillet over medium heat, cook the bacon in batches until crispy, approximately 8 minutes. Transfer cooked bacon to a paper towel–lined plate to drain, then chop into small pieces, reserving some for topping.
2. Prepare Dip Mixture: In a large bowl, combine softened cream cheese, mayonnaise, sour cream, garlic powder, most of the cooked bacon (reserve some), most of the chopped jalapeños (reserve some), 1 cup of shredded cheddar, and 1 cup of shredded Monterey Jack. Season generously with kosher salt and freshly ground black pepper, then mix until smooth and evenly blended.
3. Assemble in Baking Dish: Transfer the cream cheese mixture to a small ovenproof skillet or baking dish. Evenly sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup Monterey Jack over the top, then add the reserved bacon and jalapeños for extra flavor and texture.
4. Bake the Dip: Place the dish in the preheated oven and bake for 15 to 20 minutes until the dip is golden and bubbly. For a more browned cheese topping, switch the oven to broil and broil for an additional 3 minutes, watching carefully to prevent burning.
5. Alternative Instant Pot Method: For Instant Pot cooking, transfer the dip mixture into a 1-quart baking dish that fits inside the Instant Pot and cover with foil. Place the trivet inside the pot and add 1 cup of water. Fold a large piece of foil into a sling to lower the baking dish onto the trivet, ensuring the foil covers the sides but not the top. Lock the lid and set the Instant Pot to Pressure Cook on high for 15 minutes.
6. Release Pressure and Broil: Follow the manufacturer’s instructions for quick pressure release, ensuring you do not open the lid before the cycle completes. Carefully remove the baking dish using the foil sling and pot holders. Preheat the broiler, then sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup Monterey Jack on top of the dip and broil for about 3 minutes or until the cheese is bubbly and golden.
7. Final Topping and Serve: Remove the dip from the broiler and top with the reserved crispy bacon pieces and jalapeños for an added burst of flavor and crunch. Serve warm with your choice of chips or crackers.

Notes

• If you prefer a milder dip, remove all the seeds from the jalapeños before chopping.
• The dip can be prepared a day ahead; assemble and refrigerate, then bake just before serving.
• For a vegetarian version, omit bacon and consider adding extra cheese or smoked paprika for a smoky flavor.
• Use nonstick cookware to cook bacon easily and reduce cleanup.
• Leftover dip can be stored in the refrigerator in an airtight container for up to 3 days and reheated gently in the oven or microwave.

Keywords: Jalapeño Popper Dip, Bacon Dip, Cheesy Dip, Party Appetizer, Game Day Snack, Spicy Dip