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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/jalapeno-popper-dip-recipe/