This creamy, cheesy Jalapeno Popper Dip is quick, easy, and totally addictive. My favorite party appetizer!
The BEST Jalapeno Popper Dip
This Bacon Jalapeno Popper Dip is so ooey gooey cheesy with four kinds of cheese: cream cheese, cheddar, mozzarella, and parmesan. With a mildly spicy kick from jalapenos and a smoky, salty bite from lots of crumbled bacon, it’s topped with buttered panko and baked until it’s bubbly and golden, crispy brown.
The perfect party appetizer
Everyone raves over this Jalapeno Popper Dip! It’s sooo good! I’m always asked to bring it to gatherings and the recipe has been requested countless times.
Served with an assortment of sliced baguette, chips, and veggies, it’s the perfect no-fuss party dish that everyone can just help themselves to. This is definitely the dish you’ll find me hovering over!
So quick and easy
Do you love Jalapeno Poppers, but don’t want to go through the trouble of cleaning and stuffing the jalapenos? This Jalapeno Popper Dip has all the delicious flavor of Jalapeno Poppers without the trouble!
I don’t know what I love more, the cheesy deliciousness of this dish, or how quick and easy it is to make. Just mix the ingredients together, top it with panko, and pop it in the oven. It can also be made in advance and baked right when you need it.
Ingredients in this Jalapeno Popper Dip Recipe
Cream cheese – softened. I leave mine out on the counter for a few hours. To speed up the process, cut them into cubes and let them soften for about an hour. Or unwrap and microwave in 5 second bursts, rotating after each 5 seconds. Be careful not to let it melt!
Sour cream, Mayonnaise – You can use all sour cream, all mayo, or all Greek yogurt in this dip. You can also use a combination. I used half mayo and half sour cream.
Cheeses: Sharp cheddar, Mozzarella, Parmesan – I like to shred my own cheese. Pre-shredded cheese contains cornstarch to keep the shreds separate which can interfere with melting.
Diced jalapeno peppers – fresh or canned
Bacon – cooked and chopped or crumbled
Fresh or canned jalapenos?
You can use canned or fresh jalapenos for this Jalapeno Popper Dip.
Canned jalapenos are the easiest option, and they’re nice and soft so there won’t be any crunchy bits in the dip. Plus they have a nice tang which adds a nice flavor to the dip.
You can also use fresh jalapenos. If you don’t want any crunchy bits in the dip I would recommend roasting or sautéing them first. If you like the crunchy bits, leave them raw. They may be hotter than the canned jalapenos.
An easy way to mimic canned jalapenos: Simmer the chopped jalapenos in half water, half vinegar for about 5 minutes. Let them cool slightly then drain before using. They will become soft and more of an olive green color. (This is the method I use.)
No Mayo Jalapeño Popper Dip
To make Jalapeno Poppers with no mayonnaise, simply swap out the mayonnaise for more sour cream or Greek yogurt.
Vegetarian Jalapeno Popper Dip
It’s easy to make this Jalapeno Popper Dip vegetarian. Simply omit the bacon or use chopped veggie bacon.
Healthier, Lightened-up Jalapeno Popper Dip
A few tips to lighten up Jalapeno Popper Dip to make it healthier:
- Use light cream cheese, sour cream, and mayo
- Substitute Greek yogurt for the sour cream and mayo
- Use low fat cheddar
- Substitute veggie bacon for the bacon
- Combine the panko with olive oil instead of butter
How to make Jalapeno Popper Dip with bacon
- Mix the cream cheese, sour cream, mayo, cheddar, mozzarella, parmesan, chopped bacon, chopped jalapenos, garlic powder, and salt and stir until combined.
- Spread into a 2 quart baking dish. (Mine was an 8 by 12 inch oval)
- Combine the panko with melted butter and sprinkle on top.
- Bake at 350° F until bubbly and the top is golden brown.
How to make Jalapeno Popper Dip in the slow cooker
- Combine all of the ingredients for the dip in the slow cooker and stir together.
- Sprinkle the extra cheeses for topping on top.
- Cook in the slow cooker on low for 2-3 hours, until everything is melted and creamy.
- Sauté the panko in butter in a pan until golden brown. Sprinkle on top of the dip before serving.
How to make Jalapeno Popper Dip in advance
Jalapeno Popper Dip can be made ahead of time. Prepare the dip and spread into a baking dish. Cover with plastic wrap and refrigerate for up to 3 days. When you’re ready to bake, combine the butter and panko then sprinkle on top. Bake as directed.
How to store Jalapeno Popper Dip
Store in the refrigerator for 3-4 days, tightly sealed with plastic wrap.
To freeze: let cool completely, then wrap tightly. This will keep in the freezer for 2-3 months.
What to dip into Jalapeno Popper Dip
- Slices of baguette
- Crostini (slices of baguette that have been toasted)
- Tortilla chips
- Bagel chips
- Pita crisps
- Veggies sticks – carrot, celery, cucumber
What to serve with Jalapeno Popper Dip
Jalapeno Popper Dip makes the perfect addition to your party appetizer or game day spread. For more appetizer ideas check out my
- Jalapeno Poppers
- Super Crispy Baked Chicken Wings
- Honey Sriracha Chicken Wings
- Loaded Smashed Potatoes
- Philly Cheesesteak Breads
Jalapeno Popper Dip
For the dip:
- 16 oz (454g) cream cheese, softened
- 1/2 cup (113)g mayonnaise
- 1/2 cup (113g) sour cream
- 1 cup (113g) shredded sharp cheddar cheese
- 1 cup (113g) shredded mozzarella cheese
- 1/2 cup (50g) freshly grated Parmesan cheese
- 4 oz can (113g) diced jalapeno peppers, drained (or fresh jalapenos)
- 4 oz can (113g) chopped green chilies, drained (or fresh peppers)
- 12 oz (340g) bacon, cooked and chopped (10-12 slices) (reserve some for garnish if desired)
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- 4 tablespoons (57g) melted butter
- 1 cup (60g) panko breadcrumbs
- 1/3 cup (37g) shredded sharp cheddar cheese
- 1/3 cup (37g) shredded mozzarella cheese
- freshly chopped parsley, chopped bacon, and jalapeno slices
- sliced baguette, crostini, bread, crackers, tortilla chips, or veggie sticks
- Mix the cream cheese, sour cream, mayo, cheddar, mozzarella, parmesan, chopped bacon, chopped jalapenos, garlic powder, and salt and stir until combined. (Reserve some of the chopped bacon for garnish if desired.)
- Spread into a 2 quart baking dish. (Mine was an 8 by 12 inch oval.)
- Combine the panko with melted butter and sprinkle on top.
- Bake at 350° F until bubbly and the top is golden brown, about 20 minutes.
- Garnish with chopped parsley, chopped bacon, and jalapeno slices, if desired.
- Serve with sliced baguette, crostini, bread, crackers, tortilla chips, or veggie sticks.
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