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This jalapeno popper dip recipe is an easy, cheesy, baked appetizer with cream cheese, cheddar cheese, bacon, and jalapenos served with tortilla chips.
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Why you'll love this recipe
If you love jalapeno poppers but you don’t love the work of making them, this cream cheese jalapeno popper dip will satisfy the deepest popper cravings with minimal effort on your part.
This dip is so popular because it's the hassle-free version of jalapeno poppers that tastes just as delicious. There's something so magical that happens when you bake cream cheese, diced jalapenos, bacon, and cheddar cheese. It's a mouthwatering combination.
The best part is that it's as easy as combining ingredients, spreading them in a dish, and baking! Rivaling my baked spinach artichoke dip, but in a good way, this baked popper dip will become your go-to appetizer for game day or any event where there's food. It's guaranteed to disappear!
Ingredient notes
Ingredient amounts are listed in the printable recipe card below.
- Cream cheese - or Neufchatel will work great!
- Sour cream - or full-fat Greek yogurt as a substitute
- Mayonnaise - this adds a delicious flavor and silky texture, especially once the dip is baked.
- Garlic powder - or freshly minced garlic cloves will be delicious
- Mexican cheese blend - or substitute shredded cheddar and shredded Monterey Jack
- Chopped jalapenos - use fresh or canned
- Crumbled bacon - we use the store-bought bacon for convenience but you can fry your own and crumble it.
- Green onions - these add color, flavor, and texture. Of course, they're optional.
How to make jalapeno popper dip
First, preheat your oven to 375 degrees Fahrenheit and coat an 8-inch iron skillet or any baking dish with cooking spray. Combine CREAM CHEESE, SOUR CREAM, MAYONNAISE, and GARLIC POWDER with a hand mixer or stirring utensil.
Next, fold in SHREDDED CHEESE, JALAPENOS, BACON, and GREEN ONIONS, reserving a pinch of each for garnish. Spread the jalapeno popper dip mixture into the prepared baking dish and garnish.
Then, bake the dip 25 minutes uncovered until it's bubbly and golden brown. Remove from oven and allow to cool a few minutes. Serve baked jalapeno popper dip warm with crackers, tortilla chips, bread, or vegetable sticks.
To store, allow the dip to cool and refrigerate in an airtight container up to five days or 30 days in the freezer. When reheating, add a splash of milk or half and half.
Fresh vs. pickled jalapenos
I always prefer the flavor and color of fresh jalapeños in popper dip but pickled jalapenos are always welcome. They're both really convenient and extremely flavorful, so use whichever you prefer.
Can I make this dip ahead?
Yes! You can assemble jalapeno popper dip and bake when you need it. To do this, simply combine the ingredients and store it in an airtight container. To serve, preheat the oven and transfer dip to your preferred baking dish. Follow baking instructions on the recipe card below.
How to serve baked jalapeno dip
The sky is the limit! You can serve this dip with potato chips, tortilla chips, crackers, or raw vegetables.
Can I freeze this recipe?
Yes! Allow jalapeno popper dip to cool completely and store it in a freezer-safe container for up to 90 days, or longer if vacuum sealed. To thaw, transfer it to the refrigerator for an overnight stay. After that, it's ready to heat and serve.
More appetizers we love
- BBQ Pulled Pork Sliders
- Guacamole
- Seven Layer Dip
- Hot Crab Dip
- Totchos Tater Tot Nachos
- Instant Pot Spinach Artichoke Dip
- 5-Minute Homemade Salsa
- Crockpot Spinach Artichoke Dip
📖 Recipe
The BEST Jalapeno Popper Dip
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 (8-ounce package) Cream Cheese, softened
- ½ cup Sour Cream, or Greek Yogurt
- ¼ cup Mayonnaise
- ½ teaspoon Garlic Powder
- 16 ounces Shredded Mexican Cheese Blend, 4 cups
- 1-3 Fresh Jalapeños (test the heat on each one!), seeded and diced (or ¼ cup canned)
- 6 slices Cooked Bacon, about ⅓ cup crumbled
- 2 Green Onions, sliced
Instructions
- Preheat oven to 375 degrees Fahrenheit and coat an 8-inch oven-safe skillet or baking dish with cooking spray.
- In a mixing bowl, combine CREAM CHEESE, SOUR CREAM, MAYONNAISE, and GARLIC POWDER.
- Fold in SHREDDED CHEESE, JALAPENOS, BACON, and GREEN ONIONS, reserving a pinch of each for garnish.
- Spread into a baking dish and garnish.
- Bake 25 minutes (uncovered) until bubbly and golden brown.
- Remove from oven, allow to cool a few minutes.
- Serve warm with crackers, tortilla chips, bread, or vegetable sticks.
- To store, allow to cool and refrigerate in an airtight container up to five days.
Recipe Notes
Equipment
- electric hand mixer or stirring utensil
- 8-inch iron skillet or 8" baking dish
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Sharon S says
Very good!
Traci says
Yay! So glad you enjoyed 🙂 Thank you for trying my recipe!
Desire' says
I previously based my rating just on the presentation of the recipe alone. I changed it to a five because this recipe is one of the few good ones that includes green onions and doesn't tell you to use canned and pickled jalapenos. I keep mine keto by using the hard part of the Romaine lettuce leaf, absolutely wonderful! Everyone else is enjoying it with butter crackers, authentic tortilla chips and whatever else they can get their hands on!
Traci says
I really appreciate you coming back to update your rating, thank you! I love hearing how you made it work for your own way of eating, and that romaine idea is such a smart scoop. Thank you so much for taking the time to leave a thorough review 🙂 Enjoy
Desire says
One of the best recipes out there. A lot of them forget about the green onions, which to me is pretty darn important, not only in the recipe but on top after baking so you can get the freshness from them.
Traci says
Thank you so much for the kind words! I love how that finishing touch brings everything together. So happy to hear this one was a hit for you. Enjoy!
Liz says
I doubled the recipe and ended up adding 8 cups of cheese since the original recipe said 4 cups. I didn’t see the X2 recipe option until after I assembled the dip already and the X2 recipe said 4 cups as well. Do you think the dip will still be good with all that extra cheese?
Traci says
Hi Liz! You did it exactly right — doubling to 8 cups of cheese was correct! Unfortunately, the recipe scaler doesn’t update the light gray ingredient amounts (as noted above the button), so you caught that perfectly. Your dip should turn out just right and perfectly cheesy! Let me know if you have any more questions.
Kelly Dronsfield says
I wish I could give this dip 10 stars!! It was scrumptious. It will be my signature appetizer when asked to bring one. Thank You
Traci says
10 stars is such a compliment! I'm so glad you're enjoying it. Thank you for trying it and for taking the time to let me know. Cheers!
Christa Norton says
I've made this recipe TWICE in TWO DAYS! First, was for a client's party, and I followed the recipe. It was EXCELLENT! Great flavor and not spicy! There was enough heat to let you know there were jalapeños in the dip, but not enough to stop everyone from enjoying it. I shared the link for this recipe multiple times.
The second time was for dinner. I added cooked crab, minced garlic, and red onion. WOW!
Traci says
Yay!!! Making it twice and so soon, that's true love! Thank you for making my recipe and for taking the time to share your experience. Makes my day! Also, I have a Hot Crab Dip recipe you would probably love too! Thanks again and enjoy!!
Tuna says
My garden is plentiful with jalepeno this summer! I made this the first time per the recipe and it was great. Due to so many jalepeno I am making it for Labor Day but plan to use more jalepeno!
Traci says
Yayy! I love that you'll be making it with even more jalapeno's from your garden next time. Thanks for trying my recipe and for leaving feedback. Enjoy!
Dave says
It was a hit at our family reunion! I used fresh whole Jalapeños, seeds and all and used finely chopped sweet onion rather than green onion other than the garnish! We loved it and I will make it again!
Traci says
So glad it was a hit with your family! I love using fresh jalapeños with the seeds for that extra kick, and the sweet onion swap sounds delicious too. Thanks for sharing your twist on it!
Jennifer T says
Can this be made in a crockpot?
Traci says
Hey Jennifer–thanks for your question! This recipe was developed specifically for baking, so I haven’t tested it using other methods. If you decide to experiment, I’d love to hear how it turns out! xoxo
Kelly says
Hello, Traci! I have one more question:
Can I put all the ingredients together in the baking dish and bake it the next day? Or would that ruin the integrity of the jalapenos and bacon?
Kelly
Traci says
Hi Kelly, great question! You can assemble the dip ahead and refrigerate it overnight. The jalapeños should hold their texture, and while the bacon may soften, it will still add great flavor. If using a ceramic dish, let it sit at room temperature for 20-30 minutes before baking to prevent thermal shock. Enjoy! xoxo