20 Minute Cold Jalapeno Popper Dip

Get ready to fall in love with my 20-minute cold jalapeno popper dip—it’s a total game-changer! Packed with cream cheese, sharp cheddar, spicy jalapeños, and crispy bacon bits, this dip has all the flavors of your favorite poppers without the hassle. It’s ridiculously easy to throw together and perfect for dipping chips, crackers, or whatever you’ve got on hand.

You are going to be obsessed with this.

• Texture. Not too hard, not too soft. This cold jalapeno popper dip has a deliciously creamy texture thanks to the perfect sour cream and cream cheese ratios.
• Flavor. The combo of fresh jalapenos with pickled jalapenos (and jalapeno juice) pairs beautifully with chives and green onions, giving this jalapeno popper dip its signature bright, tangy flavor with as much or as little spice as you like!
• No Mayo. One ingredient you may notice is absent from this dip is mayonnaise! I love it on a turkey sandwich, but it has no place in jalapeno popper dip! Sour cream and cream cheese have way more flavor and a better overall texture for this type of dip.

Here’s what you’ll need.

Here’s how it comes together.

Add sour cream, cream cheese, pickled jalapeno juice, garlic powder, onion powder, cayenne pepper, and a couple large pinches of salt and pepper to a food processor. Process until smooth and creamy. Transfer to a large bowl.

To that bowl add chives, pickled jalapenos, fresh jalapeno, most of the sharp cheddar cheese (reserve some for garnish), and most of the bacon (reserve some for garnish).

Gently fold the ingredients into the sour cream mixture. Season to taste with salt and pepper.

Refrigerate the dip for about 30-45 minutes. Transfer to your serving dish. Garnish with sharp cheddar, crispy bacon, sliced jalapeno, sliced green onion, and chives. Serve with Ritz crackers, tortilla chips, and Fritos. Enjoy!

Things I learned while testing this recipe.

• To make your dip spicy, leave some of the ribs and seeds from the fresh jalapeno in the dip, or add a couple extra pinches of cayenne pepper. To make it mild, be sure to remove all the ribs and seeds before mixing.
• Make sure your cream cheese is at room temperature so it mixes in easily. Hard cream cheese isn’t going to mix in as well and you might end up with big chunks throughout the dip.
• You can use an electric mixer or a food processor to mix up this dip. It will be a bit difficult to do by hand so I recommend using one of your favorite kitchen gadgets.
• If the dip seems loose just after mixing, do not fret! Once you let it sit in the fridge for an hour it will tighten up and become the perfect consistency for dipping and scooping!

Prep it now, thank yourself later.

• This dip is the perfect make-ahead appetizer for your next game-day celebration!
• The flavors just get better with time as this dip sits in the fridge.
• It can be made days in advance and stored in the fridge until you’re ready to eat.
• Season to taste with salt and pepper before serving.

Just in case you have leftovers.

• Store leftovers in an airtight container in the fridge for up to a week.
• Mix well and season to taste with salt and pepper before serving.

More easy dip recipes for your eating pleasure.