Cold Jalapeno Popper Dip
Get ready to fall in love with my 20-minute cold jalapeño 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Ingredients
Units
Scale
- 16 ounces sour cream
- 4 ounces cream cheese, room temperature
- 2 tablespoons pickled jalapeno juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- a couple pinches of cayenne pepper, optional
- 2 tablespoons sliced chives + more for garnish
- 1/2 cup sliced green onion + more for garnish
- 1/2 cup finely diced pickled jalapenos
- 2 jalapenos, ribs and seeds removed, finely diced (about 1/3 cup)
- 4 ounces shredded sharp cheddar cheese
- 12 ounces bacon, cooked and crumbled
- Kosher salt
- fresh cracked pepper
- sliced fresh jalapenos for garnish
- crackers, tortilla chips, or Fritos for serving
Instructions
- 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, green onion, 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!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- 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.
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- 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.
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- 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.
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- 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!
Find it online: https://midwestfoodieblog.com/cold-jalapeno-popper-dip/
