The Best Jalapeno Popper Dip

This super easy jalapeno popper dip comes together in about 10 minutes and can be made ahead of time, which makes it perfect for your next get-together! It’s got all the flavors you love about jalapeno poppers, but in a dip-able form that you can serve with crackers, chips, or crostini!

 

You Will Love This

• It takes just a few minutes to throw together! If you’re in need of a last minute appetizer, this jalapeno popper dip is perfect! You can have it ready to go in the oven in just a few minutes or make it up to 5 days in advance.
• If you enjoyed this Jalapeno Popper Dip, be sure to check out my Cheesy Baked Olive Dip, Spinach and Artichoke Dip, or my Easy Marinated Feta Recipe!

Ingredients and Substitutions

• Sharp Cheddar Cheese – I like to use sharp cheddar cheese for this recipe to get that really classic cheesy flavor. Mild cheddar just isn’t going to give you the same flavor here, so stick with sharp!
• Bacon – The best way to get perfectly crispy bacon with minimal effort is to throw it on a parchment-lined baking sheet and bake it at 400 degrees for about 20 minutes or so. Once you bake bacon, you’ll never fry it in a pan again!
• Sour Cream – I really prefer to use full-fat sour cream for this jalapeno popper dip. It will give you the best flavor and texture.
• Cream Cheese – Stick with full fat cream cheese in this recipe as well. This jalapeno popper dip is not a “health food”, so don’t try to make it so. For the best flavor and texture, opt for regular cream cheese instead of low fat.
• Jalapenos – If you want to keep your dip as mild as possible, use fresh jalapenos with the entire ribs and seeds removed. This will give you the pepper flavor without the heat. If you’re looking for some spice, try the canned diced jalapenos or a jar of pickled jalapenos.
• Green Onion – I love the fresh flavor that sliced green onion adds to this jalapeno popper dip. If you don’t have any on hand, you can leave them out, but they’re definitely going to bring some really necessary flavor.
• Garlic Powder – I prefer the ease of using garlic powder for this recipe, but you could also use a couple cloves of thinly sliced fresh garlic or minced garlic, if that’s what you’ve got on hand.

Instructions

Add cheddar, bacon, sour cream, cream cheese, jalapenos, green onion, garlic powder, and a couple large pinches of salt and pepper to a large bowl.

Mix until well combined. 

Spread mixture in a baking dish and top with cheddar cheese, sliced jalapeno, and bacon. 

Cover tightly with foil and bake for about 30 minutes then broil if desired.

Garnish with thinly sliced green onion and serve with crackers!

Tips

• As written, this recipe is NOT spicy at all. Which makes it a crowd-pleaser. Because the ribs and seeds are removed from the jalapeno, you get those crunchy bits of pepper throughout but there’s no heat. If you’d like a bit of heat, use canned diced jalapenos instead of fresh jalapenos! This will save you prep time and add that signature spicy flavor. You can typically buy hot or mild diced jalapenos, so be sure to read the package! You could also use jarred pickled jalapenos and dice them yourself.
• You can make this jalapeno popper dip ahead of time. This dip can be assembled up to 5 days in advance and stored in the fridge. Before baking, let the dip sit out on the counter for about an hour or so to come back to room temperature. Then bake according to the recipe directions, keeping in mind that you may need to add a bit of additional baking time to account for the cold dip.
• The best way to test and see if the dip is baked through and warm in the middle is to insert a butter knife into the center of the dip for a few seconds, then remove and carefully touch it to see if it’s warm or not. If it’s warm/hot then you know that the dip is fully cooked and everything is warmed through all the way to the middle.

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