Easy Jalapeno Popper Dip Recipe

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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!


Units Scale
  • 12 oz. shredded sharp cheddar cheese, divided
  • 12 oz. bacon, cooked and crumbled
  • 8 oz. full fat sour cream, room temperature
  • 8 oz. full fat cream cheese, room temperature
  • 3/4 cup petite diced fresh jalapenos, ribs and seeds remove
  • 1/4 cup thinly sliced green onion + more for garnish
  • 1/2 teaspoon garlic powder
  • Kosher salt
  • fresh cracked pepper
  • crackers or tortilla chips for serving


  1. Preheat oven to 350 degrees. 
  2. Add about 2/3 of the cheddar, bacon, sour cream, cream cheese, jalapenos, green onion, garlic powder, and a couple large pinches of salt and pepper to a large bowl. Reserve a bit of the diced jalapeno and crumbled bacon for topping if desired. If you're feeling fancy, slice a few rings of jalapeno to top the dip with as well.  
  3. Mix until well combined. 
  4. Transfer to a lightly greased baking dish and spread in an even layer. 
  5. Top with remaining cheddar cheese, jalapeno, and bacon. 
  6. Cover tightly with foil and bake for about 30 minutes or until the edges of the dip are bubbling slightly. 
  7. Remove foil and broil for 1-2 minutes or until the cheddar is melted and started to turn golden brown. 
  8. Garnish with thinly sliced green onion and serve with crackers!



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.