Jalapeno popper dip combines the fiery kick of jalapenos with the creamy richness of cream cheese, sour cream, and melted cheddar cheese. Jalapeno poppers are a classic appetizer that never fails to please. This recipe transforms jalapeno poppers into a scoopable dip. This dip is guaranteed to be a hit at any gathering, infusing your party platter with a burst of flavor. While this recipe is a special-occasion food, the jalapenos are rich in vitamins and antioxidants.
Ingredients You'll Need for this Recipe
- 1 pound cream cheese
- 9 jalapenos
- 1 cup sour cream
- 1 cup diced or sliced bacon
- 2 cups shredded cheddar cheese
- 2 tablespoons oregano
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 spring onion, chopped
How to Make Jalapeno Popper Dip
- Preheat your oven to 395 degrees F (200 degrees C).
- Slice the jalapenos in half, cut off the tops, and remove the seeds. Leave some seeds if you like it spicy. Dice the jalapenos and set aside.
- Fry the bacon pieces and drain off the grease. Set aside.
- While the bacon is frying, mix the cream cheese, sour cream, salt, oregano, garlic powder, and onion powder in a bowl.
- Add the chopped jalapenos and cooked bacon. Mix well.
- Transfer the mixture into an oven-safe dish and spread into an even layer.
- Sprinkle the shredded cheddar cheese over the top of the dip.
- Cook in the preheated oven for 10 minutes until the cheese melts.
- Sprinkle with the chopped onion and serve with crackers, tortilla chips, or toasted bread.
How to Serve Jalapeno Popper Dip
For a casual and relaxed setting, present the dip in the center of a large platter surrounded by a variety of dipping options, such as tortilla chips, crackers, and toasted slices of baguette. You could also offer an array of fresh, crunchy vegetables like bell peppers and celery for a healthier alternative. For a more formal occasion, consider serving the dip in individual ramekins or mini dip bowls.
Tips & Variations for this Dish
Follow these tips and variation ideas to create the best jalapeno popper dip:
- Opt for fresh jalapenos over canned, if possible, because they offer a crisper, more authentic taste.
- For a smoky flavor, roast the jalapenos before adding them to the dip.
- Experiment with different kinds of cheeses for the top of the dip. Sharp cheddar is a good choice to start with.
- Don't overcook the dip or the melted cheese can become hard and less appetizing.
- If you'd like a bit of a crunch to contrast the creamy texture, add a breadcrumb topping before baking.
- Remove all the jalapeno seeds if you don't want the dip to be spicy. Adjust the heat level by how many seeds you add.
- Wear gloves when you dice and handle the jalapenos or you might end up touching your eyes and causing them to burn.
- For a vegetarian version, omit the bacon pieces.
How to Store Leftovers
The melted cheese on top of the dip is best right after baking. If you want to store leftovers, cover the dish and store it in the refrigerator for up to 5 days. It's best to reheat the dip in the oven until it's warm throughout. Be aware that the texture of the dip may alter a bit after refrigeration and reheating.
More Dip Recipes
- Healthy Greek Seven Layer Dip
- Classic Hummus
- Healthier Kale Artichoke Dip with Baked Wonton Chips
- Smoked Goat Cheese Dip with Crispy Garlic
Jalapeno Popper Dip
Easy and super flavorful jalapeño popper dip with bacon. Super creamy and satisfying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dips/ snacks /side dishes
- Cuisine: American
1 pound cream cheese
1 cup sour cream
1 cup bacon strips
2 cups cheddar cheese
2 tablespoons oregano
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 spring onion
Slice the jalapeños in half and remove the seeds. The more you left, the spicier it guest. Chop them finely and set aside.
Fry the bacon strips and strain the grease. Set aside.
While the bacon is frying, in a bowl mix the cream cheese, sour cream, salt, oregano, garlic, and onion powder.
Add the chopped jalapeño and the cooked bacon. Mix well.
Transfer into an oven-safe dish and spread evenly.
Top up with a layer of shredded cheddar cheese.
Cook in the oven for 10 minutes at 392F /200 C until the cheese melts.
Serve with crackers, nachos, or toasted bread.
If you don’t want it to be spicy at all, make sure to remove all the seeds. I recommend chopping them using gloves, otherwise, you can end up touching your face, and that’s not a pleasant experience.
This is meant to be eaten right after being made because of the melted cheese, however, if there will be any leftovers, store in the fridge for up to 5 days and reheat it in the oven before eating it.