Jalapeno Popper Dip

Easy and super flavorful jalapeño popper dip with bacon. Super creamy and satisfying. 


  • 1 pound cream cheese

  • 9 jalapeños

  • 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


  1. Slice the jalapeños in half and remove the seeds. The more you left, the spicier it guest. Chop them finely and set aside. 

  2. Fry the bacon strips and strain the grease. Set aside. 

  3. While the bacon is frying, in a bowl mix the cream cheese, sour cream, salt, oregano, garlic, and onion powder. 

  4. Add the chopped jalapeño and the cooked bacon. Mix well. 

  5. Transfer into an oven-safe dish and spread evenly. 

  6. Top up with a layer of shredded cheddar cheese. 

  7. Cook in the oven for 10 minutes at 392F /200 C until the cheese melts. 

  8. 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.