In case you missed the last 48 hours here on WGC - we are DEEP into game day eats. And today is no exception. We’re making Jalapeño Popper Dip which is one of Thomas’ favorite recipes of all times. And maybe I’m biased, but I think he’s got pretty good taste.
Table of Contents
Why I Love This Recipe
Jalapeño Popper Dip takes the best of a Jalapeño Popper and turns it into dip form. This makes me happy for many reasons. 1: you get to bake the dip off in a skillet which makes it easy to serve. 2: you don’t have to assemble 3 dozen individual poppers which is suck a time suck. And 3: it’s very easy to skim a little dip off the top before your guests arrive and then cover up any evidence with some extra scallions. You know the drill!
I’ll be serving this up with a whole slew of other recipes (think lemon pepper parmesan wings and loaded guacamole) for the big game and you can bet it’s the same set up as our thanksgiving menu. I make all the food, and the guests are in charge of drinks!
Ingredients & Substitutions
- Bacon
- Cream Cheese softened
- Mayonnaise
- Sour Cream
- Garlic Powder
- Onion Powder
- Jalapeños
- Poblano Pepper
- Colby Jack Cheese
- Monterey Jack Cheese
- Feta Cheese
- Kosher Salt
- Black Pepper freshly ground
- Scallions for garnish
*For a full list of ingredients and instructions please see recipe card below.
How to Make Jalapeño Popper Dip
Step 1: Preheat oven to 350 degrees F. In a large nonstick skillet over medium heat, cook bacon, in batches, until crispy. Drain on a paper towel-lined plate, then crumble.
Step 2: In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, onion powder, most of cooked bacon (reserve some for topping), all of the poblanos most of the jalapeños (reserve some for topping), and 1 cup each cheddar and Monterey jack and all the feta. Season with salt and pepper.
Step 3: Transfer to an oven-safe skillet or baking dish and sprinkle with remaining cheese, crumbled bacon, and jalapeño.
Step 4: Bake until dip is golden and bubbly, 15 to 20 minutes. To finish, broil for 3 minutes to get cheese extra golden. Sprinkle scallions on top to garnish.
How to Store Jalapeño Popper Dip
You can store this in the fridge for 3-4 days in an airtight container. To warm, it would be best done in the oven at 350F till its warm though and molten.
How to Freeze Jalapeño Popper Dip
I do not recommend freezing this since its nice and gooey and the texture will not stay the same if frozen.
Tips & Tricks
Serve this with chips, toast, crackers, even veggies!
FAQs
The jalapeño can be too spicy for the kids but love this recipe. Any tips?
You can use more poblano and reduce/omit the jalapeños. Another option is to try the poblano corn cheese dip.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Jalapeno Popper Dip
Ingredients
- 10 slices bacon
- 1 8 ounce package cream cheese, softened
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 jalapeños finely diced
- 1 poblano pepper finely diced
- 1 ½ cups shredded Colby jack cheese
- 1 ½ cups shredded Monterey jack cheese
- ½ cup crumbled feta cheese
- Kosher salt and freshly ground black pepper
- Scallions for garnish
Instructions
- Preheat oven to 350 degrees F. In a large nonstick skillet over medium heat, cook bacon, in batches, until crispy. Drain on a paper towel-lined plate, then crumble.
- In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, onion powder, most of cooked bacon (reserve some for topping), all of the poblanos most of the jalapeños (reserve some for topping), and 1 cup each cheddar and Monterey jack and all the feta. Season with salt and pepper.
- Transfer to an oven-safe skillet or baking dish and sprinkle with remaining cheese, crumbled bacon, and jalapeño. Bake until dip is golden and bubbly, 15 to 20 minutes. To finish, broil for 3 minutes to get cheese extra golden. Sprinkle scallions on top to garnish.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
We left out the feta and this was EXCELLENT! Really great flavor. This is such a good Super Bowl snack, thanks Gaby!!
Thoughts on making this the night before?
Go for it - just bake it day of
Do you have to include the feta my family is not a fan?
Truly taste like a jalapeño popper!! So so good.
Leaving the bacon out is fine, right? No need to add a substitute?
correct
This is the best jalapeno popper dip, ever. Makes a lot, too.
Cant wait to make this! Are the peppers seeded or not?
The perfect game day dip!
Could this be thrown into a crock pot instead of the oven? If so, what do you recommend cooking temp/time?
I'm sure!! but we havent tested it so i cant say with any certainty about timing