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
Made this for Super Bowl 54 yesterday. Was a big hit! Will likely add another jalapeño or two next time to kick the heat up a bit. Thanks, Gaby!
Can I mix everything together a day ahead and refrigerate before popping into the oven?
absolutely
This dip is a SLAM DUNK (and Stella is always the first to disappear at our parties!!)
TWINNING. We are loving Jalapeño Popper Dip over here too. This + a cold beer = heaven.
Ha! Love that you can sneak a taste test before hand! Definitely the perfect dip for game day! Or for when I want to have appetizers for dinner! Lol.
Making this for the game tonight. Quick question...do you seem the jalapeños or just dice & toss 🙂
seem?? I just dice them and toss them in
Haha! Sorry. I meant to say seed them :
ah! yes, take the seeds out
We doing this! And loading some on to potato skins!
OMG my husband would love this, especially with that beer! Gonna be making soon! Happy game day!
So excited to make this for tomorrow!! I have a feeling this is going to be a touchdown.!
What else would go great to eat this with besides tortilla chips?
you could use any kind of chips! Or veggies
Would love to try this... I love the flavor of jalapenos, but not the heat. Is this spicy?
not too spicy at all!
Does the poblano need to be charred and peeled? Can't wait to make this!
nope!! raw
Good stuff all the way around!
Holy Amaze-balls, I just added this to my super bowl menu!
Holy heck! I have to take something to a SB party on Sunday and I think I just found it!!!