Jalapeño Popper Dip

Jump to Recipe

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.

An overheat shot of jalapeño popper dip in a rectangular dish, with someone's hand dipping a tortilla chip into it, and a couple other people's hands holding Stella Artois beer bottles placed on the side.


 

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!

An overheat shot of jalapeño popper dip in a rectangular dish, with Stella Artois beer bottles and plates with tortilla chips on the side.

Ingredients & Substitutions

Mise-en-place of all the ingredients to make jalapeno popper dip.
  • 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

A paper towel-lined plate with cooked bacon.

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.

A large glass mixing bowl with all the ingredients to make jalapeño popper dip, with two small glass mixing bowls with bacon bits and chopped scallions.

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.

A rectangular white dish with the jalapeño popper dip mix sprinkled with shredded cheese, crumbled bacon and jalapeños on top, ready to go into the oven.

Step 3: Transfer to an oven-safe skillet or baking dish and sprinkle with remaining cheese, crumbled bacon, and jalapeño.

A rectangular white dish with the baked jalapeño popper dip garnished with chopped scallions.

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.

A closeup shot of the cheesy top of jalapeño popper dip, with the bacon bits and chopped scallion 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!

An overheat shot of jalapeño popper dip in a rectangular dish, with Stella Artois beer bottles and plates with tortilla chips on the side.

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

Author: Gaby Dalkin
4.9 from 13 votes
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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine Mexican, Tex Mex, Southwestern
Servings 8 people

Ingredients
  

  • 10 slices bacon
  • 1 8 ounce package cream cheese, softened
  • cup mayonnaise
  • 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

Serve this with chips, toast, crackers, even veggies!

Nutrition Information

Calories: 504kcal | Carbohydrates: 5g | Protein: 18g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 718mg | Potassium: 206mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1017IU | Vitamin C: 18mg | Calcium: 416mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

34 Comments

  1. 5 stars
    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!

  2. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating