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4.46 from 11 votes

Jalapeno Popper Dip

Jalapeño Popper Dip takes the best of a Jalapeño Popper and turns it into dip form. This makes me happy because you get to bake the dip off in a skillet which makes it easy to serve.
Prep Time10 minutes
Cook Time30 minutes
40 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Snack
Cuisine: Mexican, Tex Mex, Southwestern
Servings: 8 people
Author: Gaby Dalkin


  • 10 slices bacon
  • 8 ounces 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


  • 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.


Serve with chips, pretzels, anything you love to dip with.


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