Our creamy take on a classic appetizer is about to take over on game days and holidays. Jalapeno Popper Dip has everything you love about the snack – melty cheese, fiery jalapenos, and crunchy, golden topping – and more. And by more, we mean bacon. Remember – it’s still a finger food when you serve it up with crackers, chips or veggies!

Jalapeno popper dip in a casserole dish, surrounded by Ritz crackers and sliced bread.
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We love dip recipes. But what we love even more than dips is when other foods we love translate into dips. Think Buffalo chicken dip or s’mores dip.

Whether they’re stuffed with cream cheese or cheddar, poppers are absolutely a classic app. In theory. But let’s face it – the ratio of pepper to cheese to (inevitably dry) breading can leave a lot to be desired. Especially when half the cheese either shoots out the back end when you bite into one, or it scalds the roof of your mouth. Or worse, it’s coagulated gloop with no meltiness to be found.

Good news – this app translates. Better news – the dip version is perfectly proportioned. Best news – it also has bacon in it.

This easy jalapeno popper dip recipe features a lot of other stuff you love about poppers too. But not just in theory, in practice. Obviously, this dip’s got jalapenos, except YOU get to control the spiciness. It’s got BOTH cream cheese and cheddar. And it’s topped with light and crispy panko bread crumbs that never feel like you’re trying to chew through a plaster cast.

But wait! There’s more!

With this easy appetizer, you don’t need to worry about finding a good jalapeno popper dipping sauce, because the jalapeno popper is the dipping sauce. Plus, you don’t need a deep fryer or an air fryer. Nor do you have to battle freezer burn or loose crumbs flying all over when you rip open that sad little plastic bag inside the bright purple box that misleads you to believe you’re getting 20 poppers when you only get like, 8. (And one is the size of a small toe, so it doesn’t even count.)

So, while you can’t pop jalapeno popper dip in your mouth, you can pop a Ritz cracker laden with this creamy concoction in your mouth. We’re not saying it ain’t messy, but you can do it. (We believe in you!)

How to Make Jalapeno Popper Dip

While some like it hot, and some walk on the mild side, easy Jalapeno Popper Dip is always a fan favorite. Jalapenos, bacon, cheddar and scallions are baked into a creamy base until bubbling and topped with golden, flaky panko breadcrumbs. Adjust heat to taste and serve with your favorite dippers.

  1. Chop the bacon, then cook until crispy and golden brown; transfer to a plate to drain.
  2. Blend the sour cream and cream cheese until very smooth.
  3. Fold in minced jalapenos, bacon, green onions, lemon juice, garlic powder, salt, pepper, and shredded cheese.
  4. Transfer the dip to a lightly greased baking dish.
  5. Mix bread crumbs and melted butter, then sprinkle even over the dip.
  6. Bake in a 375°F oven until the dip is bubbling, then broil 2 minutes until the topping is golden brown.
  7. Garnish with reserved jalapenos, bacon, and scallions and serve with bread and sliced veggies.

Chef’s Tips!

  • Forgot to soften your cream cheese? Use this hack! Cut the cream cheese into small chunks and cover with an overturned bowl; it should be perfectly pliable in 15-20 minutes depending on your room temperature.
  • As prepared, this recipe is more zesty than spicy. Adjust the heat by keeping at least half of the membranes and/or seeds intact when dicing the jalapeno peppers.
  • Swap half or all of the sour cream for Greek yogurt (make sure it’s plain!) to “lighten” the recipe. And while we don’t love this tip, you can cut out ½ cup of the shredded cheese.
  • Use melty mozzarella or Monterey jack instead of shredded cheddar. Want more spice? Swap for Pepper Jack.

Is this dip spicy?

Nope! There is a kick, but we wouldn’t call it SPICY-spicy.

Can I make this recipe keto or gluten-free?

Sure can! It’s as simple as omitting the bread crumb topping, but if you’d like a full recipe, view our keto and gluten free jalapeno popper dip on our sister site, Our Salty Kitchen.

A hand holding a slice of bread topped with jalapeno popper dip hovering over a casserole dish.

Can You Make Jalapeno Popper Dip Ahead of Time?

Yes! And jalapeno cream cheese dip is one of our favorites to make in advance, because you make it up to the point of baking and then just cover it tight with wrap and leave it in the fridge for up to 24 hours. No extra steps to take before baking! (Although, if you want you can hold off on adding the breadcrumbs, but then you’ve got an extra step for later. Boo!)

Serving Suggestions

Popper dip has a versatile flavor profile, but it is thick, so while it goes with many dippers, some dippers may not withstand its awesomeness.

  • We absolutely love jalapenos and bacon dip with a buttery Ritz cracker, but sliced baguette or crostini also do a good job heavy lifting.
  • Sturdier chips like pita chips or pretzel crisps work great. If you want a tortilla chip, we recommend a scoop because physics.
  • If you’re all carbed out, go for veggies like celery, carrots, and bell pepper wedges.

How long does Jalapeno Popper Dip last?

Dippers beware – while this will last 2-3 days in the fridge, you’re going to compromise some of that crispy topping with multiple reheats. In our professional opinion, you should just plan to eat it all in one sitting.

Side view, a slice of bread dipped into a casserole dish of jalapeno popper dip.

Did you make this jalapeno popper dip?!? We want to hear all about it! Leave a comment below, or share a photo and tag us on Instagram using @thesnackblog and #thesnackblog.

Jalapeno popper dip in a baking dish garnished with bacon, green onions, and sliced jalapeno peppers.

Crunchy and Creamy Jalapeno Popper Dip

Author: Danielle

While some like it hot, and some walk on the mild side, easy Jalapeno Popper Dip is always a fan favorite. Jalapenos, bacon, cheddar and scallions are baked into a creamy base until bubbling and topped with golden, flaky panko breadcrumbs. Adjust heat to taste and serve with your favorite dippers.

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Equipment

  • 2 Quart Baking Dish

  • Skillet

  • Large mixing bowl

  • Hand Mixer

  • Spatula

Ingredients

  • 8 slices bacon, chopped
  • 16 oz sour cream
  • 8 oz cream cheese, room temperature
  • ½ cup minced jalapenos, from 4-6 peppers
  • 4 green onions, thinly sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1.5 c shredded cheddar cheese
  • 1 c panko bread crumbs
  • 4 tablespoon butter, melted
  • sliced baguette or ritz crackers, for serving
  • sliced raw vegetables, for serving

Instructions

  • Heat oven to 375°F. Lightly mist a 2-quart baking dish with cooking spray. Line a plate with paper towels.

  • Place bacon in a skillet and cook over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon and transfer to a paper towel lined plate to drain.

  • Combine sour cream and cream cheese in a large mixing bowl. Beat with a hand mixer on medium speed until well blended and fluffy, 1-2 minutes.

  • Reserve 1 tablespoon jalapenos, 1 tablespoon bacon, and 1 tablespoon green onions for garnish.

  • Add the remaining jalapenos, bacon, and green onions to the sour cream mixture, along with the lemon juice, garlic powder, salt, pepper, and shredded cheese. Fold using a rubber spatula until well combined.

  • Transfer the mixture to the prepared baking dish

  • Combine the bread crumbs and melted butter in a small bowl and mix until well combined. Sprinkle evenly over the dip.

  • Bake for 20 minutes, or until the edges are bubbling. Switch the oven to the broiler setting and broil 2 minutes, or until the top is golden. Garnish with the reserved jalapenos, bacon, and scallions and serve with bread and sliced vegetables.

Notes

To quickly soften cream cheese:  cut into small chunks and cover with an overturned bowl. Leave at room temperature for 15-20 minutes.
Substitutions

  • Replace half or all of the sour cream with plain Greek yogurt.
  • Swap half or all of the cheddar for pepper jack, Monterey jack, mozzarella, or any cheese that melts easily.
  • Replace fresh jalapenos with 4 oz. canned or pickled.
  • Add more spice: keep half or more of the seeds and membranes

Make ahead instructions:  prepare the dip as directed, transfer to the casserole dish, cover with aluminum foil, and place in the fridge for up to 24 hours. When you’re ready to bake, remove the foil and bake as directed; add 5-10 minutes to total bake time.

Nutrition

Serving: 0.25cup | Sodium: 513mg (22%) | Calcium: 16mg (2%) | Vitamin C: 7mg (8%) | Vitamin A: 26IU (1%) | Sugar: 3g (3%) | Fiber: 1g (4%) | Potassium: 117mg (3%) | Cholesterol: 72mg (24%) | Calories: 282kcal (14%) | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 13g (81%) | Fat: 25g (38%) | Protein: 8g (16%) | Carbohydrates: 9g (3%) | Iron: 2mg (11%)



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