Creamy, cheesy, and with just a little kick of heat this Jalapeño Popper Dip may actually be better than traditional jalapeño poppers! If you love the flavor of a jalapeño poppers but don’t love all the fuss of stuffing those individual peppers then this dip is exactly what you need. Just combine the ingredients, bake until bubbly, and serve warm with your favorite dippers for a fun appetizer or game day snack that everyone will love!
Jalapeño Popper Flavor but with Half of the Work!
This dip is for my people who want to do less work in the kitchen, not more!
My husband made a batch of jalapeño poppers for a party we hosted recently and they were incredible but they took way too much work, haha! Sometimes you want the flavor of something but without all of the work and this Jalapeño Popper Dip is a perfect example. I ended up making a dip version of those jalapeño poppers and it was incredible. The Hot Crab Dip recipe I shared last year quickly became a reader favorite, so I knew you would love this one!
It’s cheesy, creamy, a little smokey thanks to the bacon, and has all of the classic tastes and textures of the original poppers. Not only is this dip delicious, it’s also half the work of making individual poppers which means you can spend more time having fun with your guests instead of being preoccupied in the kitchen. A win win!
— Ashlea
Key Ingredients and Notes
This is an overview of the main ingredients in this recipe. See the recipe card for full ingredients and instructions, below.
- Bacon: use any bacon you like best, cooking it until crispy. I prefer to cook bacon in the oven, but the stovetop is also fine.
- Cream Cheese: make sure to use full-fat, brick-style cream cheese for the best taste and texture. Let it come to room temperature before you begin for easy mixing!
- Mayonnaise: use a high-quality mayonnaise that you enjoy the taste of for the best results. I like to use one made from avocado oil.
- Greek Yogurt: I prefer to use whole milk Greek yogurt for this recipe, but you can sub a low-fat yogurt, if preferred.
- Shredded Cheese: orange cheddar adds a tangy, sharp taste, and Monterey cheese adds a mild, creamy texture with sweet, almost buttery notes. If you can’t find Monterey cheese, white cheddar makes for a good substitute!
- Jalapeño: a must-have in any jalapeño pepper popper dip recipe, this gives the dip a kick of spice! Remove the membrane and seeds from the peppers before slicing and adding them to the dip.
Ashlea’s Tips and Tricks for the BEST Dip
- Add even more spice: add extra jalapeños, or stir in a dash of cayenne pepper, chili powder, or hot sauce for an even bolder kick.
- Make it extra cheesy: try stirring shredded pepper jack or smoked gouda in with the mozzarella and Monterey Jack cheeses for extra depth and melty goodness.
- Ranch jalapeño popper dip: add 1-2 teaspoons of ranch seasoning to the base. Omit the Worcestershire for a stronger ranch taste.
- Chicken: turn your dip into a meal by stirring in slow cooker shredded chicken.
How to Make a Baked Jalapeño Popper Dip Recipe
- Create the base. Whisk the cream cheese and Greek yogurt in a bowl until smooth.
- Combine the ingredients. Add the remaining ingredients, stirring to combine. Then, transfer the dip to an oven-safe skillet or pie dish, and sprinkle extra cheese, bacon, and jalapeños on top.
- Bake and serve. Transfer the dip to the oven, and bake just until it’s bubbly and golden. Add sliced green onion, and enjoy warm!
My Favorite Ways to Serve
I typically serve my jalapeño popper dip warm with crostini for dipping. It’s also great with crackers, tortilla chips, or naan bread.
Don’t forget to add some veggies on the side, too! My favorite options are halved baby bell peppers, carrots, or celery sticks. Drizzle your veggies with a little olive oil and add salt and pepper for the best flavor.
This dip is usually part of a larger spread that includes a few more of my game day favorites like crispy baked dry rub wings, sweet and sour meatballs, or pulled pork sliders!
How to Make This Dip Ahead of Time and How to Store
Make Ahead: combine all the ingredients in a bowl up to 24 hours in advance. Cover the bowl tightly, and refrigerate. Then, bake the dip as directed, adding a few minutes as needed, when ready to serve.
Store: once cool, transfer leftover dip to an airtight container and store it in the fridge for up to 3-4 days. To serve, warm individual portions in the microwave in 30-second intervals. Or, reheat larger portions covered in the oven at 325°F just until warm.
More Really Delicious Game Day Recipes:
- Cheesy Pesto Pepperoni Pizza Dip
- Game Day Buffalo Chicken Sliders
- Sweet and Sticky Chicken Wings
- Creamy Spinach Artichoke Dip
- Sweet and Sour Meatballs
I hope you give this Jalapeño Popper Dip recipe a try! It’s exactly the kind of dip you’ll want to make for your next party! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Cheesy Jalapeño Popper Dip with Crispy Bacon
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Creamy, cheesy, and with just a little kick of heat this Jalapeño Popper Dip may actually be better than traditional jalapeño poppers! If you love the flavor of a jalapeño poppers but don’t love all the fuss of stuffing those individual peppers then this dip is exactly what you need. Just combine the ingredients, bake until bubbly, and serve warm with your favorite dippers for a fun appetizer or game day snack that everyone will love!
Ingredients
- 8 strips bacon, cooked until crisp, then drained and chopped (reserve 1–2 tablespoons for the top)
- 8 oz brick full-fat cream cheese, softened to room temperature
- 1/4 cup mayonnaise
- 1/2 cup whole milk greek yogurt
- 2 cloves garlic, finely minced or grated
- 4 ounces cheddar, shredded (orange)
- 4 ounces Monterey cheese, shredded (if you can’t find Monterey cheese you can use white cheddar)
- 4 jalapeños, seeded and diced small (reserve 1–2 tablespoons for the top)
- 1/3 cup thinly sliced green onion, plus more for garnish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- pinch of salt and pepper (season to taste)
Instructions
- Preheat oven to 350 degrees.
- Add the cream cheese and Greek yogurt to a large mixing bowl and stir until completely smooth. You can use a spoon to stir everything together or a hand mixer.
- Once the cream cheese mixture is smooth, add most of the chopped bacon (reserve 1-2 tablespoons for the top), garlic, 2 ounces of shredded cheddar cheese, 2 ounces of Monterey cheese, diced jalapeños (reserve 1-2 tablespoons for the top), green onion, Worcestershire sauce, hot sauce, salt and pepper. Stir until well combined. Give the dip a taste and adjust the seasoning as needed.
- Transfer the dip to a 9-inch skillet or a 9-inch pie dish. Top the dip evenly with the remaining shredded cheese, chopped bacon, and diced jalapeño.
- Bake the dip at 350 degrees for 15-20 minutes until bubbly and golden.
- Garnish with more thinly sliced green onion and serve with crostini.
Notes
Make Ahead: combine all the ingredients in a bowl up to 24 hours in advance. Cover the bowl tightly, and refrigerate. Then, bake the dip as directed, adding a few minutes as needed, when ready to serve.
Store: once cool, transfer leftover dip to an airtight container and store it in the fridge for up to 3-4 days. To serve, warm individual portions in the microwave in 30-second intervals. Or, reheat larger portions covered in the oven at 325°F just until warm.
Photography: Sasha Hooper
