This Jalapeño Popper Dip is the perfect crowd-pleaser! Loaded with cream cheese, crispy bacon, and a kick of heat from fresh jalapeños, it’s the ultimate dip for any occasion. Let’s dive into this easy, irresistible recipe!
Looking for more appetizer ideas? Make a cheese board or Cranberry Pull Apart Bread, the perfect finger foods.
JALAPENO POPPER DIP
You need to try this dip version of the popular jalapeno poppers appetizer! Creamy and flavor dip loaded with bacon, cheese, and chopped jalapeno. This dip makes for a great appetizer no matter the occasion.
WHAT YOU NEED-
- Jalapenos– You can use either canned or fresh jalapenos! For the best results, fresh jalapenos! The heat level depends on if you leave the seeds and membrane, I like to clean them and leave some of the seeds.
- Cream Cheese– Cream cheese is what gives you a thick and creamy dip! Use either regular or low-fat cream cheese for this recipe.
- Sour Cream– I love adding sour cream to balance out the thickness of the cream cheese!
- Cheese– Use your go-to shredded cheese for this dip! Cheese like Colby jack, Mexican blend, mild cheddar, or even mozzarella cheese can be used. For the best results, use freshly grated block cheese!
- Bacon– The added bacon bits totally elevates this dip! You want to use cooked bacon bits, check out my 5 methods to cook bacon to get perfect bacon! LINK
- Flavor– To season the dip, this recipe calls for salt, pepper, and garlic powder! You can use any other seasoning you prefer! I highly recommend trying it with Ranch powder.
- Crunchy Topping– Adding the crunchy topping totally elevates this creamy dip recipe! For the topping I use melted butter and panko crumbs. It gives the dip a crunch, but it is totally optional!
HOW TO MAKE JALAPENO POPPER DIP
- Preheat the oven.
- Clean and pit the jalapenos and then finally chop.
- Add all the ingredients to a small casserole dish and mix until fully combined, spreading evenly along the casserole dish once mixed.
- In a small bowl, mix the ingredients for the crunchy topping and add to the casserole dish.
- Bake until the dip is bubbly, and jalapenos reach the desired tenderness.
- Remove from the oven and allow to cool for a couple minutes.
- Serve with chips, crackers or veggies.
SLOW COOKER JALAPENO DIP
This creamy dip can definitely be made in the crockpot, it’s so easy and great when having a gathering!
- Add all the ingredients for the jalapeno dip onto the slow cooker bowl.
- Cover with the lid and cook on LOW for about 2 hours, stirring every 30-45 minutes.
- After about 2 hours, the dip should be creamy, melted, hot and ready.
- Top the dip with additional shredded cheese, bacon bits, and sliced jalapenos!
- Transfer to a bowl or turn on the warm mode on your slow cooker and serve.
| If you are making the dip in the slow cooker, opt out of the crunchy topping because the slow cooker won’t get hot enough to crisp up the topping. |
SERVING IDEAS
This dip comes together and great with so many different sides! Serve with:
- Crostini
- Bagel crisps
- Crackers
- Tortilla Chips
- Bread
- Veggies
- Pretzel crisps
QUESTIONS YOU MIGHT HAVE:
Yes, you can totally use canned jalapenos! Use about 1 1/2 cups of chopped jalapenos!
This is based on preference! If you like your jalapenos very soft, then you want to roast or sauté the jalapenos before making the dip. I like the jalapenos to still have a slight crunch so I don’t roast them before.
Yes, you can use turkey bacon, chopped ham, ground sausage or just leave out the meat!
Yes, you can make this 1 day ahead of time! Once the dip is mixed, cover and store in the fridge! Just add the crispy topping right before baking. Just add a couple more minutes to your bake time since the dip will be cold.
Once the dip is cooled, store leftovers covered or in an airtight container in the fridge for 3-4 days! Reheat the dip in the microwave, skillet or oven until warmed. Tip– Add a splash of milk for extra creaminess when reheating!
I do not recommend that you freeze this creamy jalapeno dip.
Cheesy Jalapeno Popper Dip
Ingredients
- 5 jalapenos finely chopped
- 8 oz softened cream cheese 1 pack
- 3/4 cup sour cream
- 1 1/3 cup shredded cheese
- 1/3 cup parmesan cheese shredded or grated
- 8 oz bacon bits cooked
- ½ tsp salt
- 1 tsp garlic powder
- 1/4 tsp ground black pepper
Topping-
- 2/3 cup panko crumbs
- 2 Tbsp unsalted butter melted
Instructions
Oven Baked Method-
- Preheat your oven to 375°F.
- Cut the jalapeños by carefully cutting off the stems, slicing them lengthwise, and removing the seeds and ribs. Once cleaned, chop the jalapeños into small, bite-sized pieces.
- In a small casserole dish, add the chopped jalapenos, cream cheese, sour cream, shredded cheese, parmesan cheese, cooked bacon bits, salt, pepper, and garlic powder. Mix until combined and then spread the dip evenly across the bottom of the casserole dish, smoothing the surface to ensure uniform cooking.
- In a separate small bowl, mix the panko crumbs and melted butter. Sprinkle the toppings evenly over the dip in the casserole dish.
- Bake the dip at 375°F for about 20-25 minutes, or until the dip is bubbling and the jalapeños have softened to your desired level of tenderness. The topping should also be golden and crispy.
- Once the dip is finished baking, remove it from the oven and let it cool for a few minutes before serving. Enjoy with a side of crispy chips, crunchy crackers, or fresh veggies for dipping!
Slow Cooker Method-
- Begin by cutting off the stems of the jalapeños, then slice them in half lengthwise. Remove the seeds and ribs from each half. Once cleaned, finely chop the jalapeños into small, bite-sized pieces.
- Add the chopped jalapenos, cubed cream cheese, sour cream, shredded cheese, bacon, salt, pepper, and garlic powder into the slow cooker bowl.
- Stir the ingredients together briefly to ensure an even distribution before covering the bowl with the lid.
- Set the slow cooker to the LOW heat setting and let it cook for approximately 2 hours. Every 30 to 45 minutes, open the lid and stir the dip to help it melt evenly and prevent any sticking. The slow cooker will slowly heat the dip, allowing the ingredients to blend into a smooth and creamy consistency.
- After about 2 hours of cooking, the dip should be fully melted, hot, and creamy. At this point, sprinkle additional shredded cheese, bacon bits, and sliced jalapeños on top for extra flavor and texture.
- Once the dip is ready, you can either transfer it to a separate serving bowl or keep it in the slow cooker on the WARM setting to maintain the ideal serving temperature.
- Note: If you’re making the dip in the slow cooker, it's best to skip the crunchy topping typically used in oven-baked versions, as the slow cooker won’t get hot enough to crisp up the topping.
Leave a Reply