Jalapeño Popper Dip

5 from 3 votes

Jalapeño Popper Dip

This Jalapeño Popper Dip is the perfect creamy dip recipe. If you love the taste of jalapeño poppers, but don't feel like stuffing a whole batch this dip will satisfy the craving and then some!

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 220kcal

Author: Lisa Longley

Ingredients

10 slices bacon see note 1 (95 grams)
4 fresh jalapeños see note 2
8 ounces cream cheese room temperature (227 grams)
1 cup sour cream I used reduced fat (227 grams)
1 cup mayonnaise I used light (113 grams)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1 1/2 cups sharp cheddar cheese shredded (169.5 grams)
1 1/2 cups Monterey Jack cheese shredded (169.5 grams)

Instructions

Preheat your oven to 350 degrees Fahrenheit. Spray a 4 cup baking dish with cooking spray and set aside.
In a heavy bottomed skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate and then chop into small pieces.
10 slices bacon
Cook the jalapeño in the skillet in the remaining bacon fat for about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
4 fresh jalapeños
In a large bowl combine the cream cheese, sour cream, mayonnaise, garlic powder, onion powder, kosher salt, cooked jalapeño, and most of the cooked bacon (reserve about 2 tablespoons). Stir in one cup of cheddar cheese and one cup of Monterey Jack. Taste and add more salt as needed.
8 ounces cream cheese, 1 cup sour cream, 1 cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon kosher salt, 1 1/2 cups sharp cheddar cheese, 1 1/2 cups Monterey Jack cheese
Transfer the mixture to the baking dish. Top with the remaining cheese and bacon. Bake for 15 to 20 minutes or until the cheese on top is bubbling and beginning to brown. Sprinkle with the green onions.
Serve with tortilla chips and enjoy.

Video

Notes

I suggest that you do not dice the bacon before cutting it. Because we are using the rendered fat to cook the jalapeños, you will want to easily remove the bacon from the pan by keeping it whole.
I recommend using gloves to cut the jalapeños. Think of the jalapeño as a rectangle and cut off four sides, leaving the middle seeds and ribbing in tact. Then cut each side into slices and chop them.
Making in the slow cooker: Combine all the dip ingredients, add them to a small slow cooker. Cook for two hours, stirring occasionally. While we reserve cheese and bacon to top it with when baking, you will want to mix both of those in at the start. Enjoy when the dip is heated through and the cheese is melted. Keep on the warm setting for up to two hours.

Nutrition