This post may contain affiliate links. Please read our disclosure policy.
Jalapeño Popper Dip is the perfect party appetizer. It’s creamy, spicy, and totally addictive. With fresh jalapeños, cream cheese, sharp cheddar, and bacon, this easy dip comes together in about 25 minutes and will be the hit of any gathering!
This is my go-to party dip for game day and holiday gatherings. If you love cheesy dips like this one, try my Cheesy Baked Garlic Dip and Easy Baked Queso Blanco Dip next!
Before You Get Started
A few quick tips to make sure your dip turns out perfectly:
- Soften the cream cheese first. It blends much more smoothly when it’s at room temperature. Set it out for about 30 minutes before mixing.
- Control the heat by removing seeds. The seeds and membranes hold most of the spice. Remove them for a milder dip, or leave some in if you like it hot.
- Prep it ahead if you need to. You can mix everything together, spread it in the baking dish, and refrigerate for up to 24 hours. Just add a few extra minutes to the bake time since it’ll be cold.
RECIPE WALK-THROUGH
How To Make Jalapeño Popper Dip
This dip is so easy to make, you’ll never want to spend time assembling individual Jalapeño Poppers again. Instead of slicing and filling each pepper half, you just mix all the ingredients together and bake. It’s ready in about 25 minutes!
Mix the Dip
In a large bowl, combine softened cream cheese, diced jalapeños, canned green chiles, 1 cup of shredded cheddar, most of the crumbled bacon (save a little for topping), and the seasonings.
Stir until everything is well combined.
- Use full-fat brick-style cream cheese, not the spreadable kind. It melts better and gives the dip a richer texture.
Fresh vs Canned Jalapeños: Fresh jalapeños give this dip the best flavor, but you can use a 4-ounce can of diced jalapeños if you’re short on time. The canned green chiles add extra flavor without adding heat. If you want your dip really spicy, swap them for another can of diced jalapeños.
Bake Until Bubbly
Spread the mixture evenly into a greased 2-quart baking dish. Top with the remaining cheddar cheese and reserved bacon.
Bake at 375°F for 15 to 20 minutes, until the cheese is melted and the edges are bubbling. The top should be lightly golden.
- Note: If you want a crispier top, sprinkle some panko breadcrumbs or crushed Ritz crackers over the cheese before baking.
Serving Suggestions
The easiest way to serve this dip is right from the baking dish with your favorite dippers. It pairs perfectly with crostini, baguette slices, pita chips, crackers, or tortilla chips.
If you’re feeling creative, try baking the dip in a bread bowl like I did with my Chili Cheese Dip. A cast iron skillet also works great for a rustic presentation.
Keeping It Warm for a Party: You can make this in a slow cooker to keep it warm throughout your gathering. Mix the ingredients together, transfer to the crock pot, and cook on HIGH for 1 to 2 hours. Switch to the warm setting for serving. If adding toppings, cover and cook for an additional 15 minutes to melt the cheese.
Garnish with sliced green onions if you like!
Variations
This recipe is great as-is, but you can easily customize it to your taste:
- Customize the mix-ins: Add more or less bacon or cheddar depending on your preference.
- Adjust the heat: Use more jalapeños (or leave the seeds in) for extra spice. For a milder dip, stick with the green chiles and remove all jalapeño seeds.
- Try different cheeses: Swap the cheddar for pepper jack, mozzarella, or Parmesan for a different flavor.
- Add a crispy topping: Sprinkle panko breadcrumbs or crushed Ritz crackers on top before baking.
- Bake it in a bread bowl: Hollow out a round loaf of bread and pour the dip inside before baking.
Storage Tips
Storage and Reheating
Leftover dip can be stored in the fridge, tightly covered, for 3 to 4 days.
To reheat, microwave at medium power in 30-second intervals until hot. Using medium power helps keep the cheese from separating. If you have enough leftover, you can also reheat it in a small oven-safe dish at 350°F until warmed through.
Frequently Asked Questions
Can you make jalapeño popper dip ahead of time?
Yes! Mix everything together, spread it in the baking dish, cover, and refrigerate for up to 24 hours. When you’re ready to serve, bake as directed, adding a few extra minutes since it will be cold.
Can you freeze jalapeño popper dip?
Cream cheese-based dips don’t freeze as well because the texture can change when thawed. For the best results, make it fresh or refrigerate for up to a few days.
How spicy is this dip?
It has a mild to medium kick depending on how you prep the jalapeños. Removing all the seeds makes it milder, while leaving some in adds more heat. You can also adjust the ratio of jalapeños to green chiles to find your perfect spice level.
More Party Appetizers To Try
These are all great appetizers for game day or any gathering!
- Layered Tex-Mex Dip
- Crab Dip Recipe
- Jalapeno Ranch Dip Recipe (Chuy’s Copycat)
- Jalapeno, Bacon & Corn Cheese Dip
- Cheddar Bacon Ranch Dip
- Air Fryer Egg Rolls
Jalapeño Popper Dip Recipe
Ingredients
- 8 ounces Cream cheese softened
- 4 Medium jalapeños seeded and diced (or a 4-ounce can of diced jalapenos)
- 4 ounces Canned green chiles
- 1 1/2 cups Shredded cheddar cheese freshly grated, divided
- 6 slices Bacon cooked and crumbled, divided
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Garlic powder
- Baguette slices or crackers for dipping
Instructions
- Preheat oven to 375°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine cream cheese, jalapeños, green chiles, 1 cup shredded cheddar, most of the bacon (reserve 1 to 2 tablespoons for topping), onion powder, and garlic powder. Stir until well combined.
- Spread the mixture evenly into the prepared baking dish. Top with the remaining ½ cup cheddar cheese and reserved crumbled bacon.
- Bake for 15 to 20 minutes, until the cheese is melted and the edges are bubbly.
- Serve warm with toasted baguette slices, crackers, or tortilla chips.
Notes
- Soften the cream cheese: Let it sit at room temperature for about 30 minutes before mixing for the smoothest texture.
- Cream cheese type: Use full-fat brick-style cream cheese, not the spreadable kind in a tub.
- Controlling the heat: Remove all seeds and membranes from the jalapeños for a milder dip. Leave some seeds in for more spice.
- Fresh vs. canned jalapeños: Fresh jalapeños give the best flavor, but canned work in a pinch.
- Make it ahead: Prep the dip, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time.
- For a crispy topping: Sprinkle panko breadcrumbs or crushed Ritz crackers over the cheese before baking.
- Slow cooker method: Mix ingredients in a slow cooker and cook on HIGH for 1 to 2 hours. Switch to warm for serving.
- Reheating: Microwave at medium power in 30-second intervals, or bake in a small dish at 350°F until warmed through.
- Storage: Refrigerate leftovers, tightly covered, for 3 to 4 days.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Why does my dip seperate and has a lot of oil in it when it bakes?
This was excellent! The green chilis take it to the next level. Yummy. I used pickled jalepenos instead of fresh and doubled the recipe. It was eaten up in seconds.
Nice! Awesome feedback Tammy, thanks for stopping by.
I normally double the recipe and it’s gone. Husband has requested it several times. Super yummy dip! Highly recommend!
Awesome comment Leah! Thanks for stopping by.
It’s fine. If you consider it’s basically the same recipe as jalapeno popper recipe but only 4 jalapenos instead of 12. To me this needs a lot more jalapenos and none of the soggy canned chilies. If you want it to taste like jalapeno poppers and not stuff jalapenos, then just make popper recipe and dice up the jalapenos instead of stuffing them. This isn’t bad, just doesn’t taste like poppers in a cracker.
Thank you for your feedback Jason.