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Jalapeno Popper Dip is the perfect party appetizer – it’s creamy, spicy and totally addictive. With fresh jalapenos, cream cheese, sharp cheddar and bacon, this jalapeño popper dip recipe will be the hit of any party!

An overhead shot of jalapeno dip in a white bowl surrounded by slices of bread

This Jalapeno Popper dip is my go-to party dip for gatherings and game day. Everyone loves it and it always goes fast! If you love cheesy dips like this, you have to try my Garlic Bread Cheese Dip and Easy Baked Queso Blanco Dip!

Jalapeno Popper Dip is so creamy, cheesy and spicy, you’ll definitely want to add it to your game day menu.

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The Best Jalapeno Popper Dip

This Jalapeno Popper Dip has all of the flavors of jalapeño poppers without the hard work of assembling each individual one. If that wasn’t good enough, it has extra cheese AND bacon for an irresistible dip that everyone will love.

It’s got simple, fresh ingredients and you can whip it up from start to finish in less than 30 minutes. You can prep it ahead of time and bake it later, and you can easily customize the heat and flavors. You can even serve it as a cold dip!

What you need

Ingredients and Substitutions

Ingredients in a bowl to make jalapeno popper dip
  • Jalapeños – I use fresh jalapenos in this jalapeño popper dip recipe because they are so flavorful. You can customize the heat by adding or removing the seeds and membranes from the pepper. Seeds=heat.
  • Green Chiles – This ingredient adds even more flavor without adding any heat. If you want your dip really spicy, you can use a can of diced jalapenos instead. There’s no need to drain them.
  • Cream Cheese – The base of the dip. Use the full-fat brick style, not the spread. For a lighter dip, swap out half of the cream cheese for light sour cream.
  • Cheddar Cheese – Freshly grated off the block sharp cheddar cheese. Feel free to add more if you like.
  • Bacon – Instead of wrapping bacon around the jalapeño poppers, it’s chopped up and put right into the dip! Leave it out if you don’t like it, or add more if you do.
  • Seasoning – Garlic powder and onion powder.

How To Make Jalapeno Popper Dip

This dip is so easy to make, you’ll never want to waste your time making those individual jalapeno poppers again. Instead of slicing and filling each jalapeno half with the cream cheese mixture, you just mix all of the ingredients together in a bowl and bake it for 15 minutes – it’s a delicious creamy dip recipe that’s ready in about 25 minutes!

Just throw the ingredients together in an oven-safe casserole dish, add some extra cheddar and cooked bacon on top and it’s ready to bake! That’s why it’s one of my most popular appetizer recipes!

Cream cheese jalapeno dip in a white bowl unbaked.

Serving Suggestions

The easiest way to serve Jalapeno Popper Dip is to bake it in a casserole dish and serve with crostini, baguette slices, pita chips, crisp crackers, or tortilla chips for dipping. If you’re feeling creative, bake the dip in a bread bowl like I did with my Chili Cheese Dip!

If you’re the type that likes to garnish, sprinkle on some sliced green onions.


This recipe is great as is, but you can play around with the ingredients to come up with something that’s perfect for you.

  • Customize the ingredients: Add more or less bacon or cheddar if that’s your thing.
  • Crispy Topping: Sprinkle some panko breadcrumbs or crushed Ritz crackers on top before baking for a crunchy topping.
  • Try it in a bread bowl! Mix up the dip and pour it into a hollowed out Shepherder’s bread loaf and bake.
  • Bake it in a skillet – A cast iron skillet is nice for a rustic presentation. Pour the dip into the skillet and bake as directed.
  • Cheeses: Swap out the cheddar for mozzarella cheese, pepper jack or Parmesan cheese for a completely different flavor.

Storage Tips

What To Do with Leftovers

Leftover dip can be stored in the fridge, tightly covered, for 3-4 days. Reheat in the microwave at medium power to keep the cheese from separating, at 30 second intervals until hot. Or if there’s enough leftover, you can bake it in a small oven safe dish.

Recipe Tips

  • Canned vs. Fresh: Use canned jalapenos to cut down on time; I do personally like the roasted jalapeno flavor.
  • Heat Level: Play with the ratio of jalapeno peppers to green chilies to find a spice level you like. This recipe gives you the flavors of the peppers without the heat so be sure to add more if you’re looking for the spice! Try leaving some of the jalapeno seeds in too, if you like spicy.
  • Keep it warm – You can cook the dip in a crock pot on HIGH for about an hour and then switch to the warm setting for serving. This will keep your dip warm for the duration of your party.
  • Additions: This dip is nice and thick since it is made with cream cheese. If you want a looser dip, or if you want to serve it chilled instead of warm, consider adding a half cup of mayonnaise or sour cream.

More Appetizer Dips

These are all great game day food ideas!


Jalapeno Popper Dip Recipe

4.91 from 111 votes
This Jalapeño Popper Dip is a quick way to enjoy the flavors of your favorite appetizer!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings


  • 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
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  • Preheat oven to 375℉. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
  • In a large bowl, combine cream cheese, jalapeños, green chilies, 1 cup shredded cheddar, most of the bacon (reserve 1-2 tablespoons for topping), onion powder, and garlic powder in a large bowl until well combined.
  • Spread evenly into the prepared baking dish and top with remaining ½ cup cheddar cheese and crumbled bacon.
  • Bake for 15-20 minutes until melted and bubbly.
  • Serve with toasted baguette slices or crackers.


To keep warm for serving, consider preparing in a slow cooker. Mix the dip ingredients together in a large bowl then transfer to the crock pot. Cook on HIGH for 1-2 hours, then switch to the warm setting. If adding toppings, cover and cook an additional 15 minutes after adding to melt the cheese, 


Calories: 255kcalCarbohydrates: 3gProtein: 9gFat: 23gSaturated Fat: 12gCholesterol: 64mgSodium: 351mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 668IUVitamin C: 9mgCalcium: 181mgIron: 1mg

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.


Sam is the blogger behind The Culinary Compass where she loves to try new dishes and ingredients from around the world. She hopes to bring experiences of new cultures to her readers without having to leave their home!

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4.91 from 111 votes (101 ratings without comment)

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  1. Rose says:

    I tweaked the 3x amounts slightly because I needed so much, and added sour cream. This was a big hit. So good and now my go to for this dip.

    1. Kristin says:

      Awesome feedback Rose! Thanks for stopping by.

  2. Vicki Nichols says:

    Can I leave the bacon out and serve it cold?

    1. Kristin Maxwell says:

      Yes you can serve it cold. If you prefer, you can also omit the bacon.

  3. Teresa Wagner says:

    Can I make this in a crockpot?

    1. Kristin Maxwell says:

      Yes! Cook for 1-2 hours on low heat, then switch to the warm setting for serving.

  4. Rebecca says:

    I would love your jalapeño dip recipe.

    1. Kristin Maxwell says:

      Do you mean this recipe that you commented on? I’m not sure which recipe you’re asking for.

  5. Rob says:

    Need to have

  6. Tracie says:

    Can this be made ahead and frozen?

    1. Kristin Maxwell says:

      Yes. I would freeze before baking it. Cover it tightly (to the surface) with plastic wrap, then seal in a container and freeze for up to 2 months.

      1. Lesa says:

        Excellent Dip! Very flavorful.

        1. Kristin says:

          Thank you Lesa!

  7. Robin says:

    Made this for a girl’s night. I used poblano peppers instead of jalapenos for a milder dip. It was so good! I never leave comments on anything, so the fact that I’m leaving a comment on this should tell ya something. Make it!!

    1. Kristin says:

      Thank you Robin! Glad you liked it. Awesome comment.

  8. Jeanne says:

    Really tasty! Great flavor and SO EASY.

    1. Adrienne - Yellow Bliss Road says:

      So glad you enjoyed it! Thanks for stopping by Jeanne.

  9. Jenn says:

    My teens absolutely love this recipe. One question though. You said you love the roasted jalapeños but I don’t see where you say to roast them in the recipe. Is that something you normally do?

    1. Kristin Maxwell says:

      Just a typo, the “but” was a misprint.

  10. Delilah says:

    What size can of diced chiles? And do you drain it first?

    1. Kristin Maxwell says:

      A 4 ounce can, and no need to drain.

  11. Wendy says:

    I made this dip for an appetizer night with friends and it was a hit. I’ll definitely make it again!

    1. Kristin says:

      That’s awesome Wendy! Thanks for sharing.

  12. Haley says:

    Made this for our friends giving last weekend and everyone loved it!! Such a great Recipe thank you!

    1. Kristin says:

      You are so welcome Haley! Thanks for stopping by.

  13. Brenda Baket says:

    This recipe was a hit. But I think I misread a step. When you say jalapeños (seeded and diced) does that mean to remove the seeds of the jalepeno?

    1. Kristin Maxwell says:

      Yes that’s what it means. But if you want to leave them in, that’s fine too. It will just be extra spicy.

  14. Donna says:

    Can you make this in a crock pot?

    1. Kristin Maxwell says:

      Sure! You can throw everything in the crock pot and cook on low for 2 hours. Then mix it all together in the pot and top with extra cheese, if desired, and cover for an additional 15 minutes or so to let the cheese melt. An easier way might be to mix all of the ingredients together first, before adding the the crock pot.

  15. Morgan says:

    Can I prepare it the night before and leave it in the fridge to bake the following day?

    1. Kristin Maxwell says:

      Yes you can.

  16. Maria says:

    Should I cook the bacon before baking?

    1. Kristin Maxwell says:

      Yes, you’ll see in the instructions you are to cook the bacon and crumble it.

  17. Christine Larison says:

    If I use a can of diced jalapenos, do I drain off the liquid?

    1. Kristin Maxwell says:

      Yes, you should drain them.