Bacon Jalapeno Popper Dip
This jalapeno popper dip is one of my favorite party appetizers. Creamy, rich cream cheese, spicy diced jalapenos, and a blend of cheeses are baked until perfectly melty. It's a deliciously irresistible dip inspired by the classic appetizer everyone knows and love! Oh...and did I mention it's loaded with bacon?!
4 tablespoons
10
Servings
238
Calories
20.3g
Fat
7.7g
Protein
1.8g
Net Carb
2g
Total Carbs
When it comes to party food, a cheesy dip is almost always the perfect choice – especially for tailgating or a Super Bowl spread. This extra creamy, slightly spicy recipe also shines as a crowd-pleasing Christmas party appetizer or bring it to a New Years Eve party. Ready in just 30 minutes, it delivers all the flavor of jalapeno poppers without the fuss of scooping and stuffing. Plus, there’s no risk of a rogue seed flying into your eye during prep – speaking from experience here!
What makes this dip recipe different?
- It’s low-carb – Some jalapeno popper dip recipes have you top the dip with crushed tortilla chips, breadcrumbs or panko before baking. Not this dip! We are keeping it low carb only topping our finished dip with more bacon!
- It’s creamy – Unlike other recipes, this dip uses cream cheese, sour cream, mayonnaise and two different types of cheeses to make it very creamy and scoopable.
- Adjust the level of heat – This dip recipes uses 4 jalapenos, but if you don’t like heat or you want more, I give instructions on how to turn the level of heat up or down.
Jalapeno Popper Dip Recipe Video
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Jalapeno Popper Dip Ingredients
4 jalapeno peppers, divided
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8 oz cream cheese, softened at room temperature
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1/2 cup sour cream
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1/4 cup mayonnaise
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1 cup shredded sharp cheddar cheese, divided
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1/2 cup shredded Monterey jack cheese
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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4 slices thick-cut bacon, cooked & chopped, divided
Bacon Jalapeno Popper Dip Directions
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Seed & diced jalapenos
Preheat oven to 375 ℉. Remove the seeds and ribs from three jalapenos and finely chop. Keep the seeds and ribs in one jalapeno and finely chop for spiciness. Set aside.
Ingredients
- 4 jalapenos
Quick Tip
If you want the dip less spicy, remove the seeds and ribs from all jalapenos or use less jalapenos. For more heat, keep the ribs and seeds intact or use more jalapenos. -
Mix the dip
To a large mixing bowl, add cream cheese, sour cream, mayonnaise, 3/4 cup cheddar cheese, Monterey jack cheese, garlic powder, onion powder, paprika, salt and pepper. Using a wooden spoon or spatula, combine and mix well.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 1/2 teaspoon garlic powder
- 1/2 tesapoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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Add the heat and flavor
Add the chopped jalapenos and half of the chopped bacon. Stir to combine.
Ingredients
- chopped jalapenos
- chopped bacon (half of it)
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Bake
Scoop the mixture into a small casserole dish or oven-safe skillet. Top with remaining 1/4 cup cheddar cheese and bake for 15-20 minutes or until the top is slightly browning and dip is bubbling.
Ingredients
- 1/4 cup shredded cheddar cheese
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More bacon please
After baking, top with the remaining chopped, cooked bacon and serve with halved peppers, celery, jicama sticks, or low carb tortilla chips.
Ingredients
- remaining chopped bacon
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Slow cooker instructions
Combine all the ingredients in a small 2-qt slow cooker and cook on low for 2-3 hours, stirring occasionally. Once all the cheeses have melted and combined, serve.
