Jalapeno Popper Dip

Jalapeno Popper Dip appetizers This jalapeño popper dip is a creamy, spicy dip made with jalapeño peppers, bacon, cream cheese, shredded cheese and aromatics with a crunchy topping jalapeno appetizers Jalapeno Popper Dip dips

This jalapeño popper dip is a creamy, spicy dip made with jalapeño peppers, bacon, cream cheese, shredded cheese and aromatics with a crunchy topping. It’s got the same delicious flavors of jalapeño poppers but in dip form. I prefer it over jalapeno poppers - simpler and less fussy to make and even more flavor. No deep friying required and way more filling in each bite! Perfect as a appetizer or for game day, or any gatherings. It perfect straight out the oven served with crackers, tortilla chips, homemade pretzels or any kind of crisps.

Jalapeno Popper Dip

Creamy Jalapeño Popper Dip Recipe Ingredients

  1. BACON: I love the addition of bacon in this dip but if you prefer it without it will still be fantastic. I cook the bacon myself but feel free to use store bought cooked bacon if you prefer. If you are skipping the bacon you will need 1-2 tablespoon of olive oil to saute the aromatics.
  2. SHALLOT & GARLIC: They add plenty of flavor to this dip. Feel free to swap out the shallot for a small yellow onion or small red onion and use as much garlic or as little garlic as you prefer.
  3. JALAPENOS: Fresh jalapenos are a must for this jalapeño popper dip. I use two medium ones but feel free to use as many as you prefer. Remove the seeds and stems.
  4. PICKLED JALAPENOS: I love the tangy flavour they give this dip but if you don’t have any you could add in some canned green chillies or leave them out if desired.
  5. CREAM CHEESE: I always recommend full fat for best flavor and consistency in the dip and make sure it’s room temperature so it’s easy to mix.
  6. SOUR CREAM: Same goes for the sour cream - full fat and room temperature. Adds a creamy tangy flavor to the dip.
  7. MAYONAISE: This adds flavor and richness and adds to the creamy texture of the dip. Use real mayo not dressing for this recipe.
  8. WORCESTERSHIRE SAUCE: Adds flavor to the dip
  9. SHREDDED CHEDDAR CHEESE: I used a blend of cheddar cheeses and you could do the same or use a Tex Mex blend or Monterey Jack cheddar, old yellow cheddar or white cheddar too - whatever kind of cheddar you prefer really. You can even toss in some mozzarella cheese for extra cheese pull (I would say replace ½ cup cheddar for it) or even blend in a bit of parmesan cheese.
  10. TOPPING: I love to use crumbled ritz crackers for the topping or any other type of snack cracker or buttery salty rounds combined with a bit of melted butter and shredded cheddar cheese. If you prefer to us panko breadcrumbs you can. The topping is technically optional - if you want to skip the crunchy topping feel free to - simply top the creamy part of the dip with the reserved ½ cup of cheese.
  11. VARIATIONS: For extra flavor or more amplified flavor feel free to add in some garlic powder and onion powder or a dash of hot sauce for extra heat and flavor. Stir in some fresh green onions for some extra flavor as well.

Jalapeno Popper Dip

How To Make This Creamy Jalapeño Popper Dip (full instruction below)

  1. Saute Bacon & Aromatics: Cook bacon, drain and crumble. Use some of the bacon fat to saute the onion, garlic and jalepenos.
  2. Combine Rest of Ingredients: Combine the sour cream, cream cheese, mayo and remaining ingredients including the sautéed aromatics until really nice and smooth. Do this in skillet or I find it easier to do this in a large bowl.
  3. Transfer to Skillet & Bake: Transfer the cheesy mixture to the skillet (If you mixed everything in a bowl) or lightly greased baking dish and bake until warmed through, cheese is melted and topping is golden.
  4. Serve Warm: With baguette slices/crostini, fresh vegetables or sliced red peppers, pita chips, crackers… you name it! It is even great as a spread for sandwiches or bagels. Leftovers store well in the fridge.

Jalapeno Popper Dip

Jalapeno Popper Dip

Creamy Jalapeño Popper Dip Make Ahead and Storage:

  • MAKE AHEAD: You can assemble this dip up to 8 hours before you plan to bake it. Simply store it loosely covered in the fridge until you’re ready to heat it up. You may need to add a few more minutes to the baking time to compensate for starting with a cold dip.
  • STORAGE: Leftovers last about four days in your refrigerator in and airtight container. Reheat leftovers in the microwave until hot, or heat in a 350ºF oven until heated through (the total time needed will depend on the amount of dip being reheated).

Jalapeno Popper Dip

Recipe

Servings: 12
Prep Time: 10 mins
Cook Time: 20-25 mins
Total Time: 35 mins

Ingredients

  • 8 strips of bacon, chopped
  • 2 cloves garlic, peeled and minced
  • 2 fresh jalapeños, seeds and stems removed, chopped
  • 1 shallot, peeled and minced
  • 2 (8 oz.) packages cream cheese, cubed and softened
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 2 teaspoons Worcestershire sauce
  • ¼ cup pickled jalapeños, drained, pat dry and chopped
  • Salt and black pepper to taste
  • 2 cups shredded sharp cheddar cheese, divided

For Topping

  • 1 cup finely crushed Ritz crackers (about 24 crackers)
  • Reserved ½ cup shredded cheddar
  • 4 tablespoons (½ stick) unsalted butter, melted

For Garnish & Serving

  • Sliced green onion for garnish
  • Sliced fresh jalepneos or pickled jalapeños for garnish
  • Fresh chopped cilantro or parsley for garnish
  • Crackers, potato chips, tortilla chips, crudités (cut vegetables), pita chips, corn chips, or pretzels for serving

Directions

  1. Preheat the oven to 375°F.
  2. Heat a 9-inch cast-iron skillet over medium heat. Add the bacon and cook until crispy, 8 to 10 minutes. Remove from the heat and using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Remove all but approximately 1-2 tablespoons of bacon grease from the skillet
  3. Return the skillet to medium heat. Add the garlic, shallot and jalapeño. Cook until softened, 2 minutes. Remove from the heat.
  4. In a large bowl stir the cream cheese, mayonnaise, sour cream, pickled jalepenos, worcestershire sauce, and pinch of salt and black pepper until smooth. Then stir in the onions, garlic and jalapeños from the skillet along with about two-thirds of the bacon and 1 ½ cups shredded cheese (reserve remaining half cup of cheese and the bacon for topping).
  5. Transfer the mixture to the skillet (or a greased or 2-quart baking dish) and smooth it out evenly. (you could also add all the rest of the ingredients to the skillet but sometimes it could be a bit tight to combine everything in the space of the skillet)
  6. Toss topping ingredients together then sprinkle topping all over the top of the dip. Sprinkle over the remaining bacon.
  7. Transfer skillet to oven and bake until the edges are bubbly and the cheese is melted all over, 12 to 15 minutes.
  8. Serve warm garnished with your choice of garnishes and served with your choice of dippables.

Recipe Note

  • The topping is technically optional - if you want to skip the crunchy topping feel free to - simply top the creamy part of the dip with the reserved ½ cup of cheese.

Jalapeno Popper Dip