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Jalapeno Popper Dip

Jalapeno popper dip with creamy, cheesy comfort and roasted jalapeño chunks, plus salty bacon crumbles. Baked until bubbly, then topped for extra crunch and served warm with tortilla chips.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese base
  • 8 oz cream cheese Softened
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
Cheese and seasonings
  • 1 cup shredded cheddar cheese
  • 0.25 cup Parmesan cheese Grated
  • 3 clove garlic Minced
  • 0.5 tsp cumin
  • 1 salt To taste
  • 1 pepper To taste
Jalapeños and bacon
  • 8 jalapeños Roasted and diced
  • 8 bacon Cooked and crumbled
Serving
  • 1 tortilla chips
  • 1 fresh cilantro

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat
  1. Preheat the oven to 350°F.
  2. If using a cast iron skillet, place it nearby so you can transfer the dip into a hot baking dish.
Mix the creamy base
  1. Combine softened cream cheese, sour cream, and mayonnaise in a large bowl until smooth.
  2. Stir in shredded cheddar cheese, Parmesan cheese, minced garlic, and cumin.
  3. Season with salt and pepper to taste.
Fold in jalapeños and bacon
  1. Fold in roasted and diced jalapeños until the green pieces are distributed throughout.
  2. Fold in crumbled bacon until evenly distributed.
Bake
  1. Transfer the mixture to a baking dish or cast iron skillet.
  2. Bake for 15-20 minutes until heated through and bubbly, with edges slightly golden.
Finish and serve
  1. Top with additional bacon crumbles and fresh cilantro.
  2. Serve warm with tortilla chips for dipping.

Notes

For the best flavor, roast and dice the jalapeños ahead so they’re tender and less sharp. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 325°F oven until warmed through. Freeze is not recommended because the dairy can separate after thawing. If you want a lighter version, replace mayonnaise with Greek yogurt for a tangier, lower-fat dip.