Jalapeno Popper Dip is a cheesy, spicy, addicting dip that will add a kick to your selection of dips. I recommend putting some aside for you since this will probably be gone before the other dips have even been touched! Try my other appetizers, too!
Jalapeno Popper Dip
This Jalapeno Popper Dip is so addicting and good that you have to have it available to share! Whether you are into football or not, this dip is great for the upcoming fall weather and a super yummy appetizer for any occasion! It is the solution to getting all the flavor of the traditional jalapeno popper in a dip.
Ingredients
There are two parts to this ooey-gooey appetizer–the dip and the topping.
Cheese: You will need plenty of cheese for this dip! I went with mild cheddar and mozzarella.
Dry Ranch Seasoning Mix: Buy a packet at the store, or make your own ranch seasoning mix to use.
Jalapeno Peppers: I provided a range for the number of jalapeno peppers you may want to add to the dip; it’s your preference.
Bacon: Get the bacon made ahead of time by baking it in the oven. Bake it on an aluminum foil-lined baking sheet for 18-20 minutes at 415°F.
Once you have all your ingredients, make sure you have the prep work completed before you put it all together.
Can I Make this Dip Ahead of Time?
Yes! Once you get all of the ingredients of the dip mixed together, spread it into the baking dish. Then, cover it and place it in the refrigerator. It will last for a few hours up to overnight. When ready, simply transfer it to the oven to bake!
How to Store Jalapeno Popper Dip
If you have any of this dip leftover, and I do mean IF, you can save it for a few days. Store the dip in an airtight container in the refrigerator for up to 5 days. When you are craving some, simply heat it up in the microwave.
Jalapeno Popper Dip
Ingredients
Dip
- 8 ounces cream cheese, room temperature
- 2 cups (460 g) sour cream
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 cup (113 g) mozzarella cheese, shredded
- 2 tablespoons dry ranch seasoning mix
- 2-4 medium jalapeno peppers, seeded and diced (½ – 1 cup)
- 6 slices bacon, cooked and crumbled, divided
- ¼ yellow onion, diced (about ¼ cup)
- 1 tablespoon parsley, finely diced
Topping
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 teaspoon chives, diced, for garnish
- toasted baguettes, for dipping
Instructions
- Preheat oven to 350°F. Spray an 8×8-inch baking dish with nonstick cooking spray.
- In a large bowl, stir together cream cheese, sour cream, cheddar cheese, mozzarella cheese, ranch seasoning mix, jalapenos, most of the bacon (reserving 2 tablespoons for the topping), onion, and parsley until combined.
- Evenly spread the mixture into the prepared baking dish.
- Bake uncovered for 20 minutes. Then, top with the remaining cheese and reserved bacon. Return the dip to the oven for 7-10 additional minutes, or until the cheese is completely melted.
- Serve garnished with chives and toasted baguettes for dipping.
Video
Did you make this recipe?
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I wonder if this recipe still be good with ALL low fat ingredients?
I made this for my hubby and I and it was awesome. I did have some leftover so I pounded out a few chicken breasts and stuffed them with the left over dip. I breaded the stuffed breasts and fried them …oMG
Popper dip was delicious.
Happy to hear it Darlene!
I am definitely trying this recipe❤❤❤❤👍👍 Thank you
This dip is incredible! It’s so much easier than traditional poppers. It’s even great reheated. Of course, there’re only leftovers when I make a double batch, which I completely recommend! Thanks for sharing this!
I love this recipe and make it often. I was wondering if you can freeze it? I’d like to make it ahead of time for our vacation to the beach. I always make meals and snacks ahead of time to maximize beach time and minimize cook time on vacation! Thanks!
Great ideas and recipes! Can’t wait to try…
Stahppppppp. This was so delicious. Made it for our appetizer dinner for Christmas Eve and was sad when I got full and couldn’t eat anymore. 💕
This is an amazing dip. If, and I stress if you have any left over, it is good on a baked potato.
The flavor was amazing !! For some reason, mine curdled a bit after taking out of oven…thoughts or tips?
Hi Jennifer – not sure what you mean by curdling? Nothing in the recipe would cause curdling. Was it maybe not as smooth as you wanted?
I think that’s it…probably just the texture. Is there subway to make it smoother?
Thanks! The flavor was great!