Get my Cookbooks! Jalapeño Popper Dip
This hot and melty Jalapeño Popper Dip is loaded inside and out! It’s got crispy bacon, buttery panko breadcrumbs, cream cheese, cheddar and pepper jack cheese, chives, and so much more! It’s easy to make ahead of time and has the BEST flavor!
Be sure to try my traditional Jalapeno Poppers next along with my Pizza Dip recipe.
Jalapeño Popper Dip
Are you ready to meet your new favorite dip recipe?! This Jalapeno Popper Dip has jumped to the top of my favorites list, and I am sure you’ll feel the same! It’s is loaded with crispy bacon, crunchy panko breadcrumbs, cheddar and pepper jack cheese, cream cheese, chives, and my personal secret ingredient that adds an extra hint of zest!
This is easy to assemble ahead of time and pop in the oven when you’re ready to serve it! (And leftovers are really good cold, not that you’ll have any!)
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Fry the bacon, leave 1 tbsp. drippings in the skillet and add finely diced jalapeños and minced garlic. Soften and set aside.
Combine the dip ingredients in a large bowl, reserving some cheese, bacon, panko topping, and chives for the top. Transfer to a lightly greased baking dish.
Top with remaining cheese, bacon, and panko topping. Bake uncovered at 350° F for 20 minutes. Top with remaining chives and serve with tortilla chips, crackers, vegetables, crusty bread, or pita chips!
Make Ahead Method
- Assemble fully and let cool completely. Cover and refrigerate for up to 2 days. When ready to serve: Let it sit out for 30 minutes prior to baking, then bake as outlined.
Pro Tips
- Be sure to remove the membrane and the seeds from the jalapenos unless you like it spicy. The membrane is the source of heat.
- Cheese: Shred/Grate the cheese from a block, it will melt and taste much better than packaged shredded/grated cheese. I use Cracker Barrel Sharp Yellow Cheddar and Cabot Pepper Jack Cheese.
- Ranch Seasoning adds a pop of savory, zesty flavor to this that I love. It’s optional but I recommend it, be sure to use Ranch seasoning mix vs. ranch dressing mix.
- Green onions can be used instead of chives if preferred.
- My Homemade Tortilla Chips are perfect with this recipe!
- Bonus: Leftovers are really good cold! 😁
- Turn this into a meal by making my Jalapeno Popper Chicken recipe! And try my Jalapeno Poppers next!
Storage
- Store in an airtight container and refrigerate for 3-5 days. This dip doesn’t freeze well as the dairy separates after freezing/reheating.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 9-inch pie pan, baking dish, or cast iron skillet.
- Box Cheese Grater– I always recommend grating your cheese from a block for best flavor and consistency.
- Serving Spoons
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Try These Next
-
- Chicken Taquitos
-
- Pizza Dip
-
- Spinach and Artichoke Dip
-
- BEST Philly Cheesesteaks
-
- Rotel Dip
-
- White Chicken Enchiladas
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Tried This Recipe?
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Jalapeno Popper Dip
Ingredients
- 6 slices thick-cut bacon
- 4-6 jalapenos, seeded and diced.
- 3 cloves garlic, minced
- 8 oz. cream cheese, softened
- 1 cup sour cream
- 1 (heaping) tablespoon ranch seasoning, optional but delicious
- 3 tablespoons chives, divided
- ¾ teaspoon onion powder
- 1 ½ cups shredded cheddar cheese
- 1 ¼ cups shredded Pepper jack cheese, or Monterey jack
Topping
- 1/3 cup Panko breadcrumbs
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
Instructions
Prep Work
- Preheat oven to 350° F.
- Take out the cream cheese and sour cream to allow them to come down to room temperature. Measure out remaining ingredients while the bacon cooks.
- Fry the bacon over low heat until crispy on each side. Set it aside on a paper towel lined plate and roughly chop once cooled. Leave 1 tablespoon of bacon drippings in the skillet.
- Add the diced jalapenos and garlic to the same skillet and soften over medium heat for 3-4 minutes. Remove and set aside.
Assemble the Dip
- Combine the cheddar and pepper jack cheese and reserve 1 cup for the top of the dip. Add the rest to a large bowl along with the cream cheese, sour cream, ranch seasoning, 2 tablespoons of chives, onion powder, jalapenos, garlic, and half of the bacon. Mix until well-combined.
- Combine the panko breadcrumb topping ingredients and add 2 tablespoons of it to the dip. Stir to combine.
- Transfer to a lightly greased 8 or 9-inch baking dish. Top with remaining cheese, bacon, and panko mixture.
Bake
- Bake uncovered for 20 minutes. Sprinkle with remaining chives and serve with tortilla chips!
Notes
- Assemble fully and let cool completely. Cover and refrigerate for up to 2 days. When ready to serve: Let it sit out for 30 minutes prior to baking, then bake as outlined.
- Be sure to remove the membrane and the seeds from the jalapenos unless you like it spicy. The membrane is the source of heat.
- Cheese: Shred/Grate the cheese from a block, it will melt and taste much better than packaged shredded/grated cheese. I use Cracker Barrel Sharp Yellow Cheddar and Cabot Pepper Jack Cheese.
- Ranch Seasoningadds a pop of savory, zesty flavor to this that I love. It's optional but I recommend it, be sure to use Ranch seasoning mix vs. ranch dressing mix.
- Green onions can be used instead of chives if preferred.
- My Homemade Tortilla Chips are perfect with this recipe!
- Bonus: Leftovers are really good cold! 😁
- Turn this into a meal by making my Jalapeno Popper Chicken recipe! And try my Jalapeno Poppers next!
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.
