Classic jalapeno poppers are made from whole jalapeno peppers that have been hollowed out and stuffed with a mixture of cheese, spices, and ground meat or crisp bacon, then breaded and deep fried. This recipe for jalapeno popper dip incorporates all of the flavors and textures of a jalapeno popper in the form of an easy, cheesy warm dip.
Cream cheese, mayonnaise, and sour cream are combined with a Mexican cheese blend, spices, and crisped bacon. The dip is then poured into an oven safe skillet or baking pan and topped with chopped jalapenos and then baked until it is warm and melty.
- For the Dip:
- 10 slices bacon
- 1 (8-ounce) block cream cheese, softened
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 2 jalapeños, minced
- 3 cups Mexican cheese blend, divided
- Optional Garnish:
- Sliced green onion
- Jalapeños slices
- Crumbled cooked bacon
- Tortilla chips, to serve
Gather the ingredients. Preheat oven to 350 F.
In a large nonstick skillet over medium heat, cook bacon in batches until crispy, about 8 minutes.
Drain on a paper towel–lined plate, then coarsely chop.
In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, about 3/4 of the cooked bacon (reserving some for topping), about 3/4 of the jalapeños (reserving some for topping), and 2 cups of the Mexican cheese blend.
Transfer to an oven-safe skillet or baking dish and sprinkle with remaining 1 cup of Mexican cheese, remaining cooked bacon, and remaining minced jalapeño.
Bake until dip is golden and bubbly, 15 to 20 minutes. Garnish with green onion, jalapeno slices, and extra crumbles of bacon. Serve with tortilla chips for dipping.
- If you prefer a spicier jalapeno popper dip, keep the seeds and ribs of the jalapeno peppers when chopping them for the dish. If you want the flavor of the jalapeno without the burn of the heat, simply scrape out the seeds and remove the ribs.
- It is recommended to wear gloves anytime you are handling any sort of hot pepper for a recipe. The natural oils from the pepper can get on your hands and burn your skin. And definitely don't touch your eyes after handling jalapenos without giving your hands a thorough wash.
- If you are serving the dip directly out of a cast iron skillet, be sure to wrap a decorative towel around the hot handle before placing the dip on your serving table. This is not only great for presentation, but it will keep your guests safe from burning their hands on the hot skillet.