Jalapeño Popper Dip

Jalapeno Popper Dip

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 10 to 12 servings
Yield: 4 cups
Nutrition Facts (per serving)
267 Calories
24g Fat
3g Carbs
11g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 267
% Daily Value*
Total Fat 24g 30%
Saturated Fat 11g 55%
Cholesterol 61mg 20%
Sodium 359mg 16%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 11g
Vitamin C 1mg 7%
Calcium 213mg 16%
Iron 0mg 2%
Potassium 118mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Classic jalapeño poppers are made from whole jalapeño 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 jalapeño popper dip incorporates all of the flavors and textures of a jalapeño 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 jalapeños and then baked until it is warm and melty.


For the Dip:

  • 10 slices bacon

  • 1 (8-ounce) package 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 small jalapeños, minced

  • 3 cups shredded Mexican cheese blend, divided

Optional Garnish:

  • 1 medium green onion, thinly sliced

  • 1 small jalapeño, thinly sliced

  • Crumbled cooked bacon

  • Tortilla chips, for serving

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F.

    Jalapeno Popper Dip
     Kristina Vanni
  2. In a large nonstick skillet over medium heat, cook the bacon in batches until crispy, about 8 minutes.

    Jalapeno Popper Dip
     Kristina Vanni
  3. Drain on a paper-towel–lined plate, then coarsely chop.

    Jalapeno Popper Dip
     Kristina Vanni
  4. In a large bowl, stir together cream cheese, mayo, sour cream, garlic and onion powders, chili 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.

    Jalapeno Popper Dip
     Kristina Vanni
  5. 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.

    Jalapeno Popper Dip
     Kristina Vanni
  6. Bake until dip is golden and bubbly, 15 to 20 minutes. Garnish with green onion, jalapeño slices, and extra crumbles of bacon, if desired. Serve with tortilla chips for dipping.

    Jalapeno Popper Dip
     Kristina Vanni


  • If you prefer a spicier jalapeño popper dip, keep the seeds and ribs of the jalapeño peppers when chopping them for the dish. If you want the flavor of the jalapeño 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 jalapeño 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.