Jalapeño Popper Dip: Cheesy, creamy, spicy jalapeño popper dip is the perfect appetizer or side for any Mexican dish. Serve with chips, vegetables, or as a topping.
Print Recipe

Jalapeño Popper Dip

Cheesy, creamy, spicy jalapeño popper dip is the perfect appetizer or side for any Mexican dish. Serve with chips, vegetables, or as a topping.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 servings

Ingredients

  • 3 slices of bacon
  • 4 ounces cream cheese softened to room temperature
  • 3 Tablespoons plain yogurt or sour cream
  • 1 Tablespoon mayonnaise
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded Mexican cheese
  • 2 ounces jalapeño peppers I prefer canned pickled, chopped

Instructions

  • Preheat the oven to 350ºF.
  • Cook the bacon as per the directions on the package. I prefer to use pre-cooked turkey bacon so it only takes a few seconds in the microwave. Set aside to cool while you prepare the rest of the dip.
  • In a small bowl with a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt, and mayonnaise together on medium-high speed until smooth. Add the salt, pepper, and shredded cheese and beat on high until combined.
  • Crumble or chop 2 slices of the cooked bacon. Add the bacon and chopped jalapeños to the cream cheese mixture and stir together with a spatula until combined.
  • Pour the mixture into a 4-5" casserole dish or baking pan. Alternatively, you can spoon it evenly into 3-4 small ramekins (6 ounce size). Crumble or chop the last piece of bacon and sprinkle on top. Top with additional shredded cheese, if desired. Bake for 23-25 minutes or until cheese on top is melted and the sides are bubbling. Dip is best enjoyed immediately, but leftovers keep well covered tightly in the refrigerator up to 3 days. Reheat at 300ºF until the sides are bubbly again.

Notes

If you are serving more than 3-4 people, I suggest doubling this recipe from the start. Bake in an 8" casserole or 6-8 small ramekins (6 ounce size).