Jalapeno Cream Cheese Dip

5 from 4 votes

Cheesy, creamy, and spicy baked jalapeño cream cheese dip is the perfect appetizer or side for any Mexican dish. Serve with chips, vegetables, or as a topping.

Prep Time10

Bake Time30

Total Time35

Recipe Author Lynn April

Servings: 8 servings

Ingredients

▢ 6 slices bacon divided
▢ 8 ounces (225g) cream cheese softened to room temperature
▢ 6 Tablespoons (92g) plain yogurt or sour cream
▢ 2 Tablespoons (28g) mayonnaise
▢ ¼ teaspoon salt
▢ ¼ teaspoon black pepper
▢ ½ cup (56g) shredded cheese
▢ 4 ounces jalapeño peppers¹ chopped

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Instructions

Preheat the oven to 350ºF (177ºC).
Cook the bacon as per the directions on the package. I prefer to use pre-cooked bacon so it only takes a few seconds in the microwave. Set the cooked bacon aside to cool while you prepare the rest of the dip.
6 slices bacon
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.
8 ounces (225g) cream cheese, 6 Tablespoons (92g) plain yogurt or sour cream, 2 Tablespoons (28g) mayonnaise, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ cup (56g) shredded cheese
Crumble or chop 4 slices of the cooked bacon. Add the bacon and chopped jalapeños to the cream cheese mixture and stir together with a spatula until combined.
4 ounces jalapeño peppers1
Spoon the mixture into a casserole dish² or baking pan. Alternatively, you can spoon it evenly into 4-6 small ramekins (6 ounce size). Crumble or chop the remaining pieces of bacon and sprinkle on top. Top with additional shredded cheese and sliced jalapeños, if desired. Bake for 25-30 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 portions in the microwave or serve cold.

Notes

Jalapeño peppers: 4 ounces of jalapeño peppers is about 3-4 medium size peppers. I have used pickled jalapeño peppers for this as well as fresh. I like this dip both ways, but the pickled ones lend to quicker prep time. Keep the seeds in the fresh ones at your own risk.
Casserole dish: the size of the dish you use does not need to be specific. I have used an 8" cake pan, 6 ounce ramekins, and a 1 quart casserole. When I halve the recipe, I use a smaller 6" cake pan. The smaller your dish, the deeper the dip will be.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.