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Jalapeno Popper Dip

Jalapeño popper dip made with creamy cream cheese, sour cream, and mayo, studded with roasted jalapeño and bacon. Baked until bubbly and served warm with tortilla chips.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Jalapeño popper dip
  • 8 oz cream cheese Softened to room temperature so it mixes smoothly.
  • 1 f cup sour cream
  • 1 f cup mayonnaise
  • 1 f cup shredded cheddar cheese
  • 1 f/4 cup Parmesan cheese Grated.
  • 8 jalapeños Roasted and diced.
  • 8 slices bacon Cooked and crumbled.
  • 3 cloves garlic Minced.
  • 0.5 tsp cumin
  • Salt To taste.
  • pepper To taste.
  • 1 tortilla chips For serving.
  • 1 fresh cilantro For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Bake and mix
  1. Preheat the oven to 350°F, and set a baking dish or cast iron skillet nearby for quick transfer.
  2. Combine the softened cream cheese, sour cream, and mayonnaise in a large bowl and stir until smooth.
  3. Stir in the shredded cheddar cheese, Parmesan cheese, minced garlic, and cumin until evenly mixed.
  4. Fold in the roasted and diced jalapeños and the crumbled bacon until the green jalapeño chunks and bacon bits are distributed throughout.
  5. Transfer the mixture to a baking dish or cast iron skillet.
  6. Bake at 350°F for 15-20 minutes, until heated through and bubbly with a lightly browned top.
Finish and serve
  1. Top the hot dip with additional bacon crumbles and fresh cilantro for a fresh, savory finish.
  2. Serve warm with tortilla chips for dipping.

Notes

For the smoothest texture, soften the cream cheese fully before mixing, and roast/dice the jalapeños ahead so they fold in without cooling the dip. Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing isn’t recommended because the dairy can become grainy after thawing. For a lower-fat swap, use reduced-fat cream cheese and half the mayonnaise, keeping the sour cream the same.