Bacon Jalapeno Popper Dip is the ultimate crowd-pleaser, blending creamy, spicy, and smoky flavors in every bite. This indulgent dip combines crispy bacon, zesty jalapenos, and rich cream cheese for a texture that’s both velvety and satisfying. Perfect for game nights or gatherings, it’s ready in just 40 minutes, making it a hassle-free yet impressive dish. The heat from the jalapenos is balanced by the savory bacon and gooey cheese, creating a flavor explosion that’s impossible to resist.
Serve this dip warm with crunchy tortilla chips or toasted bread for a delightful contrast of textures. Each spoonful delivers a creamy, cheesy base with a hint of spice and a smoky bacon finish. With 8 generous servings, it’s ideal for sharing and guaranteed to disappear fast. Whether you’re hosting or simply treating yourself, this dip is a flavorful escape from the ordinary.
Ingredients for Bacon Jalapeno Popper Dip
- 11-14 strips (75 g) bacon – cooked, cooled, and crumbled (reserve 3 strips for topping)
- 16 oz (454 g) cream cheese – softened
- ½ cup (125 g) sour cream
- ½ cup (125 g) mayo (olive oil mayo works well for a lighter option)
- 3-5 large jalapenos (120 g) – cut, de-seeded, and finely chopped (about 1 cup)
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 ½ cups (170 g) mozzarella cheese
- 1 ½ cups (170 g) Monterrey Jack cheese
- ½ cup (35 g) plain panko (for topping)
- ¼ cup (30 g) grated Parmesan cheese (for topping)
- 2 Tablespoons (28 g) salted butter – melted (for topping)
- 3 crumbled strips of bacon (for topping)
- 1 teaspoon dried parsley (for topping)
Step-by-Step Instructions
- Cook the bacon: Cook 11-14 strips of bacon until crispy. Allow to cool, then crumble. Reserve 3 strips for the topping.
- Preheat the oven: Set your oven to 350°F (177°C).
- Prepare the base: In a large bowl, combine the softened cream cheese, sour cream, and mayo. Stir until smooth and well mixed.
- Add flavor: Stir in the chopped jalapenos, crumbled bacon, garlic powder, pepper, and salt. Mix thoroughly.
- Incorporate the cheeses: Add the mozzarella and Monterrey Jack cheeses to the mixture and stir until evenly distributed.
- Assemble the dip: Spread the mixture evenly into a 10″ cast iron skillet (or an 8×8 or 9×9 baking pan).
- Make the topping: In a separate bowl, toss the panko with melted butter. Stir in the Parmesan cheese, dried parsley, and the reserved crumbled bacon. Sprinkle this mixture evenly over the dip.
- Bake: Place the skillet or pan in the preheated oven and bake for 20-25 minutes, or until the topping is slightly browned and the dip is hot and bubbly.
- Serve: Remove from the oven and let cool slightly. Serve warm, garnished with fresh sliced jalapenos if desired.
Perfect Pairings: Serving Suggestions
This Bacon Jalapeno Popper Dip is a crowd-pleaser, and it pairs wonderfully with a variety of dippers. Try serving it with tortilla chips, sliced baguette, or crackers for a satisfying crunch. For a lighter option, celery sticks or carrot slices work beautifully. Don’t forget to garnish with fresh jalapeno slices for an extra pop of flavor and color!
Make It Ahead: Storage and Reheating Tips
This dip can be prepared in advance for convenience. Simply assemble it (without baking) and store it in the fridge for up to 24 hours. When ready to serve, bake as directed. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through, or microwave in short intervals, stirring occasionally.
Spice It Up (or Down): Recipe Variations
Customize this dip to suit your taste! For a milder version, reduce the jalapenos or use pickled jalapenos for a tangy twist. If you love heat, add a dash of cayenne pepper or use spicier peppers like serranos. Swap out the cheeses for cheddar or pepper jack for a different flavor profile. Vegetarian? Skip the bacon and add smoked paprika for a smoky kick.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-cooked bacon to skip the cooking step. Opt for pre-shredded cheese to save on prep time. If you’re in a rush, you can also microwave the cream cheese for 10-15 seconds to soften it quickly. These small tweaks can help you whip up this dip in no time!
Equipment Tips for the Best Results
A 10-inch cast iron skillet is ideal for this recipe, as it ensures even baking and a crispy topping. If you don’t have one, an 8×8 or 9×9 baking dish works just as well. For easy mixing, use a stand mixer or hand mixer to combine the cream cheese, sour cream, and mayo until smooth. A sharp knife or food processor can help finely chop the jalapenos quickly and evenly.
Bacon Jalapeno Popper Dip
Ingredients
- 11-14 strips bacon cooked, cooled, and crumbled divided (about 1 cup of bacon crumbles)
- 16 oz cream cheese — softened
- ½ cup sour cream
- ½ cup mayo I used olive oil mayo to cut a few calories
- 3-5 large jalapenos, cut, de-seeded, and finely chopped about one cup chopped jalapenos
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 ½ cups mozzarella cheese
- 1 ½ cups Monterrey jack cheese
Topping:
- ½ cup plain panko
- ¼ cup grated Parmesan cheese
- 2 Tablespoons salted butter melted
- 3 crumbled strips of bacon
- 1 teaspoon dried parsley
Instructions
- Cook 11-14 strips bacon. Allow to cool and set aside three strips for topping. Crumble remaining bacon (should be about 1 cup, though a little less or a little more is fine).
- Preheat oven to 350F.
- In a separate, large bowl, combine softened cream cheese, sour cream, and mayo, stir well.
- Add jalapenos, crumbled bacon, garlic powder, salt, pepper, and stir. Stir in cheeses.
- Spread evenly into a 10″ cast iron skillet (an 8×8 or 9×9 baking pan could also be used) and set aside.
- For the topping, toss together panko and melted butter in a separate bowl. Stir in parmesan cheese and dried parsley. Sprinkle evenly over the top of the dip.
- Bake on 350F (177C) for 20-25 minutes, until topping is slightly browned and mixture is hot. Serve warm, top with additional fresh sliced jalapenos, if desired.