How do I know when the Jalapeño Popper Dip with Bacon Crumble is done?

The dip is done when the edges are visibly bubbly, the cheese topping is melted, and the center is heated through (about 20-25 minutes at 375°F).

Can I make this a vegetarian spicy cheese dip?

Absolutely! Omit the bacon crumble entirely, or substitute it with crispy fried onions or toasted breadcrumbs mixed with smoked paprika.

Can I freeze this dip before baking?

Yes. Assemble the dip in the baking dish (top with only the cream cheese/mayo mix, not the final shred of cheese), cover tightly, and freeze for up to three months. Add 10-15 minutes to the baking time if baking from frozen.

What are the best things to serve with this bacon party appetizer?

Hearty tortilla chips, sturdy crackers, celery sticks, or pretzel crisps work perfectly for scooping up this thick, rich dip.

Jalapeño Popper Dip with Bacon Crumble easy and satisfying Big Flavor

Name: Jalapeño Popper Dip with Bacon Crumble easy and satisfying Big Flavor
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cup sour cream; 1/2 cup mayonnaise; 1 cup shredded Monterey Jack cheese, plus 1/2 cup for topping; 1/2 cup shredded sharp cheddar cheese; 4 oz can diced green chiles, drained; 1/2 cup pickled jalapeño slices, finely chopped (adjust to spice preference); 2 cloves garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 6 slices bacon, cooked until crisp and crumbled; 2 tablespoons chopped fresh chives, for garnish; Tortilla chips, crackers, or vegetable sticks for serving

Description

This creamy, cheesy Jalapeño Popper Dip loaded with spicy jalapeños and topped with a savory bacon crumble is the ultimate crowd-pleasing appetizer. It’s easy to make and perfect for game days or parties.

Ingredients

Scale

8 oz cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded Monterey Jack cheese, plus 1/2 cup for topping
1/2 cup shredded sharp cheddar cheese
4 oz can diced green chiles, drained
1/2 cup pickled jalapeño slices, finely chopped (adjust to spice preference)
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
6 slices bacon, cooked until crisp and crumbled
2 tablespoons chopped fresh chives, for garnish
Tortilla chips, crackers, or vegetable sticks for serving

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Instructions

Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a small oven-safe skillet.
In a large bowl, beat the softened cream cheese until smooth.
Stir in the sour cream, mayonnaise, 1 cup of Monterey Jack cheese, cheddar cheese, green chiles, chopped jalapeños, minced garlic, salt, and pepper until thoroughly combined and creamy.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges and lightly golden on top.
Remove from the oven and immediately sprinkle the crumbled bacon evenly over the hot cheese topping.
Garnish with fresh chives before serving hot with your favorite dipping vessel.

Notes

For an extra smoky flavor, use smoked paprika in the dip mixture.
If you prefer a smoother dip, use a food processor to combine the ingredients before baking.
To make this vegetarian, simply omit the bacon crumble or substitute with crispy fried onions.
This dip can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking straight from the fridge.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 28g
Saturated Fat: 15g
Carbohydrates: 4g
Protein: 12g