Jalapeño Popper Dip

Name: Jalapeño Popper Dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 12.8 oz cream cheese; 3/4 cup sour cream; 3/8 cup mayonnaise; 1.6 cups sharp cheddar cheese; 3/4 lb cooked bacon; 5 whole jalapeño peppers; 7/8 tsp garlic powder; 7/8 tsp onion powder; 3/4 lb tortilla chips; 2 loaves baguette

Creamy bacon jalapeño dip with crostini for ten

Prep: 20 min
Cook: 30 min
Serves 8
Difficulty: easy

Cream cheese, sour cream, cheddar, bacon, and diced jalapeños bake until bubbly and lightly browned. Serve hot with crostini, tortilla chips, and celery for scooping through the whole game.

Why crews like it: Jalapeño popper dip delivers the same spicy-creamy-bacon hit as stuffed peppers with a fraction of the prep. One casserole dish feeds the hall and stays hot in a low oven.

510Cal

16gProtein

24gCarbs

40gFat

Ingredients

12.8 oz cream cheese
3/4 cup sour cream
3/8 cup mayonnaise
1.6 cups sharp cheddar cheese
3/4 lb cooked bacon
5 whole jalapeño peppers
7/8 tsp garlic powder
7/8 tsp onion powder
3/4 lb tortilla chips
2 loaves baguette

Instructions

Prep jalapeños and bacon: Deseed and finely dice jalapeños wearing gloves. Crumble cooked bacon into bite-size pieces and measure shredded cheddar so assembly moves fast.
Mix the creamy dip base: Beat cream cheese until smooth, then fold in sour cream, mayonnaise, garlic powder, and onion powder until fully combined and no cream cheese lumps remain.
Fold in mix-ins: Stir in three-quarters of the cheddar, bacon, and jalapeños. Reserve the rest for topping so the surface browns with visible bacon and cheese pockets.
Bake until bubbly: Spread in a buttered 9x13 dish, top with reserved cheese and bacon, and bake at 375°F until edges bubble and center reaches 165°F, about 25–30 minutes. Target oven/smoker temperature: 375°F.
Serve hot: Rest 5 minutes so the dip sets slightly. Serve with chips and toasted baguette slices. Keep backup dip warm in the oven if the first dish empties fast.

Tonight's spread

Hot popper dip with chips, crostini, celery sticks, and extra bacon bits.
Cold beer or sparkling water station—rich dip needs something crisp to reset palates.

Hall tips

Roast jalapeños first for milder heat and deeper flavor if the crew includes spice-sensitive members.
A tablespoon of cornstarch mixed into the cheddar helps the dip stay thick on hold.
Label 'hot' clearly if using full-strength jalapeños—surprise heat ruins goodwill fast.

Meal prep

Dice and deseed jalapeños wearing gloves. Cook bacon ahead. Assemble dip in a buttered dish up to 24 hours ahead and bake from cold, adding 10 minutes.

Leftovers

Spread cold dip on tortillas and griddle into quesadillas.
Stuff into hollowed mini peppers and rebake for actual poppers on night two.

9x13 baking dish
Mixing bowls
Hand mixer
Sheet pans
Aluminum foil