Bacon Jalapeno Popper Dip
This jalapeno popper dip is one of my favorite party appetizers. Creamy, rich cream cheese, spicy diced jalapenos, and a blend of cheeses are baked until perfectly melty. It's a deliciously irresistible dip inspired by the classic appetizer everyone knows and love! Oh...and did I mention it's loaded with bacon?!
4 tablespoons
10
Servings
238
Calories
20.3g
Fat
7.7g
Protein
1.8g
Net Carb
2g
Total Carbs
When it comes to party food, a cheesy dip is almost always the perfect choice – especially for tailgating or a Super Bowl spread. This extra creamy, slightly spicy recipe also shines as a crowd-pleasing Christmas party appetizer or bring it to a New Years Eve party. Ready in just 30 minutes, it delivers all the flavor of jalapeno poppers without the fuss of scooping and stuffing. Plus, there’s no risk of a rogue seed flying into your eye during prep – speaking from experience here!
What makes this dip recipe different?
- It’s low-carb – Some jalapeno popper dip recipes have you top the dip with crushed tortilla chips, breadcrumbs or panko before baking. Not this dip! We are keeping it low carb only topping our finished dip with more bacon!
- It’s creamy – Unlike other recipes, this dip uses cream cheese, sour cream, mayonnaise and two different types of cheeses to make it very creamy and scoopable.
- Adjust the level of heat – This dip recipes uses 4 jalapenos, but if you don’t like heat or you want more, I give instructions on how to turn the level of heat up or down.
Jalapeno Popper Dip Recipe Video
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Jalapeno Popper Dip Ingredients
4 jalapeno peppers, divided
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8 oz cream cheese, softened at room temperature
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1/2 cup sour cream
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1/4 cup mayonnaise
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1 cup shredded sharp cheddar cheese, divided
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1/2 cup shredded Monterey jack cheese
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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4 slices thick-cut bacon, cooked & chopped, divided
Bacon Jalapeno Popper Dip Directions
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Seed & diced jalapenos
Preheat oven to 375 ℉. Remove the seeds and ribs from three jalapenos and finely chop. Keep the seeds and ribs in one jalapeno and finely chop for spiciness. Set aside.
Ingredients
- 4 jalapenos
Quick Tip
If you want the dip less spicy, remove the seeds and ribs from all jalapenos or use less jalapenos. For more heat, keep the ribs and seeds intact or use more jalapenos. -
Mix the dip
To a large mixing bowl, add cream cheese, sour cream, mayonnaise, 3/4 cup cheddar cheese, Monterey jack cheese, garlic powder, onion powder, paprika, salt and pepper. Using a wooden spoon or spatula, combine and mix well.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 1/2 teaspoon garlic powder
- 1/2 tesapoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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Add the heat and flavor
Add the chopped jalapenos and half of the chopped bacon. Stir to combine.
Ingredients
- chopped jalapenos
- chopped bacon (half of it)
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Bake
Scoop the mixture into a small casserole dish or oven-safe skillet. Top with remaining 1/4 cup cheddar cheese and bake for 15-20 minutes or until the top is slightly browning and dip is bubbling.
Ingredients
- 1/4 cup shredded cheddar cheese
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More bacon please
After baking, top with the remaining chopped, cooked bacon and serve with halved peppers, celery, jicama sticks, or low carb tortilla chips.
Ingredients
- remaining chopped bacon
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Slow cooker instructions
Combine all the ingredients in a small 2-qt slow cooker and cook on low for 2-3 hours, stirring occasionally. Once all the cheeses have melted and combined, serve.
Absolutely loved this dip! One thing that really stood out was how the combination of cream cheese, sour cream, and mayo created such a luxuriously smooth and creamy base—it blended so easily when softened at room temp. I used three seeded jalapenos and kept the heat in the fourth just like the recipe instructed, and it gave the dip a perfect medium spice level without overwhelming the other flavors. I really enjoyed the cheesy trio here—the sharp cheddar added that classic popper flavor while the Monterey Jack melted beautifully. What surprised me most was how much paprika added a subtle smokiness that tied everything together. I baked it for the full 20 minutes and the cheesy topping turned golden and bubbly at the edges, just as promised. Adding the chopped bacon after baking made sure it stayed crispy which added a delicious crunch. Served it with celery sticks and low carb tortilla chips. This is officially my new go-to party dip!
I really liked how the garlic powder and onion powder added a savory depth to the creamy base—it gave the dip an almost roasted flavor that balanced out the richness. I used an oven-safe skillet and the bubbling edges after 18 minutes looked perfect. The mix of mayo and sour cream kept it light enough without overwhelming the cheeses. I do think next time I might add a bit more salt to punch up the flavor balance, but overall very solid recipe.
Tried this dip for a small family gathering and it was a hit. I added a bit more bacon on top before baking and everyone loved how cheesy and flavorful it was.
Made this for a family BBQ and it was a hit. I used only two jalapenos without seeds and it still had a nice mild heat. Will make again.
This recipe was a hit from start to finish. I really appreciated how the mix of sour cream and mayo balanced the richness of the softened cream cheese – it created the perfect creamy base without feeling too heavy. The use of both cheddar and Monterey jack cheeses added a fantastic melty texture and flavor complexity. I loved the paprika addition too; it gave the whole dip a subtle smokiness that paired perfectly with the salty bacon. I baked mine in a small cast iron skillet and the cheese bubbled up beautifully with slight browning right at 18 minutes. The final touch of adding bacon after baking helped keep the texture crispy. I served it with raw jicama sticks and it was the perfect crunch alongside the creamy dip. This was my first time combining chopped jalapenos this way and the suggestion to include seeds in only one pepper gave it just the right heat without overwhelming the flavor. Five stars all the way.
Made this last weekend for a game night and it disappeared so fast. Loved the balance of spice and creaminess. I used an extra jalapeno with seeds and it gave a perfect kick.
This dip was incredible! I appreciated how combining everything in one bowl saved so much time, and the result was super creamy thanks to the softened cream cheese blending smoothly with the sour cream and mayo. I especially loved the way the Monterey jack created a gooey texture throughout, while the sharp cheddar cheese on top got nicely golden after 18 minutes in the oven. I used a small cast iron skillet, which kept the dip warm for longer at the table. Also, including that one jalapeno with the seeds gave the perfect balance of heat without being overpowering. The paprika added a subtle smokiness that complemented the bacon perfectly. I served this with jicama sticks for crunch and loved the combo. Will be pulling this one out for every game day!
Tried this for a family gathering and everyone kept going back for more. The cheesy topping formed a golden crust that was absolutely delicious. Super easy to make and the flavor combo really impressed my guests.
I followed the recipe exactly and was amazed at how creamy and flavorful this dip turned out. The mix of cream cheese, sour cream, and mayo created such a rich and smooth base, and the blend of cheddar and Monterey jack added great melty texture. I especially loved how the garlic powder, onion powder, and paprika added depth without overpowering the jalapeno heat. I left seeds in one pepper for a mild kick, just like suggested, and it was the perfect amount of spice. Baking it for 20 minutes gave the top layer just the slightest golden brown crust and bubbling edges. Topping it off with bacon after baking kept the bacon crispy and flavorful. Definitely a crowd-pleaser and going in my regular appetizer rotation!
I appreciated how well the cream cheese blended with the sour cream and mayo for a super smooth base, but what truly impressed me was the seasoning. The blend of garlic powder, onion powder, and paprika added layers of savory flavor that made each bite more addictive. I followed the slow cooker instructions for a potluck and it was a hit—the cheeses melted beautifully over the 3 hours and stayed warm throughout the party. The bacon mixed in stayed flavorful while the extra on top gave the perfect bite of crunch. I served it with jicama sticks and the contrast in texture was amazing.