Bacon Jalapeno Popper Dip
Published January 24, 2025 • Updated February 1, 2026
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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 keto party dip inspired by the classic appetizer everyone knows and loves! Oh...and did I mention it's loaded with bacon?!
What makes this dip recipe different?
- It’s keto-friendly – 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 by 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 recipe 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.
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Ingredients
4 jalapeno peppers, divided -
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
Step by Step Instructions
Step by Step Instructions
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.
- 4 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.
- 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
Add the heat and flavor
Add the chopped jalapenos and half of the chopped bacon. Stir to combine.
- chopped jalapenos
- chopped bacon (half of it)
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.
- 1/4 cup shredded cheddar cheese
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.
- remaining chopped bacon
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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.
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.
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.