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Jalapeno Popper Dip

Jalapeno popper dip is a creamy white cheese dip with roasted jalapeño chunks and crispy bacon bits. Bake it until bubbly in a cast iron skillet or baking dish, then serve warm with tortilla chips.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Creamy base
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
Cheese and flavor
  • 1 cup shredded cheddar cheese
  • 0.25 cup Parmesan cheese grated
  • 3 garlic minced
  • 0.5 tsp cumin
  • salt to taste
  • pepper to taste
Spicy filling
  • 8 jalapeños roasted and diced
  • 8 bacon cooked and crumbled
Serving
  • 1 tortilla chips
  • 1 fresh cilantro

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 baking dish

Method
 

Preheat and mix
  1. Preheat the oven to 350°F. Place a baking dish or cast iron skillet nearby so you can transfer the dip right after mixing.
  2. Combine the softened cream cheese, sour cream, and mayonnaise in a large bowl. Stir until smooth and evenly blended.
  3. Stir in the shredded cheddar cheese, Parmesan cheese, minced garlic, and cumin. Mix until the cheeses are fully incorporated and the mixture looks speckled with garlic and spice.
  4. Fold in the roasted and diced jalapeños and the crumbled bacon until evenly distributed. Ensure the jalapeño pieces are spread through the dip with no large clumps.
Bake and serve
  1. Transfer the mixture to a baking dish or cast iron skillet and spread it into an even layer. Bake at 350°F for 15-20 minutes until heated through and bubbly.
  2. Top with additional bacon crumbles and fresh cilantro. Serve warm with tortilla chips for dipping.

Notes

For the best texture, roast the jalapeños until slightly charred before dicing so the dip tastes smoky rather than raw. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 300°F oven just until warmed. Freezing is not recommended because the cheese base can separate. For a lower-fat option, swap part-skim cream cheese for the cream cheese and use reduced-fat cheddar while keeping the rest the same.