Jalapeño popper dip with bacon is a low carb appetizer that’s the perfect tailgate food or game day snack!  It’s a tempting, crowd pleasing dip made with sour cream (no mayo!), fresh jalapeños, crispy bacon, and a crunchy breadcrumb topping.

Prep Time: 35 minutes
dish of baked jalapeño popper dip with a spoon
Appetizers

Easy Jalapeño Popper Dip with Bacon

I’m a big fan of warm, cheesy appetizers.  There’s something so comforting about a scoop of cheesy goodness!  This easy jalapeño popper dip recipe is made without mayo and topped with panko and crispy bacon.  Hello game day comfort food!

holding a tortilla chip dipped into jalapeño popper dip

Can you make jalapeño popper dip ahead of time?

  • Yes, you can make it ahead of time!  Make the dip filling the day before.
  • For the best flavor, cook the bacon, assemble the panko topping, and bake the dip the day you serve it.
  • Don’t cook the bacon or add the topping in advance because they will get soggy.

What dish can I bake this dip in?

Choose a shallow, oven safe dish with sides at least 2 inches high, like one of the three dishes listed below.  You’ll need to allow a little extra room for when the dip bubbles in the oven.  The goal is to make the dip about 1 1/2-2 inches thick with lots of space on top for the crunchy topping.

  • Casserole dish
  • Deep dish pie plate or quiche pan
  • Cast iron skillet

How to Make Jalapeño Popper Dip in the Crock Pot

  • Stir together all the dip ingredients except for the cream cheese and bacon.
  • Add to a 3-quart crockpot and top with blobs of cream cheese.
  • Cover and cook on low for 2 hours, stirring occasionally, until the cream cheese has melted and the dip is warm.
  • Skip the panko topping and sprinkle with bacon and grated cheddar cheese 20 minutes before serving.
  • Making this for a party?  Keep the dip on the warm setting until ready to serve, then refrigerate any leftovers when everyone’s done.  The dip shouldn’t be at room temperature for more than 2 hours because of the cream cheese.

bowl of jalapeño popper dip with tortilla chips

What do you serve with jalapeño popper dip?

  • Chips (tortilla chips, bagel chips, pretzel chips)
  • Crackers (Ritz, Triscuit)
  • Crudités (carrot, celery, snap peas, bell pepper)
  • Toasted baguette slices

How long is jalapeño popper dip good for?

Jalapeño popper dip will last for 3-4 days in the fridge.  Make sure to tightly cover it with plastic wrap or place in an airtight container.  Don’t put it at the very back of the fridge, or ice crystals may form on the dip and negatively affect the dip’s texture.

How to Use Leftover Jalapeño Popper Dip

There’s many ways to enjoy this cheesy appetizer!  Here’s some tasty ways you can use up the leftovers.

  • Make a sandwich.  The texture of this dip when chilled is very similar to pimento cheese.
  • Add to a hamburger.  Imagine all that spicy, cheesy bacon goodness on a hamburger!
  • Chill the dip and roll it into a cheese ball.  Serve with crackers, chips, or crudités.

dipping a tortilla chip into jalapeño popper dip

How to Reheat Jalapeño Popper Dip

  • Oven: bake at 350 F for 10-15 minutes, until warm and melted.
  • Crockpot: cook on low until warm and melted.
  • Microwave: heat up an individual portion (roughly 1/2 cup) for 30-45 seconds on high.

Can jalapeño popper dip be frozen?

  • Yes, you can freeze jalapeño popper dip!
  • Place the cooled dip in an airtight container or zip-top freezer bag.
  • Freeze for 2-3 months.
  • Defrost the dip overnight in the fridge, then reheat.

dish of jalapeño popper dip with tortilla chips

Substitutions for Jalapeño Popper Dip

  • Mayo: it’s easy to make this dip without mayo–just use sour cream or Greek yogurt instead.  It just won’t be freezer friendly.
  • Cream Cheese: use a low-fat cream cheese or the American type of Neufchâtel cheese.
  • Bacon: substitute with turkey bacon, veggie bacon, or toasted pecans.
  • Cheddar: use mozzarella or Mexican cheese instead.  Be sure to freshly grate it yourself for the best flavor and texture.
  • Jalapeños: use 5-6 tablespoons of the pickled ones if you can’t find the fresh peppers.  Watch out; the pickled ones are spicy!
  • Panko Breadcrumbs: make your own panko breadcrumbs by baking regular breadcrumbs in the oven at 300 F for 6-8 minutes, until crunchy.  (If you use regular breadcrumbs, the topping won’t get as crunchy.)
  • Breadcrumb Topping: substitute with grated cheese and melt it in the oven, or just skip the topping altogether.

How to Make Jalapeño Popper Dip

Gather the ingredients for the dip: grated cheddar cheese, softened cream cheese, sour cream, fresh diced jalapeños, and minced garlic.  You’ll also need a pinch or two of salt.

ingredients for jalapeño popper dip

Blend the cream cheese and sour cream with a hand-held electric mixer until smooth and fluffy.  It’s tempting to taste that creamy goodness!

blended sour cream and cream cheese in a bowl

Blend in the cheddar, garlic, and salt, then fold in the jalapeños with a silicone spatula.  You’ve made the dip!

folding diced jalapeño peppers into cream cheese mixture

Now, on to the topping.  You’ll need panko breadcrumbs, crispy pan-fried bacon, melted butter, and freshly grated Parmesan cheese.

topping ingredients for jalapeño popper dip

Mix the panko breadcrumbs, melted butter, and grated Parmesan until blended.  You can use your fingers instead of a spoon–it’s actually easier.

panko breadcrumb topping for jalapeño popper dip

Sprinkle all that buttery breadcrumb stuff on the dip, then scatter the bacon on top.  Things are looking good so far!

sprinkling panko breadcrumb topping and bacon on jalapeño popper dip

Bake at 375 F for 20-25 minutes, until golden and bubbly.  Garnish with sliced green onions or chopped cilantro, then dig in with a tortilla chip.

dish of baked jalapeño popper dip

Pro Tips for Making Pinterest-Worthy Jalapeño Popper Dip

  • Make sure the cream cheese and sour cream are at room temperature.  Otherwise, you’ll have a lumpy mixture.
  • Don’t use the pre-grated cheese.  It only takes a minute to grate your own cheddar and parmesan, and the flavor and texture is so much better.
  • Remember that the seeds and white membranes are what make the jalapeño spicy.  I used the seeds and membranes of 2 jalapeños, and it was medium in spiciness.  Add more if you want it spicy hot or less if you want it mildly spicy.
  • Can’t find fresh jalapeños?  Use 5-6 tablespoons of chopped pickled ones instead.
  • Want to cut calories?  Omit the topping and bacon and use low fat sour cream and cream cheese.
  • Want an extra-crunchy topping?  Put the dip under the broiler until golden.  Make sure to use a baking dish that’s safe for use under the broiler.
  • Looking for more garnish ideas? Try chopped cilantro or parsley, sliced green onions, fresh jalapeño slices, melted cheese, or extra bacon.

These warm, cheesy appetizers are calling your name!

jalapeño poppers with sriracha mayo dipping a chip into buffalo chicken dip plate of cheesy sausage balls

The pleasure of a 5-star review for this jalapeño popper dip with bacon would be greatly appreciated.

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dish of baked jalapeño popper dip with a spoon

Easy Jalapeño Popper Dip with Bacon


  • Author: Emma
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 4 1/2 cups 1x

Description

Jalapeño popper dip with bacon is a low carb appetizer that’s the perfect tailgate food or game day snack!  It’s a tempting, crowd pleasing dip made with sour cream (no mayo!), fresh jalapeños, crispy bacon, and a crunchy breadcrumb topping.


Scale

Ingredients

For the Dip

  • 6 slices smoked bacon (1/3 cup crumbled; 30g)
  • 16 ounces cream cheese, at room temperature (453g)
  • 1 cup sour cream, at room temperature (210g)
  • 2 cups extra sharp cheddar cheese, freshly grated (150g)
  • 1 tablespoon garlic, minced
  • 1/8 teaspoon salt
  • 5 jalapeño peppers, diced (1 1/3 cup diced; 170g)

For the Topping

  • 1 cup panko breadcrumbs (63g)
  • 1/4 cup parmesan cheese, grated (20g)
  • 1/4 cup salted butter, melted (57g)

Instructions

  1. Preheat the oven to 375 F.
  2. Cook the bacon. Lay the bacon slices in a 10-inch cast iron skillet and place over medium-high heat until sizzling, then turn down to medium and cook until crispy, using a fork to turn the slices.  Remove the bacon to a paper towel-lined plate and pat off excess grease.  Let it cool then tear into small pieces.
  3. Prep the other ingredients. While the bacon is cooking, grate the cheddar cheese and parmesan cheese and mince the garlic.  Dice the fresh jalapeños, leaving the seeds and membranes in 2 of the peppers.  (Feel free to add more of the seeds and membranes for a  more spicy dip.)
  4. Make the dip. Beat the sour cream and cream cheese with a hand-held electric mixer until fluffy, then mix in the cheddar, garlic, and salt until blended.  Fold in the diced jalapeños, then spread the dip in an 8×8-inch casserole dish or a 9-inch deep dish pie plate.
  5. Make the topping.  Melt the butter in the microwave, then stir in the panko breadcrumbs and the grated parmesan until blended.  Sprinkle the breadcrumb mixture and the cooked bacon on top of the dip.
  6. Bake the dip. Bake at 375 F for 20-25 minutes, until the topping has browned and the dip is bubbling gently around the edges.  Serve warm with tortilla chips for dipping.

Notes

The pleasure of a 5-star review for this easy jalapeño popper dip with bacon would be greatly appreciated.

  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Keywords: bacon, panko, tasty

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