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Jalapeño Popper Dip

Jalapeño popper dip with creamy white cheese, roasted jalapeño chunks, and crispy bacon bits. Baked until warm, bubbly, and ready for scooping 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: 380
Ingredients Equipment Method Notes

Ingredients
  

Jalapeño popper dip
  • 8 oz cream cheese Softened to room temperature for easy mixing.
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 0.25 cup Parmesan cheese, grated
  • 8 jalapeños Roasted and diced.
  • 8 slice bacon Cooked and crumbled.
  • 3 clove garlic Minced.
  • 0.5 tsp cumin
  • 0.5 Salt To taste.
  • 0.25 pepper To taste.
  • 1 tortilla chips For serving.
  • 0.25 cup fresh cilantro For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and mix
  1. Preheat the oven to 350°F and set out a baking dish or cast iron skillet for the dip.
  2. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in the shredded cheddar cheese, grated Parmesan cheese, minced garlic, and cumin until evenly combined.
  4. Fold in the roasted and diced jalapeños and the crumbled bacon until the mixture is evenly distributed.
Bake and serve
  1. Transfer the mixture to a baking dish or cast iron skillet and bake for 15–20 minutes until heated through and bubbly.
  2. Top with additional bacon crumbles and fresh cilantro for a finished look.
  3. Serve warm with tortilla chips for dipping and let guests scoop from the bubbling center.

Notes

For the creamiest texture, make sure the cream cheese is fully softened before mixing. Refrigerate leftovers in an airtight container up to 3 days and reheat in a 325°F oven or microwave until warm; freeze only if needed (texture may be softer after thawing). For a lighter option, swap half the mayonnaise for Greek yogurt while keeping the bake time the same.