This Jalapeno Popper Dip is the appetizer friends and family will beg you to make over and over again – it’s the perfect party food. Cream cheese, sour cream, jalapeno peppers, green chilies, sharp cheddar cheese, and bacon baked until hot and bubbly. Nobody will know it’s lightened up because it’s so flavorful and decadent.
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I love making party dips – it’s kind of my thing. It all started over a decade ago with my spinach artichoke dip – I’ve lost count on the numerous times I brought that dip to a party. Since then, I’ve made this sausage dip, banana pepper dip, easy taco dip, and a delicious fresh Greek Dip.
My newest creation is a Jalapeno Popper Dip inspired by the jalapeno popper appetizer. The original is a jalapeno pepper stuffed with a cheesy cream cheese mixture, wrapped in bacon, and baked until bubbly. This Jalapeno Popper Dip is an unstuffed version of that.
I did make some healthy swaps, but I use the word healthy or lightened up loosely because this is still a cheesy dip that you dunk crackers, bread, or veggies in. So, portion-control is our friend here.
But, be careful because this party dip is addicting!
Reasons you’ll love this recipe
- Super easy to prepare – After you cook the bacon, all you have to do is mix the ingredients, and it’s ready to bake.
- Everyone is obsessed with it – Trust me, this dip will make you the star of the party. Don’t be surprised when the bowl is licked clean.
- Can be made ahead of time – Like most cream cheese dips, the flavors get better by the day, so you can prepare this dip up to 3 days ahead of time. Or freeze it for a future party.
The Ingredients
Cream cheese – I use a combination of full fat and low-fat cream cheese. Using both gives the dip the perfect balance of creaminess while lowering the fat and calories a bit.
Garlic powder, onion powder, salt, and pepper – I use this spice combination with most of my cream cheese dips.
Fresh jalapeno peppers, pickled jalapenos, and diced green chilies – I’ve made this recipe numerous times. Sometimes I just use fresh jalapenos, sometimes I use only pickled jalapenos and canned chilies, and sometimes I use a mixture of all three. My favorite way to make this dip is with a mix of all three. I think it provides the best flavor.
Bacon – 5 slices of bacon provide the perfect amount of smokiness and flavor.
Shredded sharp cheddar cheese – full-fat shredded cheese tastes and melts better in this dip recipe, so that’s what I use. You can swap low-fat cheese.
Cooking Tips
Swap out the cheese – Sharp cheddar is my favorite cheese to use in jalapeno popper dip, but you can also use taco cheese or pepper jack to mix things up. Some people also use mozzarella cheese.
Cover with foil to prevent burning – I start this recipe with foil because I don’t want the dip to over brown or burn. With about 10 minutes left, I’ll remove the foil. If you notice the dip starting to get too brown or burn, then loosely cover with the foil again.
Add a bread crumb topping – Some recipes call for a bread crumb topping. I usually leave it out because I like to keep the dip low carb. However, if you want extra crunch on top, mix a couple of tablespoons of melted butter into ½ cup of panko bread crumbs and sprinkle on top before putting the popper dip into the oven.
Use center-cut regular flavored bacon – It’s okay to use a smokey flavor, but I don’t recommend using maple bacon unless you want your dip tasting like maple syrup. I don’t recommend using bacon bits; it’s worth cooking the bacon fresh for this recipe.
Healthy Substitutions
Use plain Greek yogurt instead of sour cream – I’ve used both in this recipe with success. The Greek yogurt adds a little more tang and isn’t as creamy, but it’s still delicious.
Use all low-fat cream cheese – The texture of the dip won’t be as thick, but all the flavor will still be there.
Use low-fat cheese – Low-fat cheese doesn’t melt as good as full fat, and it’s also filled with added filers and preservatives I try to stay away from. However, it won’t noticeably alter the taste. I don’t recommend using fat-free cheese in this recipe.
Swap out turkey bacon – Turkey bacon can be substituted for regular bacon if you want to lower the saturated fat. It does have a different flavor and texture, but it won’t be too noticeable once all the ingredients are mixed.
How to Make Jalapeño Popper Dip (step by step instructions)
- Preheat the oven to 375 degrees.
- If you haven’t already, cook the bacon until it’s crispy. Then lay the bacon on a paper towel to soak up the extra fat.
- While the bacon is cooking, get the jalapenos ready. Cut the fresh jalapenos in half, remove the seeds, and chop them into small pieces. Drain the pickled jalapenos and chop them into small pieces.
- Get all of the other ingredients together. This dip comes together quickly, so it’s helpful to have everything ready.
- Using a hand mixer, mix the softened cream cheese, sour cream in a medium-sized bowl. You could do this by hand, but it blends better with a mixer. If you forgot to take the cream cheese out, remove it from the package and place it in the microwave for 20-30 seconds.
- Add in the fresh jalapeno’s, pickled jalapenos, diced chilis, garlic powder, onion powder, and parmesan cheese. Using a spoon, stir until blended.
- Slowly stir in the shredded cheddar and bacon.
- Pour the dip into an 8 or 9-inch casserole dish and cover with foil. Bake for 35 minutes, then remove foil and finish baking until hot and bubbly.
- Garnish with diced fresh jalapenos, shredded cheddar cheese, and crumbled bacon.
- Serve hot.
How to serve
You can serve jalapeno popper dip in a baking dish, a dip bowl, or in a bread bowl with:
- Baguette bread
- Tortilla chips
- Cut up rye or pumpernickel bread
- Crackers
- Vegetables
What to do with leftover dip?
In my experience, the only way to have leftover jalapeno popper dip is to save some before bringing it to a party.
If you do, then this dip is delicious:
- Stuffed into a chicken breast
- Stuffed into or slathered on top of a turkey burger
- On a bagel
How to Store
In the refrigerator
This jalapeno popper dip can be prepared up to 2-3 days ahead of time.
Assemble all of the ingredients into a baking dish and then continue with the recipe on the day you’re planning to make it. On cooking day, you might need to add a few extra minutes if the dip is cold.
You can also bake the recipe entirely and then warm it up for 25 – 30 minutes a 375 oven on the day you serve it. Make sure to cover it will foil before sticking it in the oven to keep from browning too much or burning. After it cooks, give it a couple of stirs and then serve.
In the freezer
One of the great things about this jalapeno popper dip recipe is you can freeze it. If you want to get ahead of the game for parties or the holidays, freezing this appetizer is an excellent way to do this.
Either assemble all of the ingredients into the baking dish or disposable dish and freeze. You can even add the dip into a plastic freezer bag. Cooked jalapeno popper can also be frozen this way.
On cooking day
You can cook the jalapeno popper dip from frozen, but I recommend taking it out of the freezer 1-2 days before cooking day to let it thaw in the refrigerator some – this helps to reduce cooking time.
Also, if you froze the dip in a glass baking dish, you don’t want to place this dish directly into a hot oven from the freezer because it will crack. Place it on the counter to come to room temperature before cooking it.
Continue with the recipe. You might need to add extra time to the dip if it was cold or a little frozen.
Jalapeno Popper Dip
Equipment
- Mixing Bowls
- Hand Mixer
- Large Frying Pan (to cook the bacon)
- 8 or 9-inch casserole dish
Ingredients
- 5 slices of bacon
- 1 8-ounce block of regular cream cheese
- 1 8-ounce block of low-fat cream cheese
- 1 8-ounce container of light sour cream you can substitute plain Greek yogurt
- 1 4-ounce can of diced green chilies
- 1/3 cup drained and chopped jarred pickled jalapeno peppers
- 2 fresh jalapeno's seeds removed and chopped into small pieces.
- 1/3 cup grated parmesan cheese you can substitute romano cheese or a blend.
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375 degrees.
- If you haven’t already, cook the bacon until it’s crispy. You can cook the bacon in a frying pan. After the bacon is cooked lay it on a paper towel to soak up the extra fat. Set aside. After the bacon cools crumble it into small pieces.
- While the bacon is cooking, get the jalapenos ready. Cut the fresh jalapenos in half, remove the seeds, and chop them into small pieces. Drain the pickled jalapenos and chop them into small pieces.
- Get all of the other ingredients together. This dip comes together quickly, so it’s helpful to have everything ready.
- Using a hand mixer, mix the softened cream cheese, sour cream in a medium-sized bowl. You could do this by hand, but it blends better with a mixer. If you forgot to take the cream cheese out, remove it from the package and place it in the microwave for 20-30 seconds.
- Add in the fresh jalapeno’s, pickled jalapenos, diced chilis, garlic powder, onion powder, and parmesan cheese. Using a spoon, stir until blended.
- Slowly stir in the shredded cheddar and crumbled bacon.
- Pour the dip into an 8 or 9-inch casserole dish and cover with foil. Bake for 35 minutes, then remove foil and finish baking for another 10 minutes or until hot and bubbly.
- Serve hot.
Notes
Nutrition
Other Healthy Appetizers
Have you tried this jalapeno popper dip recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!
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