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Jalapeno popper dip in a casserole dish on a concrete background surrounded by plates of bread slices and raw vegetables.
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5 from 3 votes

Jalapeno Popper Dip

Whether you're sharing or snacking solo, Jalapeno Popper Dip brings as much - or as little - heat to the flavor party as you want. Adjust the spice by preparing the peppers according to your taste (removing all, some, or none of the seeds and membranes) and mix with the other ingredients. Bake until bubbling, garnish to taste, and serve with chips, veggies or bread.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 241kcal
Author Danielle Esposti

Equipment

Ingredients

  • 8 slices bacon chopped
  • 16 oz sour cream
  • 8 oz cream cheese room temperature
  • ½ c minced jalapenos from 4-6 peppers
  • 4 green onions thinly sliced
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1.5 c shredded cheddar cheese divided
  • Sliced baguette for serving
  • Sliced raw vegetables for serving

Instructions

  • Heat oven to 375°F. Lightly mist a 2-quart baking dish with cooking spray. Line a plate with paper towels.
  • Place bacon in a skillet and cook over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon and transfer to a paper towel lined plate to drain.
    Crisp diced bacon in a skillet.
  • Combine sour cream and cream cheese in a large mixing bowl. Beat with a hand mixer on medium speed until well blended and fluffy, 1-2 minutes.
  • Reserve 1 tbsp jalapenos, 1 tbsp bacon, and 1 tbsp green onions for garnish.
  • Add the remaining jalapenos, bacon, and green onions to the sour cream mixture, along with the lemon juice, garlic powder, salt, pepper, and 1 cup shredded cheese. Fold using a rubber spatula until well combined.
    Cream cheese and sour cream mixed with minced jalapeno peppers, bacon, green onions, and cheese in a mixing bowl.
  • Transfer the mixture to the prepared baking dish, then sprinkle the remaining cheese over the top.
    Unbaked jalapeno popper dip topped with shredded cheddar cheese in a casserole dish.
  • Bake for 20 minutes, or until the edges are bubbling. Switch the oven to the broiler setting and broil 2 minutes, or until the top is golden. Garnish with the reserved jalapenos, bacon, and scallions and serve with bread and sliced vegetables.
    Side view, a serving spoon tucked into jalapeno popper dip garnished with chopped bacon, green onions, and minced fresh jalapenos.

Notes

To quickly soften cream cheese:  cut into small chunks and cover with an overturned bowl. Leave at room temperature for 15-20 minutes. 
Substitutions:
  • Replace half or all of the sour cream with plain Greek yogurt.
  • Swap half or all of the cheddar for pepper jack, Monterey jack, mozzarella, or any cheese that melts easily.
  • Replace fresh jalapenos with 4 oz. canned or pickled.
Add more spice:  keep half or more of the seeds and membranes.
Make ahead instructions:  prepare the dip as directed, transfer to the casserole dish, cover with aluminum foil, and place in the fridge for up to 24 hours. When you're ready to bake, remove the foil and bake as directed; add 5-10 minutes to total bake time.

Nutrition

Serving: 0.25cup | Calories: 241kcal | Carbohydrates: 5g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 406mg | Potassium: 131mg | Fiber: 1g | Sugar: 4g | Vitamin A: 115% | Vitamin C: 5% | Calcium: 137% | Iron: 1%