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Jalapeno Popper Dip in a white baking dish with sliced jalapenos on top.
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Jalapeno Popper Dip

This Jalapeño Popper Dip recipe is loaded inside and out! It's got crispy bacon, buttery panko breadcrumbs, cream cheese, cheddar and pepper jack cheese, chives, and so much more! It's easy to make ahead of time and has the BEST flavor!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 8 people
Calories: 365kcal
Author: Stephanie

Ingredients

  • 6 slices thick-cut bacon
  • 4-6 jalapenos seeded and diced.
  • 3 cloves garlic minced
  • 8 oz. cream cheese softened
  • 1 cup sour cream
  • 1 (heaping) tablespoon ranch seasoning optional but delicious
  • 3 tablespoons chives divided
  • ¾ teaspoon onion powder
  • 1 ½ cups shredded cheddar cheese
  • 1 ¼ cups shredded Pepper jack cheese or Monterey jack

Topping

  • 1/3 cup Panko breadcrumbs
  • 1 tablespoon melted butter
  • ½ teaspoon garlic powder
US Customary - Metric

Instructions

Prep Work

  • Preheat oven to 350° F.
  • Take out the cream cheese and sour cream to allow them to come down to room temperature. Measure out remaining ingredients while the bacon cooks.
  • Fry the bacon over low heat until crispy on each side. Set it aside on a paper towel lined plate and roughly chop once cooled. Leave 1 tablespoon of bacon drippings in the skillet.
  • Add the diced jalapenos and garlic to the same skillet and soften over medium heat for 3-4 minutes. Remove and set aside.

Assemble the Dip

  • Combine the cheddar and pepper jack cheese and reserve 1 cup for the top of the dip. Add the rest to a large bowl along with the cream cheese, sour cream, ranch seasoning, 2 tablespoons of chives, onion powder, jalapenos, garlic, and half of the bacon. Mix until well-combined.
  • Combine the panko breadcrumb topping ingredients and add 2 tablespoons of it to the dip. Stir to combine.
  • Transfer to a lightly greased 8 or 9-inch baking dish. Top with remaining cheese, bacon, and panko mixture.

Bake

  • Bake uncovered for 20 minutes. Sprinkle with remaining chives and serve with tortilla chips!

Notes

Make-Ahead Method:
  • Assemble fully and let cool completely. Cover and refrigerate for up to 2 days. When ready to serve: Let it sit out for 30 minutes prior to baking, then bake as outlined.
Pro Tips:
  • Be sure to remove the membrane and the seeds from the jalapenos unless you like it spicy. The membrane is the source of heat.
  • Cheese: Shred/Grate the cheese from a block, it will melt and taste much better than packaged shredded/grated cheese. I use Cracker Barrel Sharp Yellow Cheddar and Cabot Pepper Jack Cheese.
  • Ranch Seasoningadds a pop of savory, zesty flavor to this that I love. It's optional but I recommend it, be sure to use Ranch seasoning mix vs. ranch dressing mix.
  • Green onions can be used instead of chives if preferred. 
  • My Homemade Tortilla Chips are perfect with this recipe!
  • Bonus: Leftovers are really good cold! 😁
  • Turn this into a meal by making my Jalapeno Popper Chicken recipe! And try my Jalapeno Poppers next!
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition

Calories: 365kcal | Carbohydrates: 7g | Protein: 14g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 483mg | Potassium: 169mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1078IU | Vitamin C: 10mg | Calcium: 348mg | Iron: 0.5mg