This Jalapeno Popper Dip with Bacon tastes like your favorite appetizer in EASY, warm, creamy, cheesy unbelievably addicting dip form! Does it get any better?!
This quick and easy Jalapeno Popper Dip recipe means you can indulge in all your favorite jalapeno popper flavors without all the time, hassle or mess! It boasts everything that makes jalapeno poppers so addicting and then some. This creamy, kickin’ Dip is bursting with cream cheese, spicy jalapenos, 3 cheeses and a crispy buttery Panko breadcrumb topping that will make you swoon. Buckle up and be prepared for this rich, ooey, gooey, cheesy Jalapeno Dip with Bacon to blow. Your. Mind.
Jalapeno Popper Dip Recipe Video
Best Jalapeno Popper Dip
I am all about Dips when it comes to parties – especially football parties! They are super easy – usually just a quick whisking together of ingredients – and often can be prepared in advance.
For the last party I helped throw, I brought my Brie Spinach Dip, my Bacon Ranch Cheese Ball (basically a dip in cheeseball form) and my Key Lime Cheesecake Fruit Dip and if I would have known just how incredible this Jalapeno Popper Dip with Panko would be, I would have brought it in a heartbeat. It’s definitely a new all time fav and I am giddily excited for you to inhale it’s intoxicating deliciousness and then to be praised by everyone who inhales cheesy, melty bite, after bite after bite…
What are ingredients are in Jalapeno Popper Dip?
- canned diced jalapenos: use canned jalapenos instead of fresh because they are soft, boast a spectacular tang and universal spice level.
- cream cheese: make sure you soften your cream cheese well so it mixes easily. Full fat cream cheese is more creamy and melts better but you may use less fat cream cheese.
- sour cream: the sour cream adds a wonderful creaminess that can’t be beat. Full fat sour cream melts better but you may use nonfat.
- mayonnaise: adds a rich tang and melts beautifully. If you are thoroughly opposed to mayonnaise, you may substitute with sour cream or Greek yogurt.
- sharp cheddar cheese: use freshly grated sharp cheddar cheese because it not only tastes far superior but melts much better. Pre-packaged cheeses are mixed with anti-clumping chemicals which prevent the cheese from melting together in the bag – the same chemicals prevent the cheese from melting as nicely in a skillet.
- mozzarella cheese: use only freshly grated mozzarella cheese for the same reasons above.
- Parmesan cheese: freshly grated Parmesan cheese will also melt much better. You can shred it with your food processor in 30 seconds with the right attachment.
- seasonings: garlic powder, onion powder, dried parsley, paprika, salt and pepper infuse our Jalapeno Popper Dip with subtle, complex layers of flavor.
- thick cut bacon: the bacon is optional but everything is better with crispy, salty bacon! Use thick cut bacon because its meatiness can stand up against the rich dip without getting lost.
- panko breadcrumbs: panko breacrumbs are a Japanese breadcrumb that can be found next to traditional breadcrumbs in our grocery store. They are larger and airier than traditional breadcrumbs so they become fabulously crispy.
Should I use Fresh or Canned Jalapenos in Jalapeno Popper Dip?
Many Jalapeno Popper Dip recipes use fresh jalapenos, and many Jalapeno Dip recipes used canned jalapenos. I recommend canned jalapenos for a few reasons.
- Unlike fresh jalapenos that vary widely in spice content, canned jalapenos boast a more universal degree of heat so you know what you are getting (more on heat level later).
- Canned jalapenos are pickled which adds a fabulous tang that compliments the richness of the cream cheese, mayonnaise and sour cream.
- Canned jalapenos don’t add an unappealing crunchy texture to your otherwise creamy dip. If you do want to use fresh jalapenos, then be sure to saute or roast them first so they aren’t crunchy.
- They are easier! You don’t have to chop, deseed or sauté, simply open the can, drain and add to your dip!
How To make Jalapeno Popper Dip
- Step 1 – MIX: Add cream cheese, mayonnaise, sour cream and all seasonings to a large bowl. Stir until combined. Stir in 1 cup sharp cheddar, 1 cup mozzarella, ½ cup Parmesan, jalapenos, and all but 2 tablespoons bacon (the remaining bacon will be a garnish). It is much easier to mix everything together if your cream cheese is very soft. you can microwave it at 30 second intervals to soften. Make sure everything is very well combined so that the heat is evenly dispersed.
- Step 2- Add to Baking Dish: Spoon into an ungreased 2-3 qt. baking dish or 9-10” skillet and spread into an even layer. Evenly top with remaining cheeses. Any shallow oven-proof baking dish will work. Just be aware that you may need to adjust the baking time depending on if your baking dish is less or more volume.
- Step 3 – Panko Topping; In a medium bowl, mix melted butter and panko together. Evenly spread over cheese layer. At this point you can cover and refrigerate and bake later OR you can proceed to bake. By mixing the butter with the panko, you will get the crispiest, most tantalizing crunchy topping you ever tasted!
- Step 4 – Bake: Bake, uncovered, at 350° F for 25-30 min. or until cheese is completely melted and dip is hot throughout. Turn oven to broil and broil without changing oven rack position for 3-5 minutes or until panko is golden.
How Spicy is this Jalapeno Popper Dip?
This warm and cheesy Jalapeno Popper Dip boasts a kick from the jalapenos but I would judge it a mild kick. The spice level is such that you can keep eating and eating and eating without being paralyzed by the heat but still tasting the heat. I personally like the spice level as is and think it would be perfect for most of your guests unless they looooove spicy foods, which is not most people.
If you would like a spicier dip, then you can add more canned jalapenos, hot sauce to taste or cayenne pepper. If using cayenne to spice things up, just be aware that a little goes a long way!
Jalapeno Popper Dip with Bacon
You don’t have to add bacon to your Jalapeno Popper Dip, but if like bacon even just a little, then I highly suggest the salty, smoky, crispy addition. You are going to want to use thick center-cut bacon as opposed to traditional sliced bacon. Thick bacon doesn’t get lost in in the sea of cream cheese so you are left with a wonderful meaty, crispy texture and a nice smokiness that cuts through the rich dip.
As with any form of bacon, the key is to cook it low and slow which allows the fat to render out completely without the bacon burning so you get crispy evenly cooked bacon.
Jalapeno Popper Dip with Panko
The buttery, crispy crunch of the panko topping is reminiscent of the fried jalapeno popper skin and so so so stinkin’ good! It really elevates this dip to a whole new level of can’t-stop-eating-deliciousness. So yes, I HIGHLY recommend the crunchy panko crust unless you need this Jalapeno Popper Dip to be gluten free.
If you aren’t familiar with Panko, they are Japanese breadcrumbs that are larger, airier and flakier than traditional breadcrumbs so they get much crispier when cooked. There are so many fabulous uses for panko from creating crunchy breading like in my Oven Baked “Fried” Chicken and my Cheddar Ranch Chicken to creating a blanket of buttery crispy toppings like in my Million Dollar Macaroni and Cheese and this Jalapeno Popper Dip Recipe. So if panko isn’t a pantry staple already, then it should be so you can make this totally addictive Jalapeno Popper Dip at a second’s notice!
HOW DO YOU SERVE Jalapeno Popper DIP?
- After the Jalapeno Popper Dip comes out of the oven, let it sit for at least 5 minutes so guests don’t burn their mouths.
- If using a skillet, wrap the skillet handle in a towel to protect your guests from burning themselves.
- Jalapeno Popper Dip is best served hot.
What should I serve with this Jalapeno Popper dip?
This Jalapeno Popper Dip would be delicious with just a spoon! But seeing as that might not be socially acceptable, here are some serving ideas:
- French Baguette
- tortilla chips (sturdy tortilla chips are best otherwise they can break)
- pita chips
- crackers (butter crackers like Ritz are fabulous)
- bell peppers
Can I Make Jalapeno Popper Dip In Advance?
This quick and easy Jalapeno Popper Dip can be prepared entirely in advance and then refrigerated until you are ready to bake. Simply whisk all the ingredients together per instructions, cover with foil and refrigerate for up to 3 days. When its time to bake, add an extra 5-10 minutes to the baking time to ensure the dip is hot and mely-licious.
Now that you know all about Jalapeno Popper Dip it’s time to dip away into spicy, bites of ooey, gooey, creamy, cheesy heaven. With bacon.
CAN I MAKE THIS JALAPENO POPPER DIP IN THE SLOW COOKER?
You can make the Jalapeno Popper Dip in the slow cooker except for the crispy panko topping.
To make Jalapeno Popper Dip the slow cooker, stir all the ingredient together until well blended. Add to a lightly greased slow. Stir well before serving and topping with panko.
For panko topping, mix panko with melted butter then add to a skillet and toast over medium heat until golden.
Can you reheat Jalapeno Popper Dip?
You can reheat Jalapeno Popper Dip. Cover with foil and bake in the oven at 350 degrees for approximately 25 minutes or until hot and bubbly.
You can microwave smaller portions at 30 second intervals until heated through.
HOW LONG WILL Jalapeno Popper Dip LAST?
Jalapeno Popper Dip will last about 4-5 days in the refrigerator – but ours never lasts that long! If you have leftover Jalapeno popper Dip, it makes in incredible creamy sauce for rice or pasta by heating with a little milk.
Does Jalapeno Popper Dip freeze well?
I do not recommend freezing Jalapeno Popper Dip because the mayonnaise and sour cream will break and the dip will become an unpleasant texture. If you are worried about leftovers, I suggest halving the recipe instead.
Looking for More Cheesy Appetizers?
- Queso Fundido
- Cheesy Pesto Pull Apart Bread
- Garlic Herb Cheese Log
- Pizza Pinwheels
- Artichoke Dip Bites
- Queso Verde Corn Dip
- Cheesy Italian Meatball Sliders
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Jalapeno Popper Dip with Bacon (Video)
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- 2 (8 oz.) pkgs. cream cheese softened (16 oz. total)*
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 tsp EACH onion powder, ground cumin, dried parsley
- 1/4 tsp EACH paprika, pepper, salt
- 1 1/3 cup shredded sharp cheddar cheese divided
- 1 1/3 cup shredded mozzarella cheese divided
- 1/2 cup freshly grated Parmesan cheese
- 1 (4 oz.) can diced jalapeno peppers drained
- 12 oz. thick cut bacon cooked and chopped (6-8 slices)
- 3 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- Freshly chopped parsley for garnish optional
- Crackers, chips, bread, vegetables for dipping
- Preheat oven to 350 degrees F.
- Add cream cheese, mayonnaise, sour cream and all seasonings to a large bowl. Stir until combined. Stir in 1 cup sharp cheddar, 1 cup mozzarella, ½ cup Parmesan, jalapenos, and all but 2 tablespoons bacon (the remaining bacon will be a garnish). Spoon into an ungreased 2-qt. baking dish or 10” skillet and spread into an even layer. Evenly top with remaining cheeses.
- In a medium bowl, mix melted butter and panko together. Evenly spread over cheese layer. At this point you can cover and refrigerate and bake later OR you can proceed to bake.
- Bake, uncovered, at 350° F for 25-30 min. or until cheese is completely melted and dip is hot throughout. Turn oven to broil and broil without changing oven rack position for 3-5 minutes or until panko is golden.
- Garnish with remaining bacon and optional fresh parsley. Serve warm with crackers, bread, etc.
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