This warm, spicy, cheesy jalapeno popper dip is loaded with all the familiar flavors from your favorite appetizer, in an easy to make dip form!
This jalapeno popper dip is so cheesy, spicy, and tastes just like a delicious jalapeno popper, without all the hassle!
This is a sponsored conversation written by me on behalf of NatureRaised Farms®. The opinions and text are all mine.
Who all loves jalapeno poppers? *raises hand emphatically* One thing I don’t like though, is all the time it takes to make them. It’s a lot of work, and I’d much rather be able to spend that time with my family!
This cheesy jalapeno popper dip has an added element that makes it extra special… bacon! Everything is better with bacon right?
And not just any bacon… NatureRaised Farms Hickory Bacon. It’s my new favorite! Thick, butcher’s cut bacon, with no added hormones. Basically, it’s the bacon you NEED to try.
You can find NatureRaised Farms® Bacon in the refrigerated section of Sams Club. To see if they have it at YOUR Sams Club, check HERE!
While this cheesy bacon jalapeno popper dip is probably thought of traditionally as an appetizer, we like to have an appetizers dinner… especially around the holidays. It’s a great way to test out new recipes before debuting them, and it’s just incredibly fun to eat all your favorite foods in one meal!
Making this jalapeno popper dip is really simple… just beat the mayo and cream cheese together, then stir in the rest of the ingredients. Bake the dip then dig in! Easy as pie!
I like to serve this dip with some corn chips, toasted baguette slices, or even slather it on a big juicy burger like this one!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 16 oz cream cheese softened
- 1 cup mayo
- 4 oz can diced jalapenos drained
- 4 oz can diced green chiles drained
- 1/2 cup shredded Mexican cheese
- 1 cup shredded Mozzarella cheese
- 1/2 tsp cumin
- 6 slices cooked and crumbled bacon divided
- 1/3 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 Tbsp unsalted butter melted
Instructions
- Preheat oven to 350 degrees F. Spray baking dish with non-stick spray and set aside. I use my quiche pan, but any shallow baking dish will work.
- Add softened cream cheese and mayo to a mixing bowl and beat with a hand mixer until smooth and combined. Add 1/2 the bacon, jalapenos, green chiles, cumin, and mexican and mozzarella cheeses.
- Transfer to prepared dish, smooth out with a rubber spatula.
- Combine melted butter, panko, and Parmesan cheese. Sprinkle over the top of the dip. Sprinkle remaining bacon pieces over the top.
- Bake for 25 minutes, until panko is lightly golden brown and dip is bubbling.
- If desired, top cooked dip with slices of fresh jalapeno. Serve hot.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Kirean says
I would love to make this in the crockpot. Do you think this is possible? I know the bread crumbs would be all soft…
The Chunky Chef says
I think you could add the dip to the slow cooker (minus the breadcrumb topping), and cook on low until hot and bubbly. Then you could add the breadcrumbs to a skillet with some melted butter or olive oil and toast them on low until golden. Sprinkle them over the top of the dip, sprinkle with parmesan and bacon pieces, and serve 🙂
Lori says
This is an awesome football Saturday dip! The crew enjoyed the spicy, cheesy dip! Will make again.
Tammy says
HoW far in advance can I make this dip please .
The Chunky Chef says
I don’t advise making it entirely ahead of time, but you can assemble the dip through step 3, and it should keep covered in the refrigerator for a few days. Then set the dish out on the counter for about 30 minutes (so it comes closer to room temp), mix up the panko topping, sprinkle over the top, and bake as directed. You may need a few extra minutes, since the dish will likely still be a bit cold.
Debbie says
This is so good! I’ve made it several times and everybody loves it
Samantha gill says
What kind of Mexican cheese should I use
The Chunky Chef says
Any Mexican blend of shredded cheese. We typically use Sargento
Sherri R says
Delicious! My family loved it. I made only 1 small change. Instead of butter in the panko & Parmesan topping, I had some bacon grease left in the pan. Believing that bacon is its own food group, I thought how bad could a little extra bacon flavor be! So I used that in place of the butter. Came out great!
Thank you for a new family favorite dip recipe!
Sherri R
The Chunky Chef says
I think we’re kindred spirits… bacon should definitely be it’s own food group lol. Glad you loved it! 🙂
Allanah Simpson says
excellent!!
Stacy Carder says
We have 8 people should we double it?
The Chunky Chef says
This recipe serves 8, so you should be okay with the recipe as written (unless your guests will be pretty hungry) 🙂
Dawn says
It’s a lot of dip for just w people. Can I freeze 1/2? I don’t know how well cream cheese holds up being frozen.
The Chunky Chef says
I’ve not tested freezing this recipe, as I’ve had issues with dairy separating during the freezing and thawing process.
Danielle says
I haven’t frozen this specific dip, but I often freeze cream cheese based dips with success. I bake from frozen.
Cassie says
This is always a party hit. I always get asked about the recipe wherever I bring it.
Amanda Binford says
Could I use fresh jalapeños for this recipe? If so, how many do you think?
The Chunky Chef says
Sure 🙂 I would use 1-2 depending on how big they are.
Mandi says
We LOVE this dip! I make it for every family function, and lots of ‘just because’ nights for my husband 😊
Just curious, it says that it makes 8 servings. What is considered 1 serving?
The Chunky Chef says
There’s no specific serving size, just an average serving amount for a dip of this size.
Sherry says
Second time making this! But first time commenting. I do everything the same except one thing. I used diced pickles jalapeños. I think the pickled flavor makes makes it even better because it’s a bit of acid to cut t through all the fats. I use 4 oz and I also use some of the juice that comes in the jar. It doesn’t change the consistency much either so no worries about that.