Jalapeño Popper Dip with Bacon

Closeup on a bowl of jalapeño popper dip.

4.95 from 20 votes

Jalapeño Popper Dip with Bacon

Jalapeño Popper Dip with Bacon is a creamy, cheesy appetizer loaded with spicy jalapeños, crispy bacon, and a golden baked topping. This dip brings a spicy kick that can easily be toned down for the whole family, making it the perfect crowd-pleaser for game day or happy hour.

Course Appetizer, dips

Cuisine American

Keyword jalapeno popper dip, jalapeno poppers

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 465kcal

Author Sue Ringsdorf

Ingredients

6 oz. bacon - cooked and crumbled
16 oz. cream cheese light (or use regular cream cheese) - softened
1/2 cup mayonnaise with olive oil - we use mayo with olive oil added in
1/2 cup sour cream light
2 cups sharp cheddar cheese (or 4 oz.) - freshly shredded
3/4 cup jarred jalapeños (3 oz.)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

For the Panko Topping:

1/2 cup Panko breadcrumbs
1/2 cup parmesan cheese (1 oz.) - freshly shredded
1/4 cup butter - melted

Instructions

Cook bacon. Cook the bacon according to the method you prefer. We like to bake it in the oven. Just line a sheet pan with aluminum foil. Set a wire rack on top and layer the bacon directly on the rack. Bake in a preheated 400 degree oven until crispy.
Combine soft ingredients. In a mixing bowl, use a hand mixer to cream together the softened cream cheese, mayonnaise, and sour cream until very well combined.
16 oz. cream cheese light (or use regular cream cheese), 1/2 cup mayonnaise with olive oil, 1/2 cup sour cream light
Add remaining ingredients. Add the remaining ingredients – the shredded cheddar cheese, jalapeños, seasonings, and the cooked bacon. (Reserve some bacon and jalapeños for garnish, if desired). Blend again.
2 cups sharp cheddar cheese (or 4 oz.), 3/4 cup jarred jalapeños (3 oz.), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 6 oz. bacon
Spoon into baking dish. Spoon the dip into a small, shallow baking dish, smoothing evenly to all sides.
Make Panko topping. In a separate bowl, combine the panko topping – the bread crumbs, parmesan cheese, and melted butter. Add the topping to the dip.
1/2 cup Panko breadcrumbs, 1/2 cup parmesan cheese (1 oz.), 1/4 cup butter
Add garnish. Sprinkle the remaining bacon and some extra slice jalapeños on top of the Panko mixture.
Bake. Bake the dip in a preheated 350 degree oven for 25 minutes, or until piping hot.
Serve jalapeño popper dip immediately with crackers or chips.

Notes

Substitutions: You can use either regular full-fat cream cheese or the light version. Either will work just fine. You can also use plain Greek yogurt instead of the sour cream. Feel free to add few jalapeños for less spice.
Leftover dip is good for 2-3 days. I recommend adding a little extra sour cream or mayo when warming it up to make sure leftovers are creamy.
You can also freeze leftovers. Place in a small dish and then freezer bag, and freeze for up to three months.

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