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With cream cheese, bacon, and diced jalapenos, this Jalapeno Popper Dip offers all the flavors of the classic appetizer without any of the work. Creamy, cheesy, and so easy to make.
I love taking classic recipes and reimagining the flavors and ingredients in a new way. I’ve done that many times with jalapeno poppers, making a jalapeno popper cheese ball, jalapeno popper bites, and even jalapeno popper chicken. This jalapeno popper dip is quite possibly my favorite variation, though. It’s so low-effort and easy to make, plus it’s great for a crowd.
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Was a hit at a BBQ this weekend!
Why We Love Jalapeno Popper Dip
Every time I make this jalapeno popper dip, it’s one of the first things to disappear.
- All of the flavor, none of the work. This dip has all of the ingredients of classic jalapeno poppers, from the jalapenos themselves to the bacon, cheese, and cream cheese. But it’s way easier to make and to eat.
- The topping! I top my jalapeno popper dip with a mixture of butter, Ritz crackers, and parmesan cheese. The crispy top adds texture to the dip and really elevates the flavor. It’s so good!
- Super creamy and cheesy. The dip is made with cream cheese, mayonnaise, and shredded cheese. That means it’s super smooth, creamy, and cheesy in every bite!
- Great for game day. I love to make this for football Sunday gatherings. It’s way easier to me to make than jalapeno poppers and it’s a nice alternative to some of the usual dips.
Recipe Ingredients
This cream cheese jalapeno dip is made with just a handful of ingredients, including cream cheese and mayo. The exact measurements can be found in the recipe card below.
For the dip:
- Cream cheese – Softened to room temperature so it’s easy to mix.
- Shredded cheese – I like to use cheddar cheese. A blend of cheeses, like Monterrey Jack, would also work.
- Jalapenos – I used a can of diced jalapenos for ease.
- Mayonnaise – Adds a richness to the cream cheese mixture and thins the dip a bit.
- Bacon – Cooked and diced. While I love the flavor bacon adds, it can be omitted for a vegetarian dip.
- Green onions – I like green onions for flavor and a pop of color. Regular raw onions add a bit too much of a bite for my preference in this dip.
For the topping:
- Ritz crackers – Crushed to add some crunch to the top of the dip.
- Parmesan cheese – Adds a bit of cheesy flavor to the topping.
- Unsalted butter – Helps the top brown and become crunchy.
- Parsley – Garnish.
How To Make Jalapeno Popper Dip
The hands-on time for this savory dip is just a few minutes. The printable version of the instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Grease the baking dish.
- Combine the ingredients. Mix all of the dip ingredients into a bowl until well combined. Spread into the baking dish.
- Add the topping. Combine the Ritz, butter, and parmesan in a bowl. Sprinkle evenly over the dip.
- Bake. Bake for 25 minutes, until the mixture is hot and the topping is golden brown.
Tips & Variations
Here are a few things that will make this jalapeno popper dip even easier to make, plus some customization ideas.
- Use room temperature cream cheese. It’s hard to mix cold cream cheese, even with a mixer. Softened cream cheese mixes so much easier and results in a smooth, creamy dip without lumps. I often forget to pull it from the fridge in time, so I often pop it in the microwave for ~30 seconds.
- Use fresh jalapenos. Fresh jalapenos can be used in place of the canned jalapenos but I highly recommend roasting them first. Otherwise, there will just be chunks of raw jalapeno in the dip which isn’t quite as good.
- Topping options. Panko breadcrumbs can be used in place of the Ritz crumbs for a similar but slightly different topping. Having something crispy and crunchy on top really adds to the dip.
- Make ahead. The dip itself can be prepared up to 24 hours in advance. Just spread it in the baking dish and cover it in the fridge. However, I recommend adding the topping just before baking so that it doesn’t get soggy.
Dipper Ideas
This jalapeno popper dip is pretty versatile and works with pretty much any dipper. I like to offer it with a variety of options like:
- Ritz Crackers
- Wheat Thins
- Pretzels
- Veggies (Celery, carrots, peppers, etc)
- Tortilla chips
- Crostini slices
This dip is also a great filling for wontons (similar to my buffalo chicken wontons) or in crescent rolls. (This is a great way to repurpose leftovers.)
Proper Storage
- Fridge. Leftover jalapeno popper dip can be stored in an airtight container in the fridge. It will last for up to 5 days.
- Freezer. This isn’t the best dip for freezing because of the dairy content but it can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Just be aware that the texture may be a bit different.
- Reheat. Reheat the baking dish of dip in the oven, covered with foil, until hot and melted again. Individual portions can be warmed in the microwave.
Add as Google Trusted SourceCreamy Jalapeno Popper Dip
Ingredients
- 16 ounces cream cheese, softened to room temperature
- 1 ½ cups cheddar cheese, shredded
- 14 ounces jalapenos, can diced
- 1 cup mayonnaise
- 5 slices bacon, cooked, diced
- ¼ cup green onions, sliced
For the Topping
- 1 cup Ritz crackers, crushed
- ⅓ cup parmesan cheese, grated
- 3 Tablespoon butter, unsalted, melted
- 2 teaspoon parsley, minced for garnish
Instructions
- Preheat the oven to 350F degrees and grease an 8×8 baking dish.
- In a large mixing bowl, mix together the dip ingredients until well combined.
- In a separate bowl, combine the crushed crackers, melted butter, and parmesan cheese.
- Spread the dip mixture into the prepared baking dish.
- Sprinkle the crumb mixture evenly across the top of the dip.
- Bake in the oven for 25 minutes or until the mixture is warmed through and the topping is golden brown.
- Serve with crackers or chips, enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Was a hit at a BBQ this weekend!