Jalapeño Popper Dip

Jalapeño Popper Dip

Super bowl Sunday calls for dip!  I’m not someone that needs an excuse to dip – I love dip, but if you need a reason to justify a cheesy gooey dip we have the super bowl, holidays, Saturdays, that song 90’s “when I dip you dip we dip…”

This super easy and quick dip will have you asking “why don’t I make this all the time?” It’s not necessarily calorie or diet friendly but everyone has a cheat day (or month, or year).

Jalapeño Popper Dip

  • Servings: 8-10
  • Difficulty: easy
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  • 4-6 Jalapeños – diced small
  • 1 medium Onion – diced small
  • 8 oz. Cream Cheese – softened
  • 8 oz.  Sour Cream
  • 1 cup Cheddar Cheese
  • 1 1/4 cup Pepper Jack Cheese (or you can use cheddar for a more mild flavor) (reserve 1/4 cup for the top)
  • 4-5 slices of cooked Bacon – chopped (optional)
  • Cooking spray


An easy way to make bacon without splatter is to lay it on a foiled lined baking sheet – with raised edges to catch the grease and place it in a 400 degree oven for 20 minutes (watch it for your preferred crispness)

While your bacon cooks you can dice up the onion and jalapeños.

Be careful of the pepper seeds! For the ultimate hot you can just roughly chop the entire pepper, seeds and all. When I make this I cut the jalapeño, I hold onto the stem and stand it up vertically so that I have the steam and the bottom tip is on the cutting board. Then I take my knife and cut down from stem to cutting board, and I do this all the way around so at the end in my hand is the stem and all of the seeds still attached to the middle core. Then I dice.

Once the bacon is out of the oven, preheat the oven to 350 F. Spray you 8×8 or 9×9 casserole dish and set aside.

Then add in all of your ingredients into a bowl. Remember to save 1/4 cup of cheese to top the dip before it goes into the oven.

You can mix this my hand or use the paddle attachment on your stand mixer and combine all of the ingredients evenly.

Add the dip into your already prepared dish and top with the remainder shredded cheese.

Note you can make it ahead of time:
At this point you can put it in the refrigerator until you need it.  Add about 10 minutes to your baking time if you take it directly from the refrigerator to the oven.

Bake for 40 minutes until heated through, the onion and peppers soften and cheese on top is melted.

Serve with crackers, chip or vegetables… it’s an easy crowd pleaser or a simple snack to keep all to yourself.

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