The Best Jalapeño Popper Dip

Game day requires jalapeño popper dip! But you don’t need me to tell you how important chunky diced jalapeños, onions and bacon baked into a warm gooey cheesy dip with is a must, you already know that, and that’s why you’re here and I’m not about to let you down! This is an all-time favorite, one of the first recipes shared on Nicole’s Tasting Spoon wayyy back in 2017 and it was something I made well before then. It is perfection.

Jalapeño Popper Dip – How to Dice a Jalapeño

The seeds in jalapeños can make dicing them challenging or even intimidating. Don’t skip the dip because of this! I have a hack that helps you get the job done without risking your life to the seeds. You may still touch a few, so always wash your hands when you are done to avoid the fateful burn.

Hold the jalapeño by the stem and with a chef’s knife cut down along the sides. This leave the seeds attached to the inside ribs which is still attached to the stem you’re holding for easy clean up. See the video below for a demo.

Jalapeño Popper Dip -How to Dice an Onion

Dicing an onion can be quite simple once you get the hang of it. In an old blog post, I show step-by-step instructions, to get evenly sliced and diced onions – this skill will help you get better and faster with food prep, making dinners, soups and this most importantly this jalapeño popper dip!

Jalapeño Popper Dip

Chunky diced jalapeños, onions and bacon baked into a warm gooey cheesy dip with is a must. This jalapeno popper dip an all-time favorite.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

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Ingredients

• 4-5 slices Bacon
• 4-6 Jalapeños  – diced see blog notes for tips!
• 1 Medium Onion – diced see blog notes for tips!
• 1 cup Shredded Sharp Cheddar Cheese
• 1½ cup Shredded Pepper Jack Cheese reserve ¼ cup for the top
• 8 oz Cream Cheese – softened
• 8 oz Sour Cream

Instructions

• Preheat your oven to 400F. Lay your bacon one a cookie sheet lined with parchment paper and bake 10-12 minutes until crispy.

  Remove from the oven and place your bacon on a paper towel to drain some of the grease. Once it's cool, chop into small pieces. Set aside.
• While your bacon cooks, you can dice your jalapeños and onion. Set aside.

  Shred your cheeses. Set aside.
• Preheat your oven to 350F and spray a 8×8 casserole dish with cooking spray and set aside.
• In your kitchen aid mixer with a paddle attachment or a bowl dump all of your prepared ingredients; chopped bacon, diced jalapeños, diced onion, shredded cheddar cheese, shredded pepper jack cheese, cream cheese and sour cream.

  Mix until combined evenly.
• Dump into your prepared casserole dish and spread out evenly. Sprinkle the top with the remaining ¼ cup of pepper jack cheese.
• Bake at 350F for 40 minutes.

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.