Jalapeño Popper Dip
Everything you love about jalapeño poppers — cream cheese, sharp cheddar, smoky Turkey bacon and fresh jalapeño heat — baked into one bubbling, golden, scoopable dip. Make it ahead, bake it when guests arrive, watch it vanish.
Prep
10 min
Cook
30 min
Total
40 min
Serves
10
Ingredients
Dip
- 12 oz shredded sharp cheddar cheese, divided
- 12 oz Turkey bacon, cooked and crumbled
- 8 oz full-fat sour cream, room temperature
- 8 oz full-fat cream cheese, room temperature
- 3/4 cup petite diced fresh jalapeños, ribs and seeds removed
- 1/4 cup thinly sliced green onion, plus more for garnish
- 1/2 tsp garlic powder
- Kosher salt and fresh cracked pepper
To serve
- Crackers or tortilla chips
Method
- 1
Preheat the oven to 350°F (175°C). Add about two-thirds of the cheddar and bacon to a large bowl with the sour cream, cream cheese, jalapeños, green onion, garlic powder and a couple of big pinches of salt and pepper, reserving some jalapeño and bacon for the top. Mix until well combined. Transfer to a lightly greased baking dish and spread in an even layer. Top with the remaining cheddar, jalapeño and bacon — add a few jalapeño rings on top if you're feeling fancy. Cover tightly with foil and bake about 30 minutes, until the edges bubble. Remove the foil and broil 1–2 minutes, until the cheddar is golden brown. Garnish with green onion and serve hot with crackers or chips.
- 2
Serve hot with crackers or chips.
- 3
Bon appetit
Tips
- Room-temperature cream cheese and sour cream blend smooth; cold ones stay lumpy no matter how long you stir.
- Removing ribs and seeds keeps it popper-flavored, not punishing — leave a few seeds in if your crowd likes heat.
- Assemble up to a day ahead and refrigerate; just add 5–10 minutes to the covered bake time.
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