This warm, spicy, cheesy jalapeno popper dip is loaded with all the familiar flavors from your favorite appetizer, in an easy to make dip form!
This jalapeno popper dip is so cheesy, spicy, and tastes just like a delicious jalapeno popper, without all the hassle!
This is a sponsored conversation written by me on behalf of NatureRaised Farms®. The opinions and text are all mine.
Who all loves jalapeno poppers? *raises hand emphatically* One thing I don’t like though, is all the time it takes to make them. It’s a lot of work, and I’d much rather be able to spend that time with my family!
This cheesy jalapeno popper dip has an added element that makes it extra special… bacon! Everything is better with bacon right?
And not just any bacon… NatureRaised Farms Hickory Bacon. It’s my new favorite! Thick, butcher’s cut bacon, with no added hormones. Basically, it’s the bacon you NEED to try.
You can find NatureRaised Farms® Bacon in the refrigerated section of Sams Club. To see if they have it at YOUR Sams Club, check HERE!
While this cheesy bacon jalapeno popper dip is probably thought of traditionally as an appetizer, we like to have an appetizers dinner… especially around the holidays. It’s a great way to test out new recipes before debuting them, and it’s just incredibly fun to eat all your favorite foods in one meal!
Making this jalapeno popper dip is really simple… just beat the mayo and cream cheese together, then stir in the rest of the ingredients. Bake the dip then dig in! Easy as pie!
I like to serve this dip with some corn chips, toasted baguette slices, or even slather it on a big juicy burger like this one!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 16 oz cream cheese softened
- 1 cup mayo
- 4 oz can diced jalapenos drained
- 4 oz can diced green chiles drained
- 1/2 cup shredded Mexican cheese
- 1 cup shredded Mozzarella cheese
- 1/2 tsp cumin
- 6 slices cooked and crumbled bacon divided
- 1/3 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 Tbsp unsalted butter melted
Instructions
- Preheat oven to 350 degrees F. Spray baking dish with non-stick spray and set aside. I use my quiche pan, but any shallow baking dish will work.
- Add softened cream cheese and mayo to a mixing bowl and beat with a hand mixer until smooth and combined. Add 1/2 the bacon, jalapenos, green chiles, cumin, and mexican and mozzarella cheeses.
- Transfer to prepared dish, smooth out with a rubber spatula.
- Combine melted butter, panko, and Parmesan cheese. Sprinkle over the top of the dip. Sprinkle remaining bacon pieces over the top.
- Bake for 25 minutes, until panko is lightly golden brown and dip is bubbling.
- If desired, top cooked dip with slices of fresh jalapeno. Serve hot.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Janet says
Amazing flavors. I made this for our family Iron Chef competion last year and it was the bomb. Instead of using it as a dip, I made everything just like the recipe said excluding the crumbled bacon. I made mini sandwiches with croissants and sliced the croissants and filled them with the dip and sliced thick smoked applewood bacon. Everyone loved them, Our next Iron Chef is hamburgers with a side. I am using this dip as a filling in the hamburger in addition to adding it as the main condiment in place of mayo, ketchup and mustard. This is a recipe that can be used in many ways.
Denuse says
Does this dip need to be placed on a warmer to serve hot or when it cools to room temp is it still tasty? Taking to a party just need to know if it needs to stay warm for serving.
The Chunky Chef says
Ours usually gets devoured pretty quickly, but I think either way would be tasty.
Amanda says
I wanted to make this in a Crock-Pot for tonight. However, now I am thinking the topping may not be good this way. Thoughts?
The Chunky Chef says
I haven’t tested this as a slow cooker recipe so I can’t say for certain.
C says
Did you try it in the crock??
Lucia says
This dip is always a hit! Made it the first time for a weekend getaway with a few friends and it was devoured in minutes, everyone asked me where the recipe was from. It’s my go to for a crowd pleaser!
Karen S says
I would like to make this for our trip to family for Thanksgiving. Can I make ahead except for topping and freeze until ready to travel?
The Chunky Chef says
Yes, you can do that 🙂 I’ve found that the higher the fat content of the dairy, the better it freezes, so I recommend using full fat cream cheese as opposed to reduced or fat free.
Mary says
can you make this and freeze it?
The Chunky Chef says
I haven’t tested it, so I can’t say for certain. Dairy can be finicky to freeze, unfortunately.
Rosie says
I’m pretty sure I’ve made this recipe 50 times already in the past year. Just made tonight. Make sure you buy PANKO breadcrumbs and real mayo. It is what makes the dip! So delicious!!
TBKYGIRL says
I have made this dip several times and it is a huge hit. No changes except sometimes I add the bacon and sometimes I don’t – it’s a huge hit either way. I think it’s better with the bacon……of course it is right? 🙂
Janine says
I’m making it a head of time for a Christmas party tomorrow. I have it made and an baking tomorrow, just wondering if I can put the topping on too or if I have to wait?
Thanks
The Chunky Chef says
Hi Janine 🙂 I’ve never made it ahead for a party, but I think for the best results, I’d add the topping before baking, not overnight.
TBKYGIRL says
I have made this dip 2 days ahead. I leave off the topping. The day of the gathering, I bring it to room temperature add topping then bake. Make the topping ahead too and just store in a separate container – one less thing you have to worry about on the party day!
Julie says
Can one make this in a crock pot?
The Chunky Chef says
Hi Julie 🙂 I’ve never tried it, but if you do, I’d love to hear how it went!
david says
The recipe calls for “Mexican Cheese.” This is extremely vague. There are only about 14 types of “Mexican Cheese.” Can you be more specific?
The Chunky Chef says
It’s literally a bag of shredded cheese that says “Mexican blend”. I use Sargento brand. Feel free to swap it out for any cheeses you’d prefer more.
david says
LOL. Oh…that Mexican Cheese.
Amanda says
This dip is divine! I added an extra 4 oz can of jalapeños because I love that flavor. Also used all 6 pieces of bacon in the dip and then made some extra to garnish because…well…is more bacon ever a bad idea? Love this recipe!!
The Chunky Chef says
Hi Amanda 🙂 I’m so glad you love the dip!! Oh yeah, extra bacon is NEVER a problem 😉
Kyle @ Burger Artist says
Very nice! Pinning this one to make the next time we have people over to watch football. Have a great Thanksgiving!
Cathy Trochelman says
YUMMM! This looks so delicious…perfect for holidays or game days!
Doris says
This looks like heaven! You had me at bacon! I’m going to serve this as an appetizer for Thanksgiving!
Sharon @ What The Fork says
This looks amazing! I’ll have to make this when we put up our Christmas tree!
Elle says
I would serve this dip during an NFL game.
Taylor says
I planned to serve this dish during the super bowl…YUMMY!
Christina says
Any event that gives me an excuse to make this!!
Cookin Canuck says
There’s no way I could be beside this dip at a party because I wouldn’t be able to stop eating it. Seriously, yum!
Kathy P. says
This dip looks fabulous. Also, want to check out that bacon.