Bacon Jalapeño Popper Dip is the perfect appetizer for game day or your holiday feast. It's a creamy cream cheese base loaded with bacon and jalapeño peppers. Bacon Jalapeño Popper Dip is easy to put together, can be made ahead of time, and will likely be the first appetizer to disappear.
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Quick Look at the Recipe
- Total time: 30 minutes
- Servings: 8
- Difficulty: Easy
- Make-ahead friendly: Yes - Put the dip together earlier in the day, refrigerate, and bake right before serving
- Perfect for: Game day, holidays, entertaining
What is a Jalapeño Popper Anyway?
You've probably heard of jalapeño poppers but may not know what they are. Sometimes called Jalapeño Bites, Jalapeño Poppers are an appetizer made with hollowed-out jalapeño peppers that are stuffed with a savory filling. Some recipes call for breading the stuffed peppers and deep-frying them. Other recipes call for wrapping the stuffed pepper with bacon and baking them until the bacon is crispy and delicious. Still other recipes have the stuffed pepper wrapped in some type of pastry and baked to perfection.
Whatever approach one uses, the result is a tasty morsel with an awesome blend of flavors.
Enter Cream Cheese Bacon Jalapeño Popper Dip
Bacon Jalapeño Popper Dip has the same delicious flavor blend as its cousin, the Jalapeño Popper. However, it's so much easier to put together and always receives rave reviews.
Ingredients
I used the following ingredients for this amazing dip: Low-fat cream cheese, low-fat sour cream, fresh jalapeño peppers, cheddar cheese, sweet corn, and crumbled bacon. Serve with Ritz Crackers and tortilla chips.
Preparing the Jalapeño Peppers
The first thing that I did was to prepare the jalapeño peppers. This was the most time-consuming part of making the dip. I started by removing the seeds and the membranes, where most of the heat resides. This was a personal preference.
After removing the seeds and membranes, I chopped the jalapeño peppers into small pieces.
Instead of cleaning and chopping the jalapeño peppers, I could have used jarred peppers. If I had gone this route, I would have used about a third fewer peppers.
Making the Bacon Jalapeño Popper Dip
Once the jalapeño peppers were prepared, making the dip was a breeze.
- The ingredients: I started by adding the cream cheese, sour cream, jalapeño peppers, shredded cheddar cheese, corn kernels, and crumbled bacon to a medium-sized bowl.
- Mix and transfer: Then, I mixed everything together with my electric mixer. Once the ingredients were combined, I transferred the mixture to an 8-inch cast-iron pan. I evened out the mixture with a silicone spatula. Then I topped the dip with more shredded cheese and crumbled bacon.
- Bake: I baked the dip in a preheated 400°F oven for about 15 minutes, until the cheese melted and the dip bubbled. I removed it from the oven and garnished the dip with sliced jalapeños, additional bacon, and diced jalapeños.
I served this awesome dip with some Ritz Crackers and tortilla chips. Calling it amazing is an understatement. The flavors complemented each other perfectly, and every bite was unbelievably tasty. Yum!
Other Jalapeñ0 Game Day Treats
If you like this Bacon Jalapeño Popper Dip, you should try these favorites.
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Recipe
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Bacon Jalapeño Popper Dip
Equipment
- medium bowl
- Wooden or silicone spoon
- 8-inch cast iron pan or other dish for baking the dip
Ingredients
- 8 ounces (227 grams) cream cheese, room temperature (See Tip 1)
- ¼ cup (2 ounces, 57 grams) sour cream (See Tip 2)
- ¾ cup diced, jalapeño peppers, seeds and membranes removed (about 6 jalapeño peppers) (See Tips 3 and 4)
- 1 ¼ cups (5 ounces, 142 grams) shredded extra sharp Cheddar cheese, divided
- ½ cup (2.7 ounces, 78 grams) sweet corn kernels (See Tip 5)
- 7 slices bacon, fried, drained and crumbled, divided
Instructions
- Preheat oven to 400°F.
- Add cream cheese, sour cream, jalapeño peppers, ¾ cup of shredded Cheddar cheese, corn, and 5 slices of crumbled bacon to a medium bowl. Beat with an electric mixer on low speed until well combined.
- Transfer the dip mixture to an oven-proof dish; smooth out with a spatula. Top with the remaining ½ cup of cheese and 2 slices of crumbled bacon.
- Bake in a preheated 400°F oven for 15 minutes or until the cheese is melted and the dip is bubbly.
- Remove from the oven and top with sliced jalapeños, reserved crumbled bacon, and diced jalapeños. Allow to cool for 10 minutes before serving with crackers and/or tortilla chips.
- Yield: 8 Servings.
Tips/Notes
- I used reduced-fat cream cheese.
- I used low-fat sour cream.
- I don't like a lot of heat in my dip. Therefore, I removed all of the seeds and membranes from the jalapeño peppers. If you like more heat, adjust the amount of seeds and membranes that you remove.
- Rather than using fresh jalapeño peppers, you could use jarred jalapeño peppers. In this case, reduce the amount used to ½ cup.
- I used frozen corn kernels, but you could also use canned corn that is well-drained.
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