Description
This creamy jalapeño popper dip is an easy, cheesy baked appetizer that combines the bold flavors of fresh jalapeños, crispy bacon, and melty cheese in a warm, scoopable dish. Perfect for beginners, parties, or game nights, it’s packed with comfort and flavor in every bite.
Ingredients
Scale
- 1 (8-ounce) package cream cheese, softened
- ½ cup sour cream (or full-fat Greek yogurt)
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- 16 ounces shredded Mexican cheese blend (about 4 cups)
- 4 fresh jalapeños, seeded and finely diced (or ¼ cup canned)
- ⅓ cup cooked and crumbled bacon (about 6 slices)
- 2 green onions, thinly sliced
Instructions
- Preheat the oven: Preheat your oven to 375°F and lightly grease an 8-inch oven-safe skillet or baking dish with non-stick spray to prevent sticking.
- Mix the base ingredients: In a large mixing bowl, blend the cream cheese, sour cream, mayonnaise, and garlic powder until smooth and creamy. This forms the rich, velvety base of your dip.
- Fold in the mix-ins: Add in the shredded cheese, chopped jalapeños, crumbled bacon, and green onions. Mix until evenly combined, reserving a small amount of each for topping before baking.
- Prepare to bake: Spread the dip mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle the reserved toppings over the surface for a golden, eye-catching finish.
- Bake until bubbly: Place the dish in the preheated oven and bake for about 25 minutes or until the top is lightly golden and the edges are bubbling. Let it rest a few minutes before serving to set slightly.
Notes
- To make the dip spicier, leave some seeds in the jalapeños or add a dash of cayenne. For a smoother blend, allow the cream cheese to soften at room temperature before mixing. This dish also freezes well—store cooled leftovers in a freezer-safe container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dip/Spread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 715
- Sugar: 6g
- Sodium: 879mg
- Fat: 68g
- Saturated Fat: 38g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 213mg