Jalapeno Popper Dip
This jalapeño cream cheese dip takes all of the flavors of classic bacon-wrapped jalapeños and combines it all into one easy to eat dip!
It seems like I’ve been seeing jalapeño popper recipes everywhere lately and have definitely been craving them too. When I went to the store to grab all of the ingredients, I knew I wanted to do something a little different. Then it hit me. Make it into a dip! What’s not to love about chips and dip, right?
This bacon jalapeño dip is incredibly cheesy thanks to the cream cheese, cheddar cheese, and parmesan cheese. I also decided to add some bacon to this dip to make it like a bacon-wrapped jalapeño.
Bacon is one ingredient that just makes every dish taste better. But if you don’t like bacon, then you can feel free to omit it. We can still be friends.
Ingredients for This Recipe
This jalapeño cream cheese dip has a short ingredients list, but let’s go over it to make sure we’re on the same page. Here’s what you’ll need to make this recipe:
- Cream cheese: You’ll need to use brick-style cream cheese for this recipe, not the kind that comes in a plastic tub.
- Mayonnaise: I prefer using real mayo in this bacon jalapeño dip, but Miracle Whip or another alternative should also work.
- Cheese: A blend of Parmesan and cheddar cheeses flavor this dip.
- Jalapeños: If you prefer a spicier dip, you can use more jalapeños or leave the membrane on the jalapeños. If you want it to be less spicy, be sure to remove the membrane as well.
- Bacon: Needs to be cooked and crumbled before being mixed into the dip.
- Panko breadcrumbs: Are much lighter and crispier than traditional breadcrumbs.
How to Make Jalapeño Cream Cheese Dip
To make this jalapeño popper dip with bacon, beat together the softened cream cheese and mayo. Then, add in the cheddar cheese, jalapeños, crumbled bacon, and half of the Parmesan.
Turn the mixture into a small baking dish, then sprinkle with the remaining Parmesan and Panko breadcrumbs. Bake until heated through and bubbling.
Can I Double This Recipe?
Yes! This recipe makes enough to serve about three to four people. If you want to, you can double this recipe; just increase your baking time to 20-25 minutes.
- If you want to make this dip a little lighter, you can use reduced fat cream cheese and light mayo. I love Hellman’s light mayo, it’s only about 35 calories for one tablespoon versus 90 calories with traditional mayonnaise. I can assure you that it does not affect the taste of this dip at all, but feel free to use whatever you have on hand.
- Leftover dip can be stored in the fridge for up to five days. I recommend reheating individual servings in the microwave.
More Game Day Appetizers to Try!
- Buffalo Chicken Dip
- Seasoned Pretzels
- Skinny Spinach Artichoke Dip
- Baked Cream Cheese Chicken Taquitos
- Restaurant-Style Salsa
Jalapeño Cream Cheese Dip
- 8 oz. package cream cheese , softened
- 1/3 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 2 jalapenos , seeded and diced
- 2 slices cooked bacon , crumbled
- 1/4 cup parmesan cheese , divided
- 1/4 cup panko breadcrumbs
- Preheat oven to 350 degrees F. Spray a small baking dish well with cooking spray and set aside.
- In a large bowl using a handheld mixer or stand mixer with the paddle attachment, blend the cream cheese and mayo together until smooth and creamy.
- Add in the cheddar cheese, diced jalapeno, crumbled bacon, and half of the parmesan cheese and mix until fully combined. Pour mixture into prepared baking dish.
- In a small bowl, mix together the panko breadcrumbs and the other half of the parmesan cheese.
- Sprinkle panko mixture evenly over the dip.
- Bake for 15 minutes or until heated all of the way through. To get the panko topping crispier, you can broil it for the last minute. Just be sure to keep a close eye on it, so it does not burn.
- Remove from oven and serve with tortilla chips.