Bacon Jalapeno Popper Dip (Cold!)
This creamy bacon jalapeno popper dip is the perfect easy appetizer for football Sundays! It comes together in just 20 minutes and is served cold, so you can make it ahead of time without any fuss. We like to serve it with kettle chips for a classic chips-and-dip snack that everyone will love.
You might already know that we love bacon jalapeno poppers. So it should be no surprise that we created yet another delicious game day dip based on this classic appetizer!
Our bacon jalapeno popper dip is served cold, so it’s perfect for making ahead of time. Whether you’re hosting a game day party, a cookout, or a casual get-together with friends, this crowd-pleasing dip is easy to throw together in just a few minutes – and it tastes incredible.
What To Expect
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Why We Love This Recipe
This dip tastes like jalapeno poppers, but it’s so much easier to make! I love that it’s a cold dip so I don’t have to wait for it to bake either – I can make it in just a few minutes or prepare it ahead of time, and then it’s ready to go for Sunday football with no extra steps needed before serving.
– Nicole
Key Ingredients
- Jalapeno peppers – Jalapenos can vary greatly in size. Look for “medium” sized peppers that are about 4 inches in length. If you can only find very small ones or extra big ones, adjust the recipe accordingly: use 2 small for every 1 medium, or 1 large for every 1.5 to 2 medium (depending on how large they are – we’ve seen some massive ones!).
- Cream cheese – We tried making a healthy version of this dip with cottage cheese instead of cream cheese, but the flavor and texture just wasn’t right – you need cream cheese to make it taste like jalapeno poppers! You can use cream cheese right out of the fridge, but it will mix much easier in the food processor if you let it soften up first. Try to set it out on the counter for about 30 minutes before you mix the dip.
- Cheddar cheese – Extra sharp white cheddar is best for this dip because the sharp flavor pairs so well with jalapeno.
- Plain Greek yogurt – This is what gives this dip a lovely silky texture! Use a higher fat Greek yogurt (5% or above) for the best texture. Fage is our go-to brand.
- Bacon – You’ll need crumbled bacon for this recipe. We recommend dicing the bacon first, then frying it in a cast iron pan over medium-high heat until it’s crispy and then letting it drain on paper towels. You can easily make this ahead of time and keep it in the fridge until you’re ready to assemble the dip.
See the recipe card for full information on ingredients and quantities.
How To Make Jalapeno Popper Dip With Bacon
Step 1: Roast the jalapenos in the oven under the broiler for about 10 to 12 minutes, flipping halfway through, until charred. Optionally, you can also char them on a cast iron pan over medium-high heat.
Step 2: Clean and slice the jalapenos. Remove the stems, halve, and de-seed the peppers. Dice 2 of the peppers and leave the rest halved.
Step 3: Add the 4 halved peppers to a food processor with the cream cheese, cheddar, Greek yogurt, garlic, and salt.
Step 4: Pulse until smooth, scraping the sides of the bowl as needed to ensure even mixing.
Step 5: Transfer the dip to a bowl and mix in the diced jalapenos and bacon bits.
Step 6: Optionally refrigerate the dip for at least 2 hours before serving, if you prefer it chilled. Serve with kettle chips or sea salt crackers.
Expert Tips
Jalapeno Popper Dip FAQs
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Tell us what you think!
We hope you enjoy this recipe! When you try it out, please leave a review and a star rating in the comments below. Happy cooking! – Nicole and Alex
Bacon Jalapeno Popper Dip Recipe (Cold!)
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Equipment
Ingredients
- 6 medium jalapenos
- 8 ounces cream cheese cubed
- 1 cup shredded extra sharp white cheddar cheese
- ¼ cup plain Greek yogurt 5%
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ½ pound bacon diced and fried
- Kettle chips or sea salt crackers for serving
Instructions
- First, roast the jalapenos in the oven under the broiler (at 525F) for about 10 to 12 minutes, flipping halfway through, until charred. Optionally, you can also char them on a cast iron pan over medium-high heat.
- Once the jalapenos are cool enough for you to handle, remove the stems, halve, and de-seed all of the peppers. Set aside two-thirds of the peppers and dice them (so if you used 6 peppers, dice 2).
- Add the halved peppers to a food processor with the cream cheese, cheddar, Greek yogurt, garlic, and salt. Pulse until smooth, scraping the sides of the bowl as needed to ensure even mixing.
- Transfer the dip to a mixing bowl and stir in the diced jalapenos and bacon bits.
- Optionally refrigerate the dip for at least 2 hours before serving, if you prefer it chilled. Serve with kettle chips or sea salt crackers.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
This might just be my new favorite game day dip! It’s so easy to make and I love that I can prep it ahead of time and just pop it in the fridge for later. It’s so creamy and really tastes just like jalapeno poppers.