Bacon Jalapeno Popper Dip Recipe (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.
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
Jalapenos - 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).
Cream cheese - You can use cream cheese right out of the fridge for this recipe, 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.
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.
Nutrition
Serving: 1serving | Calories: 279kcal | Carbohydrates: 3g | Protein: 9g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 442mg | Potassium: 132mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 646IU | Vitamin C: 13mg | Calcium: 131mg | Iron: 0.2mg
