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Jalapeno Popper Dip

Jalapeno popper dip is a creamy white cheese dip baked until bubbly, studded with roasted jalapeño chunks and crispy bacon. Made in a baking dish or cast iron skillet for a warm, scoopable texture that’s perfect with tortilla chips.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Jalapeno popper dip
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 0.25 cup Parmesan cheese grated
  • 8 jalapeños roasted and diced
  • 8 slice bacon cooked and crumbled
  • 3 clove garlic minced
  • 0.5 tsp cumin
  • 0.5 salt to taste
  • 0.25 pepper to taste
  • 1 tortilla chips for serving
  • 1 fresh cilantro for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and mix
  1. Preheat the oven to 350°F, so it’s ready when the dip comes together and needs baking.
  2. In a large bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
  3. Stir in shredded cheddar cheese, Parmesan cheese, minced garlic, and cumin until evenly incorporated.
  4. Fold in roasted and diced jalapeños and crumbled bacon until the jalapeño and bacon are distributed throughout the dip.
Bake and serve
  1. Transfer the mixture to a baking dish or cast iron skillet and bake for 15-20 minutes at 350°F until heated through and bubbly.
  2. Top with additional bacon crumbles and fresh cilantro so the surface looks finished and stays aromatic.
  3. Serve the dip warm with tortilla chips for dipping, with chips arranged to scoop along the edges of the dish.

Notes

For the best texture, soften the cream cheese fully before mixing—this prevents lumps so the dip turns smooth when baked. Refrigerate leftovers in a covered container for up to 3 days and rewarm in the oven at 300°F until hot; freezing is not recommended due to dairy separation. If you want a lighter option, use reduced-fat cream cheese and a light sour cream/mayo blend.