Jalapeno Popper Dip with Bacon — 🥓🧀🎉 Same great flavor as bacon-wrapped jalapeño poppers, minus the work! Creamy, CHEESY, loaded with bacon, and topped with CRISPY jalapeños! Fast, EASY, perfect for parties!
Post is brought to you by French’s for the #RealFlavorsHaveCrunch holiday campaign. The recipe, images, text, and opinions expressed are my own. #friendsiving #holidaywithfrenchs
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Bacon Jalapeno Popper Dip Recipe
Bacon-wrapped jalapeño poppers are one of those quintessential party appetizers that never go out of style. Rather than going to the work of hollowing out oodles of jalapeño peppers, meticulously filling them, and then wrapping them with bacon, I made a dip that takes advantage of jalapeño popper flavor minus the work.
This jalapeno and bacon dip is incredibly fast and easy. I had it assembled in less than 5 minutes, which is great if you’re hosting an event or party and already have a million things to do. Even better, you can assemble it up to 24 hours in advance.
The creamy factor of the dip is out of control. Cream cheese, Greek yogurt, mayo, two kinds of cheese. Creamy, cheesy amazingness going on. I used light or reduced-fat products wherever possible, including turkey bacon, and no one missed a thing.
The dip is the perfect unique side dish or appetizer for Thanksgiving, Friendsgiving, holiday entertaining, New Year’s Eve parties, Super Bowl, or game day parties.
You can never go wrong with bacon and cheese. I can’t wait for this to make an appearance at my holiday parties.
Bacon Jalapeño Popper Dip Ingredients
To make this creamy jalapeño dip with bacon, you’ll need:
- Cream cheese – Use full-fat, brick-style cream cheese, not cream cheese from a tub
- Greek yogurt – Sour cream will also work
- Mayonnaise
- Spices (ground cumin, smoked paprika, salt, pepper) – You can also add garlic powder and onion powder for even more flavor
- Shredded cheese (I used Monterrey Jack and sharp cheddar cheese)
- Canned diced jalapeños – May sub sliced fresh jalapenos. Remove the seeds and membrane before using
- Cooked crumbled bacon
- French’s Crispy Jalapeños
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Ingredient Tip
For the topping, I used French’s Crispy Jalapeños. When I first created this recipe, they were readily available in all major grocery stores but they don’t seem to be online anymore. If you can’t find them where you live, simply omit them. Or, you can use crispy onions or panko bread crumbs instead.
French’s Crispy Fried Vegetables are a must-have savory and spicy addition to holiday meals. Maximize flavor and crunch in your holiday dishes with French’s Crispy Jalapeños. Whether you’re creating classic go-to dishes or adding a new item to the menu, French’s Crispy Fried Crispy Jalapeños will show that #RealFlavorsHaveCrunch.
How to Make Jalapeño Popper Dip with Bacon
This jalapeno popper pepper dip comes together so quickly and easily! Here are the basic recipe steps:
- In a large bowl, stir together the cream cheese, yogurt, mayo, and spices.
- Add the shredded cheese, canned jalapeños, and cooked bacon to the cream cheese mixture.
- Turn the mixture into a greased 9-inch pie plate.
- Evenly sprinkle with French’s Crispy Jalapeños (if available where you live), more bacon, and optionally sprinkle with fresh jalapeño rounds.
- Bake until the edges of the jalapeno popper bacon dip are lightly bubbling and the top is as lightly golden browned as desired.
Topping Ideas
If you want to add even more flavor and crunch, feel free to add green onions or crushed tortilla chips to the top of the cheese dip.
What to Serve with Bacon Jalapeño Dip
Recipe FAQs
Yes, you can make this jalapeno and bacon dip up to 1 day in advance! To do so, turn the cheese mixture into a pie plate, wrap it with plastic wrap, and chill until you’re ready to bake. Then, add the bacon and crispy jalapeños just before baking, and proceed with the recipe as usual.
Yes, between the canned diced jalapeños in the dip, the French’s Crispy Jalapeños on top, and extra fresh jalapeño slices on top, there’s no shortage of bold jalapeño flavor. The dip is on the spicy side. I recommend using mild or even diced green chilis if you want to tone the heat factor down.
Absolutely, if you love the heat, feel free to use Pepper Jack cheese instead of Monterrey Jack, and add even more jalapeños to amp up the spice level.
This recipe is best served right away while it’s still hot. However, if you have leftovers, you can store them covered with plastic wrap or in an airtight container in the fridge for 3-4 days. To keep the cheese from separating, reheat the dip in the microwave on medium power in 30-second intervals. Or, warm it in an oven-safe baking dish just until heated through.
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Jalapeño Popper Dip with Bacon
Equipment
- 1 (9-inch) Round Glass Pie Plate
- 1 Large Bowl
Ingredients
- 8 ounces brick-style cream cheese, softened (I used light)
- ¾ cup Greek yogurt, I used 0% fat; sour cream may be substituted
- ¼ cup mayonnaise, I used light
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika, regular paprika may be substituted
- 1 teaspoon freshly ground black pepper, or to taste
- 1 ½ cups shredded Monterey Jack cheese, Pepper Jack may be substituted
- 1 ½ cups shredded cheddar cheese blend
- one 4-ounce can diced jalapeños, drained (I used hot)
- about 12 pieces bacon, cooked and diced; reserve 3 to 4 tablespoons for topping (use one .3-ounce box precooked microwaveable bacon to save time; I used turkey bacon)
- about 3/4 cup French’s Crispy Jalapeños, or to taste
- 1 jalapeño pepper, sliced into thin rounds; optional and to taste
- crackers, chips, bread, etc. for serving
Instructions
- Preheat oven to 375F and spray a 9-inch round glass pie plate with cooking spray; set aside.
- To a large bowl, add the cream cheese, Greek yogurt, mayo, cumin, smoked paprika, pepper, and stir to combine.
- Add the cheeses, jalapeños, bacon (reserve about 3 to 4 tablespoons for garnishing), and stir to combine.
- Turn mixture out into the prepared pie plate and smooth with a spatula. If you’re making this ahead, stop now, cover with plasticwrap, and refrigerate for up to 24 hours.
- Evenly sprinkle with French’s Crispy Jalapeños, the reserved bacon, and optionally sprinkle with jalapeño rounds.
- Bake for about 25 to 30 minutes or until edges are lightly bubbling and top is as lightly golden browned as desired.
- Serve immediately with crackers, chips, etc. Dip is best warm and fresh.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this to take for a potluck game night and came home with almist 3/4’s of the dip uneaten. Some other dips at the party were almost gone. This was not my favorite and I love jalapeño poppers. think it would have been better with sour cream and regular mayonnaise instead of substituting the Greek yogurt and light mayo.
Thanks for trying it and sorry it wasn’t a hit for you. I used light mayo and Greek yogurt and was fine with that but some people may prefer the fuller fat products.
French’s fried onions have been around forever but I had no idea they had jalapeños too! You have really been introducing me to some new products this year and I love it!! I had a stuffed jalapeño sample at Kroger last month and it was delicious but I do remember thinking about the time it would take to prep all those little peppers so this dip would be my preference…especially this time of year when things are getting busy anyway. The recipe looks delicious!
I honestly had no idea the jalapeños were around too until very recently! I am glad that you like the new product finds :) I agree that a dip rather than all those little peppers is the way to go!