Bacon Topped Jalapeño Popper Dip Recipe

5 from 3 votes
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If you love classic Jalapeño Poppers, you are going to love this Jalapeño Popper Dip Recipe. It can be grilled or made in the oven, and it is so EASY, and an oh-so-tasty cheesy dip. But easy does not mean lacking in flavor. Did I mention it’s topped with crispy bacon? Whether a game day snack or go-to appetizers you will want to throw this together for your next party.

Grilled jalapeño pepper dip with bacon in a cast iron pan.
Yes, bacon.
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Recipe Highlights

  • We’re taking all the flavors from a classic jalapeño popper, and combining them into a creamy dip.
  • The best way to use up fresh jalapeños.
  • Whether you are prepping for the Big Game, or looking for a fun queso dip idea, this Jalapeño Popper Dip is a combination of of the amazing flavors that will result in an indulgent cheesy texture, but also a nice bite from spicy pickled peppers, and crunchy topping from the bacon.

Ingredients

  • Dice up the fresh jalapeños and pickled peppers in advance.
  • Pre-crisp the bacon in a pan to add to the top of the dip as you grill or bake it (this is to keep the bacon crispy. Mixing the bacon INTO the cheese dip cooked, will result in soft or soggy bacon). I love adding it to the top to maintain a nice bacon-y crunch!
  • We’re also using spicy red pickled peppers (like Mama Lil’s) in our jalapeño popper dip because it’s one of our obsessions. If you can’t find them, an alternative is banana peppers, or any hot pepper from the pickle section of the grocery, for that vinegary tang.
  • For creamy flavor we use a cream cheese base combined with sour cream, cheddar cheese, and Dijon mustard. You can sub sour cream with Greek yogurt if you wish.
Ingredients for jalapeño popper dip recipe on a cutting board
Balance of flavors for heat and creaminess.

Heat Factor

If you are sensitive to spicy foods this recipe is moderate in heat units.

Remove the ribs and seeds from the jalapeños before dicing them, which removes most of the heat element. If you want it spicier you can leave the seeds and ribs. For any jalapeño popper dip recipe where you don’t want as much heat, remove the ribs and stems.

How to Make Jalapeño Popper Dip

Jalapeño Popper Dip on the MAK grill
Cooked on our MAK Pellet Grill
  1. Preheat the grill for indirect cooking, targeting 375 degrees ambient cooking temperature. (If using the oven, set it to the same temperature).
  2. In a large skillet over medium heat, crisp up diced bacon (about 12 minutes, stirring consistently). Strain and discard the fat and reserve the crispy bacon pieces.
  3. In a large mixing bowl add softened cream cheese, sour cream, and mustard. Stir to combine and then add the remainder of the ingredients (except the bacon). Stir again to combine.
  4. Using a spatula, pour the mix into a grill or oven-safe casserole dish or baking dish. For the grill, we use a cast iron pan. Even out the filling using the spatula, top with the crispy bacon, and place on the grill.
  5. Grill for 25 – 30 minutes over indirect heat or until you see the cheese melt and bubbling on the sides. Remove with heat-safe gloves and let rest 5 minutes. Serve with chips, bread, or your favorite veggies.

Note: if the cream cheese isn’t soft enough prior to mixing, place the cream cheese in the microwave and cook for 15 second increments until soft. BE SURE THE WRAPPER IS OFF.

Serving

Since we make this as a party food we try to use a mix of various things when serving. For garnish you can dice up some green onion as well. If you have any leftover dip the next day you can warm it up in the oven for 10 minutes at 375 degrees F.

  • Use tortilla chips, ritz crackers, pita chips, or your favorite buttery crackers.
  • Serve with fresh vegetables like carrots or celery sticks.
  • It’s great paired as well with baguette slices and a charcuterie platter.
A scoop of Grilled Popper Dip with bacon
We can’t have a recipe without a cheese pull shot.

Similar Recipes

Equipment

Our jalapeño popper dip recipe can be baked easily in the oven, or on your favorite grill of any kind. We cooked this on our MAK Two-Star General pellet grill. Convenient shelving and ease of indirect cooking to keep that steady 375 degree F cooking temperature.

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Grilled Jalapeño Popper Dip in a cast iron pan
5 from 3 votes

Jalapeño Popper Dip Recipe with Bacon

Jalapeño Popper Dip is a great appetizer for the big game, or cheesy queso recipe to enjoy as comfort food. Included with bacon, not too spicy, with just the right amount of flavor to satisfy anyone.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 people
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Ingredients 

  • 4 pieces bacon, diced
  • 1 8-ounce package cream cheese, softened
  • ¼ cup sour cream
  • 3 tablespoons Dijon mustard
  • 2 cups sharp cheddar cheese
  • 6 large jalapeños, seeds and ribs removed, diced, (roughly 1 1/2 cups of diced jalapeños)
  • 1 loose cup hot pickled peppers, diced (1/2 cup of tightly packed), (we love Mama Lil's spicy pickled peppers)
  • 1 tablespoon beef rub

Instructions 

  • Preheat the grill for indirect cooking targeting 375 degrees ambient cooking temperature. Same if using the oven.
  • In a large skillet over medium heat, crisp up diced bacon. About 12 minutes stirring consistently. Strain and discard the fat and reserve bacon.
  • In a large bowl add softened cream cheese, sour cream, and mustard. Stir to combine and then add the remainder of the ingredients (except the bacon). Stir again to combine.
  • Using a spatula, pour the mix into a grill or oven safe dish. For the grill we use a cast iron pan. Even out the filling using the spatula, cover with the crispy bacon, and put on the grill.
  • Grill or bake for 25 – 30 minutes over indirect heat or until you see the cheese melt and bubbling on the sides. Remove with heat safe gloves and let rest 5 minutes. Serve with chips, bread, or your favorite veggies.

Notes

About the Bacon – We tried this recipe by adding the bacon into the mix and found it lost some of the crispiness. Thus we top with the bacon.
A Heat Warning – Removing the ribs and seeds of the jalapeño make this a mild dip even with the hot pickled peppers. If you like heat then you can leave the ribs and seeds.
Pickled Pepper Options – This is great with a roasted red pickled pepper mix, or alternatively you can use banana peppers or any hot pepper that has a vinegar flavor.

Nutrition

Calories: 246kcal | Carbohydrates: 3g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 425mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 697IU | Vitamin C: 27mg | Calcium: 296mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer, Big Game Recipe
Cuisine: American, big game appetizer, game day appetizer, queso dip
Servings: 6 people
Calories: 246
Keyword: baked jalapeno popper dip recipe easy, best jalapeno popper dip, easy jalapeno popper dip, fresh jalapeno popper dip, how do you make jalapeno popper dip, Jalapeño Popper Dip, Jalapeño popper dip recipe, jalapeno popper dip tasty, jalapeno popper dip with bacon, jalapeno popper dipping sauce, queso dip
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Vindulge

About Mary


I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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