If you love a classic popper, 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 oh-so-tasty. But easy does not mean lacking in flavor. Did I mention it’s topped with crispy bacon?!
Cooked on our MAK Pellet Grill and easy to make.
We’re taking all the flavors from a classic jalapeño popper, and combining them into a creamy dip.
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 bacon.
I can not sum up the amount of times I’ve made my jalapeno popper dip recipe for my family. It is one of my children’s favorite recipe on my entire website and it’s the one item people ask me to bring over and over again to parties!
How To Make Jalapeño Popper Dip
For this dip, we’re dicing up the jalapeño peppers and pickled peppers in advance, and pre-crisping the bacon 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.
Heat Factor
We remove the ribs and seeds from the jalapeños before we dice 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
- Preheat the grill for indirect cooking, targeting 375 degrees ambient cooking temperature. (If using the oven, set it to the same temperature).
- 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.
- 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, top with the crispy bacon, and place on the grill.
- 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.
What To Dip With Jalapeño Popper Dip
We love a good sturdy corn chip with this. Another option is a sliced baguette. Also consider cutting up some carrots or celery too for some veggies.
More Dip Recipes
- Smoked Sausage and Hatch Chile Beer Cheese Dip
- Salmon Dip
- Smoked Buffalo Chicken Dip
- The Best Blender Salsa
- Smoked Baba Ghanoush, from Fire + Wine cookbook
- Sausage and Queso Bean Dip
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.
We use a Lodge 36-ounce seasoned cast iron oval serving dish. It can handle the heat and you can serve right from it.
Be sure to grab some food safe welders gloves for picking up grates and hot pans.
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Jalapeño Popper Dip Recipe with Bacon
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 tighly 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.
TJ Haynes says
This dip awesome and it surprisingly taste like a jalapeño popper!