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Grilled Jalapeño Popper Dip in a cast iron pan

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.
Course Appetizer, Big Game Recipe
Cuisine American, big game appetizer, game day appetizer, queso dip
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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 246kcal
Cost $12.00


  • 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


  • 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.


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.


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