Jalapeño Popper Dip

This creamy, cheesy jalapeño popper dip is loaded with peppers, bacon and topped with buttery breadcrumbs. Serve it warm with your favorite chips. It is sure to be a hit at your next party!!

Looking for the perfect appetizer for your next game-day or family get together? Then look no further than this delicious jalapeno popper dip! All the flavors of jalapeno poppers without all the work! If you love this appetizer than you will also love our Instant pot buffalo chicken sliders, Homemade onion dip, and 30-minute buffalo chicken meatballs!

Cast iron skillet jalapeño popper dip fresh from the oven.

Delicious Popper Dip

Raise your hand if you love jalapeño poppers!

I do, but there’s something incredibly tedious about making jalapeño poppers. You have to carve out the peppers and de-seed them, make the filling, wrap them all in bacon, and cook them until they’re perfect.

Lucky for you, I’ve transformed them into a warm, cheesy dip that’s going to knock your socks off. This dip takes all the fuss out of the process. It’s incredibly easy to make and even easier to tone down for those of you that like jalapeños, but don’t want to be fanning the flames all night long.

A cheesy scoop of warm cheesy jalapeño popper dip.

How to Make Popper Dip


I suggest using a cast iron skillet (if you have one) or a non-stick oven-safe skillet. It should be about 12-inches in diameter. This is a stovetop-to-oven recipe (and by that I mean you cook the bacon in the same pan as you bake the dip in to eliminate an extra dirty dish #lazy), so it should be something that can transfer safely.

You’ll start by frying up 4 pieces of bacon until they’re nice and crisp. Transfer them to a paper towel-lined plate and let your pan cool off while you’re making the filling and topping.


For the filling, you’ll mix together (using a stand or hand mixer) a blend of spices, along with cream cheese, sour cream, diced jalapeños, diced green chiles, bacon crumbles, and grated Colby Jack cheese. 

Once you have the filling mixed together, combine the melted butter and panko breadcrumbs together, then assemble.

By now the pan should be cool enough to discard the grease and wipe the pan clean. Just carefully clean it with a few paper towels folded over.

Transfer the filling into the skillet and spread into an even layer. Top with the reserved cheese, then sprinkle the buttered breadcrumbs over top.


Transfer to the oven and bake at 375 degrees for 15-20 minutes. The edges of the dip should bubble and the breadcrumbs should be golden brown.

If you want the breadcrumbs to be extra crispy, you can turn your broiler on and carefully watch them until they reach golden brown perfection.

Seasonings in a small bowl ready to be added to the jalapeño popper dip.

How to Control the Heat

What if I don’t want it to be so spicy?

This recipe calls for 1 (4 oz.) can of diced jalapeños and 1 (4 oz.) can of diced green chiles. It’s spicy but not overpowering.

Tips for taking the temp down or kicking it up.

    • If you want it HOT, use a can of diced jalapeños and a can of hot diced green chiles
    • If you want it MEDIUM, use a can of diced jalapeños and a can of mild green chiles
    • If you want it MILD, use 1 tablespoon of diced jalapeños (mince them up) and a can of mild green chiles.

Ingredients for jalapeño popper dip ready to be mixed before adding to a cast iron skillet.

Dip Variations

Make it in the crockpot: Combine all of the ingredients and top with the topping. Cook on low for about an hour. The goal is to get it warmed all the way through and for the flavors to really get mixed together well.

Cheese options: We suggest using Colby jack, but you can use a Mexican blend or a mix of cheddar and parmesan, etc. 

Fresh jalapenos: If you want to use fresh jalapenos I suggest starting with about 3 of them. Dice them finely but make sure to remove the seeds and also the “ribs” if you are trying to cut down on the spice level.

Make it lighter: Use ⅓ the fat cream cheese and light sour cream. Just don’t skimp on the cheese, because it really makes this dish!

Additions: Adding in shredded chicken is a little bit different but it could also be a lot of fun!

An up close shot of jalapeño popper dip.

Storing, Making Ahead + Serving Tips

Store leftovers in an air-tight container in the fridge for about 4-5 days.

If you would like to freeze it don’t add the topping because that won’t freeze too well. Place it in a prepared non-stick container and store for up to 3 months. When ready to bake, top with the topping and bake for an extra 10 minutes until the sides get all bubbly and golden brown. 

You can make this in the morning or perhaps even the night before,  but without the topping and leave it in the fridge. It is definitely best enjoyed warm so make sure you bake it right before you serve it.

Serve it warm with your choice of  Frito corn chips (our personal favorite!), tortilla chips, small toasted bread slices, jalapenos themselves or ritz crackers!!

Scooping up a chip full of baked jalapeño popper dip.

We absolutely loved this jalapeño popper dip and hope you will too! It’s the perfect appetizer for game day or for special occasions. This crowd favorite will have everyone coming back for more!


Warm, cheesy, slightly spicy jalapeño popper dip.

Jalapeño Popper Dip

This creamy, cheesy jalapeño popper dip is loaded with peppers, bacon and topped with buttery breadcrumbs. Serve it warm with your favorite chips.
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Course: Appetizer
Cuisine: Mexican
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 12 Servings
Calories: 341kcal
Author: Natalie Dicks
Print Recipe


For the filling:
  • 4 slices bacon
  • 16 oz. plain cream cheese - regular or ⅓ less fat
  • 1 c. sour cream - regular or light
  • 4 oz. diced jalapeños
  • 4 oz. diced green chiles - mild, medium or hot
  • 2 c. grated Colby jack cheese - divided
  • 1 tsp. garlic powder
  • 1/2 tsp. coriander
  • 1/2 tsp. paprika
  • 1/4 tsp. cumin
For the topping:
  • 2 tbsp. melted butter
  • 2/3 c. panko breadcrumbs
  • 2 tsp. freshly chopped parsley - optional


  • Preheat oven to 375 degrees.
  • Place a 12-inch cast iron skillet or non-stick oven-safe pan over medium heat. Cook bacon until crispy, transfer to a paper towel lined plate. Crumble once cool.
  • While the pan is cooling, in a large mixing bowl or the bowl of a stand mixer, add the cream cheese, sour cream, diced jalapeños, green chiles, 1 ½ cups Colby jack cheese, garlic powder, coriander, paprika, cumin, and bacon. Using a hand mixer or the stand mixer, mix until thoroughly combined.
  • Pour the grease out of the skillet and discard. Wipe the skillet clean with a paper towel. Transfer filling into the skillet, spread into an even layer using a spatula.
  • In a medium microwave-safe bowl, melt the butter. Add the breadcrumbs and toss until coated.
  • Sprinkle the remaining ½ cup of cheese over the filling. Top with buttered breadcrumbs and transfer to the oven to bake for 15-20 minutes or until bubbly and the breadcrumbs are golden brown in color.
  • Garnish with freshly chopped parsley, if desired. Serve warm with your favorite chips.


-Don't want it so spicy? Try using all mild diced green chiles instead.


Serving: 1g | Calories: 341kcal | Carbohydrates: 16g | Protein: 19g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 721mg | Potassium: 283mg | Fiber: 1g | Sugar: 4g | Vitamin A: 897IU | Vitamin C: 17mg | Calcium: 459mg | Iron: 1mg

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