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jalapeño popper dip in a white serving dish garnished with peppers and green onions

Bacon Jalapeño Popper Dip Recipe

This bacon jalapeño popper dip is creamy, cheesy, spicy, and baked until hot and bubbly for the ultimate easy party appetizer.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: American
Servings: 8 servings
Calories: 486kcal
Author: Ruth Truett

Equipment

  • mixing bowls
  • measuring cups
  • measuring spoons
  • cutting board
  • chef's knife
  • spatula

Ingredients

The Dip

  • 6-8 slices bacon, diced
  • 6-8 fresh jalapeños, diced see note below
  • 1 bunch green onions, diced green and white parts separated
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 2 cups cheddar cheese, shredded
  • ¾ cups parmesan cheese, grated
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon smoked paprika
  • kosher salt and fresh ground pepper, to taste

The Crunchy Topping

  • ½ cup panko breadcrumbs I used a roasted garlic flavor
  • 2 tablespoon butter
  • ¼ cup parmesan cheese, grated

Serving

  • reserved green onion tops, diced
  • reserved sautéed jalapeños and onions

Instructions

  • In a skilllet on a medium-high heat, start to render the bacon.
  • Add the jalapeños and the whites of the green onions to the skillet along with the bacon and cook until they soften. I reserve a little bit of this mixture to garnish the top of the dip at the end, but you don't have to.
  • In a mixing bowl, add the softened cream cheese, sour cream, granulated garlic, granulated onion, smoked paprika, the cheddar and parmesan cheese. Fold in the sautéed peppers, onion, and the bacon. You can use a spatula or a hand mixer if that is easier.
  • Pour the dip mixture into a lightly greased 8x10 baking dish.
  • In a skillet on medium high heat, melt the butter and add the panko breadcrumbs. Stir a few minutes or until the breadcrumbs become golden brown. Remove from the heat, toss with the grated parmesan cheese.
  • Sprinkle the breadcrumb mixture over the top of the dip and bake in a preheated 350° oven until bubbly.
  • Garnish with the reserved tops of the green onion, bacon, sautèed peppers, and onions, and enjoy!

Notes

Sometimes jalapeños are nuclear hot and sometimes they are as mild as a bell pepper. Taste them before you decide how many you want to use and if you want to include the seeds.
If you like a spicier dip, leave the seeds and membranes in the jalapeños. If you prefer a milder version, remove the seeds and membranes before sautéing. 

Nutrition

Serving: 1serving | Calories: 486kcal | Carbohydrates: 10g | Protein: 18g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 1261mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1191IU | Vitamin C: 5mg | Calcium: 418mg | Iron: 1mg
Tried this recipe?Let us know how it was!