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If you love jalapeno poppers but want a simpler way to share them with a crowd, this easy Jalapeno Popper Dip has all the cheesy, spicy flavor without the hassle of stuffing and frying peppers.
Jalapeño Popper Dip
For anyone who loves warm, creamy dips with a bit of a kick, this healthier Jalapeño Popper Dip is for you! It’s baked until bubbly and golden, making it perfect for game day, holidays, or any occasion when you want a warm dip to feed a crowd. I lighten it up with Greek yogurt and reduced-fat cream cheese while keeping plenty of flavor from fresh jalapeños, sharp cheddar, and crispy bacon. Scoop it up with baked tortilla chips, crackers, or veggie sticks like celery and bell peppers.
Why This Easy Dip Works
Nothing beats having a few good dip recipes up your sleeve. My go-tos that always impress a crowd are my Taco Dip, Mexican Layer Dip, and Buffalo Chicken Dip. This jalapeño popper dip will definitely be added to the rotation. It’s creamy, cheesy, a little spicy, and completely irresistible.
- All the flavor, less fuss: No need to stuff or fry peppers—just mix, bake, and serve.
- Lightened-up swaps: Greek yogurt and reduced-fat cream cheese make it creamy without being too heavy.
- Crowd-pleaser: Perfect for parties, potlucks, or a fun family appetizer night. My husband loved it!
Ingredients You’ll Need
Keep reading for more details on the ingredients for this easy jalapeño popper dip recipe. See the recipe card below for the exact measurements.
- Center Cut Bacon for that smoky flavor
- Fresh Jalapeños deliver a spicy kick that balances the rich, cheesy base.
- Scallions: When cutting scallions, keep the green and white parts separate, as you will add them at different times.
- Light Cream Cheese: Let it sit on the counter for about 30 minutes before making this jalapeño dip. It’ll be much easier to mix with the other ingredients if it’s at room temperature.
- Whole Milk Greek Yogurt still has the same tanginess as sour cream, but with fewer calories and more protein. Since we’re using reduced-fat cream cheese, I highly recommend full-fat Greek yogurt for the creamiest dip.
- Cheddar Cheese: Mix cheddar into the dip and sprinkle some on top for a melty, golden finish.
- Spices: Onion powder, garlic powder, and salt for flavor.
How to Make Jalapeño Popper Dip
After cooking the bacon and aromatics, combine everything, bake until golden and bubbly, then garnish with the toppings. See the recipe card at the bottom for printable directions.
Cook the bacon
Saute the jalapenos and scallions
Mix with the cream cheese, yogurt and cheese
- Cook the chopped bacon in a cold skillet over medium heat. Once crispy, transfer it to a plate and drain most of the fat. (Don’t pour it down your kitchen sink!)
- Cook the aromatics: Sauté the jalapeño and scallion whites in bacon grease until soft.
- Combine the dip ingredients: Put the cream cheese, yogurt, cheddar, and seasoning in a bowl, then stir in the jalapeño and scallions. Pour the mixture into an 8×8-inch baking dish and sprinkle the remaining shredded cheddar on top.
- Bake the jalapeño popper dip at 375°F for 12 to 15 minutes.
- How to Serve: Top with bacon, scallion greens, and sliced jalapeños. Serve with crackers, tortilla chips, pretzels, or a crudité platter with vegetables like carrots, cucumbers, or celery.
Pour the mixture into an 8×8-inch baking dish and top with cheese
Bake until hot and melted, then top with jalapeno, scallion and bacon
Variations
- Adjust the heat: For a milder dip, remove the seeds and ribs and discard them. For a spicier version, leave them in.
- Can I use canned jalapeños? If you prefer canned or jarred peppers, use those instead of fresh ones. Or use both–mix fresh jalapeños into the dip and top it with jarred peppers.
- Swap cheddar for pepper jack or Monterey Jack cheese.
- Bacon options: Use turkey bacon instead, but don’t cut the turkey bacon before cooking it. Use your hands to crumble it on top before serving.
- Vegetarian jalapeño dip: To make the dip even lighter and vegetarian, omit the bacon and sprinkle ½ teaspoon of smoked paprika over the top with the cheddar cheese.
Storage
- Make Ahead: After transferring the dip to a baking dish and topping it with cheddar, cover it tightly with foil and refrigerate for 1 day. The next day, bake it at 375°F for 20 to 25 minutes until warmed through.
- Refrigerate the baked jalapeño dip in an airtight container for up to 4 days. Eat leftovers cold or microwave until warm.
More Appetizer Recipes You’ll Love
Check out these five delicious party appetizer recipes to serve at your next gathering!
Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Yield: servings
Serving Size: 1 /4 cup
Cook Mode
Preheat oven to 375°F.
Starting in a cold pan over medium heat, cook bacon until crisp. Remove bacon from the pan, reserve & drain out most of the fat.
Add jalapeño & scallion whites to the same pan; cook until just soft, about 4-5 minutes. Remove from heat.
Add cream cheese, yogurt, ½ cup cheddar cheese, onion powder, garlic powder & ½ teaspoon salt to a medium bowl. Add jalapeño and scallion, stir to combine.
Transfer the mixture to an 8 x 8-inch baking dish and top with remaining cheddar cheese.
Bake until melted & bubbling, about 12-15 minutes (from room temperature, will take longer if refrigerated & saved for later). Top with bacon, scallion greens & raw sliced jalapeño.
Last Step:
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Yields: 2½ cups
- Skip the bacon for an even lighter version & add ½ teaspoon smoked paprika to the top with the cheddar cheese.
- If using turkey bacon, cook & crumble on top by hand.
- For slightly less heat, slice jalapeño flesh away from the seeds & discard.
Serving: 1 /4 cup, Calories: 106 kcal, Carbohydrates: 3.5 g, Protein: 7 g, Fat: 7.5 g, Saturated Fat: 4.5 g, Cholesterol: 25.5 mg, Sodium: 180 mg, Fiber: 0.5 g, Sugar: 2.5 g
