Go Back
–+ servings
Print Recipe
5 from 1 vote

Jalapeño Popper Dip

Creamy, cheesy jalapeño popper dip is loaded with bacon and jalapeños, then topped with buttery Ritz crackers and baked until hot and bubbly.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, dip
Cuisine: American, Mexican, Mexican American
Keyword: easy dip, easy jalapeno dip, easy jalapeno popper dip, game day, game day appetizers, jalapeño dip, jalapeno popper dip, jalapeno popper dip recipe, super bowl recipes
Servings: 8 servings
Author: Alyssa Rivers

Equipment

Ingredients

  • 2 (8-ounce) softened packages cream cheese
  • 8 slices chopped cooked bacon about ½ cup
  • 1 cup mayonnaise or sour cream
  • 1 (4-ounce) can diced jalapeños not drained, or ½ cup chopped and deseeded fresh jalapeños
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • ¼ cup sliced green onion

Cracker Topping

  • 1 cup crushed Ritz Crackers or other butter crackers
  • ½ cup grated Parmesan cheese
  • ¼ cup melted salted butter

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Combine 2 (8-ounce) softened packages cream cheese, 8 slices chopped cooked bacon, 1 cup mayonnaise, 1 (4-ounce) can diced jalapeños, 1 cup shredded mozzarella cheese, 1 cup shredded cheddar cheese, and ¼ cup sliced green onion in a large bowl.
  • Spread the dip mixture evenly in a 1 ½ quart baking dish.
  • For the topping, combine 1 cup crushed Ritz Crackers, ½ cup grated Parmesan cheese, and ¼ cup melted salted butter in a medium bowl and sprinkle evenly over the top of the dip mixture.
  • Bake for 20-30 minutes until the top starts to brown, the edges start to bubble, and the center of the dip reaches 165 degrees Fahrenheit. Serve immediately.

Notes

Make Ahead and Storing Leftovers

  • Make Ahead: Prepare the dip through the second step. Cover it tightly and refrigerate for up to 3 days. Add the cracker topping just before baking. You may need 5–10 extra minutes in the oven for the center to reach 165°F.
  • Refrigerator: Store leftover jalapeño popper dip in an airtight container or cover the baking dish tightly. Refrigerate for up to 5 days.
  • Reheating: Reheat at 350°F for 10–15 minutes, or until heated through.
  • Freezer: I don’t recommend freezing this dip. Cream cheese can separate and change texture after freezing and thawing.

Nutrition

Calories: 643kcal | Carbohydrates: 10g | Protein: 16g | Fat: 60g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 122mg | Sodium: 883mg | Potassium: 202mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1429IU | Vitamin C: 17mg | Calcium: 320mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code