The perfect creamy, cheesy, spicy party dip! Minced jalapeños, creamy cheese, cheddar cheese, and spices make this an addictive hot or cold dip!
Always A Crowd Favorite!
Jalapeño Popper Dip is one of those dishes that I feel are expected to be on the food table for every gathering. Whether it’s watching a football game, playing poker with friends, movie night with the family, or any summer cookout.
Just a few simple ingredients that most of us have on hand or can easily grab at the store. It’s great cold, warm temp, or hot and is perfect for chips, pretzels, crackers, or veggies.
Grab Your Ingredients
As I mentioned the ingredients are pretty straightforward. Now I would say the only thing you may not have is the 2 Gringos Chupacabra Ribnoxious Rib Rub. I’ve made this with and without the rub and honestly, it’s THIS RUB that makes this the best popper dip you’ll ever have!
- Dairy – cream cheese, shredded cheddar (I prefer white and always freshly shredded )
- Green Onions
- Bacon
- Optional: if you’re making it hot you’ll also need sour cream, crushed chips, melted butter, and parmesan cheese
Mix It Up!
The key to this is to make sure the cream cheese is SUPER soft! Like, let it rest for 30 minutes to an hour. I wouldn’t say I like using a hand mixer on dips as I don’t want it aerated but rather just creamy. Plus I don’t like the ingredients to be broken up.
- To a bowl, add the cream cheese, jalapenos, and bacon. Mix to combine. Add in the seasoning plus half of the cheese and mix. Add the remaining cheese and mix until fully incorporated.
- Transfer the dip to a serving plate/bowl and either spoon in to smooth out OR mound it to form a half circle. Using a damp spatula or hands to mold it will help form the shape.
- Cover and pop in the fridge for 1 hour for the flavors to marry.
Chef’s Tip About Mixing
I’m sure you’re wondering why I just didn’t pop everything into a bowl at the same time and mix it all together.
I tried that and what I found is that the flavors weren’t truly blended well enough. By layering in the ingredients you’re able to ensure that every bite (if you will) has a well-balanced flavor profile. And you also ensure that the cheese/bacon/jalapenos aren’t mashed up or clumped together.
Cold Or Hot, This Dip Works!
This dip can be served hot or cold. Honestly either way is amazing.
If you serve it cold, bring it out about 20 minutes before serving that way it’s ‘dippable’.
To make it into a hot dip, see the directions below.
Hot Jalapeño Popper Dip Instructions
You have 1 additional ingredient to add plus if you want, a 2nd optional one.
- Add 1 cup of sour cream to the dip mixture.
- Spread the dip into a baking dish. *Optional – mix together 1 cup crushed crackers/potato chips plus 4 Tablespoons melted unsalted butter, and 1/4 cup grated parmesan cheese. Add that to the top of the dip
- Bake at 375 F for 15-20 minutes or until the topping is golden brown and the dip is warmed through.
What To Serve With Easy Cheesy Jalapeño Popper Dip
My first in-my-head-response is, a spoon?! Seriously this stuff is amazing!
- Any type of chip works – potato, corn chip, tortilla, pretzel
- Crakers – seriously, there are a billion out there
- Veggies – go with veggies that are firm like celery, carrots, or radishes
- Crostini – this is where I’d advise doubling the recipe if you’re going to offer larger things like this.
- Topping – use this as a bagel or toast topping
Recipe Substitutions
I so love these parts of my posts as I so encourage first to adapt the recipe to their liking after they make the base recipe.
To be fully transparent, there’s really nothing I’d substitute here. And I’m telling you, that 2 Gringos Chupacabra Ribnoxious Rib Rub is the SECRET as to why this isn’t your everyday run-of-the-mill dip. It’s the very reason why it’s so amazing!!! However here are a few tweaks you could try:
- Cheese – swap out the cheddar for Pepper Jack, Colby Yack, or Monterey Jack. You can also go with crumbled Cotija, Queso Fresco, or Oaxaca as well
- Peppers – swap in Serrano, Poblano or Cayenne Peppers
Recipe Additions
I’m going to preface this with a “I’d change nothing” when it comes to this recipe but you know me, I like to see how I can transform this into something…more.
- Seasoned Shredded Chicken or Shredded Beef – This makes it more of a heartier dip.
- Crab or Shrimp – naturally make sure it’s cooked. Make it chunky bits
- Charred Corn – grill the corn and add some charred corn pieces to the dip
- Roasted Red Peppers
Easy Cheesy Jalapeño Popper Dip – Hot or Cold!
The perfect creamy, cheesy, spicy party dip! Minced jalapeños, creamy cheese, cheddar cheese, and spices make this an addictive hot or cold dip!
- Prep Time: 10
- Total Time: 10
- Category: appetizers, cookout food, dips, party foods, tailgaiting
- Method: no cook
- Cuisine: appetizers, cookout food, dips, party foods, tailgaiting
Ingredients
- 12 ounces cream cheese, room temp and soft
- 1/3 cup chopped crispy bacon
- 1–2 jalapenos, minced (seeds and membrane removed if less heat is desired)
- 2 teaspoons 2 Gringos Chupacabra Ribnoxious Rib Rub
- 1 1/2 cups shredded white cheddar (freshly shredded)
Hot Dip
- 1 cup sour cream
Topping
- 1 cup crushed chips or crackers
- 4 Tablespoons unsalted butter, melted
- 1/4 cup grated Parmesan
Instructions
Cold
- To a bowl, add the cream cheese, jalapenos, and bacon. Mix to combine. Add in the seasoning plus half of the cheese and mix. Add the remaining cheese and mix until fully incorporated.
- Transfer the dip to a serving plate/bowl and either spoon in to smooth out OR mound it to form a half circle. Using a damp spatula or hands to mold it will help form the shape.
- Cover and pop in the fridge for 1 hour for the flavors to marry.
- Serve with chips, crackers, etc. Store leftovers covered in the fridge.
Hot
- Add 1 cup of sour cream to the cream cheese mixture.
- Spread the dip into a baking dish. Mix together the topping ingredients and add that to the top of the dip
- Bake at 375 F for 15-20 minutes or until the topping is golden brown and the dip is warmed through.
- Serve with chips, crackers, etc. Store leftovers covered in the fridge.
Notes
*nutritional information is for cold dip
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