Buy Now → 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