Made with just five simple ingredients: minced jalapeños, cream cheese, cheddar, bacon, and bold spices smoked to cheesy, smoky perfection. It takes all of the best parts of the classic appetizer and transforms it into a bubbling, cheesy dip!
Smoked Cream Cheese is a Game-Changer
Growing up, it wasn’t a party until someone broke out a block of cream cheese and poured some jam/jelly over it. Now, it’s all about smoking cream cheese…and adding something on top of it.
Today, I’m taking it a step further than just sprinkling some seasoning on it. I’m going all-in and taking my famous Jalapeno Popper Dip and smoking it!
By smoking this dip, you allow the mild cream cheese to become infused with bold, savory notes. You’re adding a rich, complex, smoky flavor to an already bold dish. Let me show you how to take a classic dip and make it truly memorable! It turns a familiar favorite into a smoky, cheesy showstopper!
Smoked Jalapeño Popper Dip Ingredients
I’ve already given you the base recipe for the dip itself. This post is about how to smoke it and then serve it to your hungry crowd. Fair warning – you may want to double the amount, as this will go quickly!
- Cream Cheese: has to be super soft
- Jalapenos
- Cheddar Cheese: freshly grated
- Crispy Bacon
Chef Lori’s #1 Tip for Coring Jalapenos
- I wrote a post and included a video on How to Easily Core Jalapeño Peppers. Use a Coring Tool as it’ll make your life way easier!
Fire Up The Yoder Smokers YS640
I’ve been making the popper dip recipe for decades, but I’ve only been smoking it for about five to six years. Folks, it’s a night-and-day difference. Smoking infused the entire dip – the cheese, bacon, jalapenos, everything with a rich, wood-fired smokiness that you can’t get from baking.
- Fill the hopper with a lighter wood, such as apple, cherry, or pecan. Start up the smoker and set it to 250°F.
How to Make Smoked Popper Dip
- To a mixing bowl, add the softened cream cheese, Chupacabra Fajita Seasoning, and minced jalapenos, and mix to incorporate.
- Add some of the cheese, mix, and then more cheese until the mixture is thoroughly mixed.
- Transfer the mixture to a heat-safe baking dish, top with the remaining cheese and bacon.
- Take the dish out to the smoker.
- Place the prepared dip in the smoker, on the top rack, and close the lid.
- Smoke for 90 minutes to 2 hours (depending on how smoky you prefer it). I went for 90 minutes.
The Best Jalapeño Popper Dip
There is something absolutely intoxicating about the smell of smoked cream cheese and bacon. When I pulled this dip out of the smoker, I wanted to sit on my patio and inhale this myself. However, I had to feed the camera and take more photos and videos.
Why You’ll Love This Popper Filling
I could give you a whole slew of reasons, but simply put, it’s delicious! It’s simple ingredients that pack a ton of flavor! And smoking it takes it to a whole new level of deliciousness.
- Smoky & Cheesy: Smoking takes the flavor to the next level. Every bite is rich, creamy, and infused with irresistible smoky flavor.
- Only 5 Ingredients: no complicated steps, and you only need basic ingredients like ream cheese, cheddar, jalapeños, bacon, and spices.
- Versatile: Perfect for stuffing chicken, spreading on crackers, loading into jalapeño poppers, topping burgers, and sandwiches.
- Quick & Easy: This comes together in minutes and requires no baking or cooking (except for frying the bacon). It’s ideal for busy weekends or last-minute appetizers!
- Customizable: You can control the heat level by adding more or fewer jalapeños.
- Instant Crowd Favorite: Whether it’s game day, a backyard BBQ, or a holiday party, this dip disappears fast. I recommend you double the recipe!
Jalapeño Popper Dip FAQs
- Can I make jalapeño popper filling ahead of time? Yes, you can! Mix, cover tightly, and store in an airtight container in the fridge for up to 5 days.
- Can I freeze jalapeño popper filling? Yep! Cream cheese-based fillings freeze well. Once mixed, transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before using.
- Can I use pickled jalapeños? Sure! Pickled jalapeños add tang to the dish and are a great shortcut. Just make sure to drain them well AND pat them dry before adding to the filling.
How to Reheat Smoked Cream Cheese Popper Dip
If you’re one of the fortunate folks who have leftover dip, you can reheat it two ways:
- Oven: Cover the dip loosely with foil to prevent the bacon from burning and place it into a preheated 350°F oven. Reheat for ~15-25 minutes or until warmed through.
- Microwave: Reheat in 30-second increments until thoroughly warmed through.
What to Serve With Cheesy Jalapeño Popper Dip
If you can dip with it, you can serve it.
- Rippled Chips, Pretzels, Crispy Tortillas
- Crackers
- Veggies
- Burgers: Use this as a topping for your burger
Jalapeño Popper Dip Changes
- CRISPY TOPPING: Mix 1/2 cup of panko bread crumbs with 2 Tablespoons of melted butter. Sprinkle the popper dip with the topping before smoking.
- MEAT: Swap the bacon for crispy pancetta or cooked crumbled chorizo.
- CHEESE: Add in pepper jack with the cheddar
- JALAPEÑO: Need it milder? Use only half of one or try drained diced green chiles or poblano peppers.
Oven Baked Jalapeno Popper Dip
This is easily adaptable to making it in the oven. You can use a cast-iron skillet or a baking dish.
- Preheat the oven to 375°F. Spread the prepared mixture into a heat-safe baking dish or cast-iron pan.
- Top with the remaining cheese, but do not add the remaining bacon, as it will burn in the oven.
- Bake for ~20-25 minutes, or until the dip is hot all the way through and the cheese on top is melted.
- Remove from the oven, top with the remaining crispy bacon, and serve.
Here’s what I used:
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The Best Smoked Jalapeño Popper Dip Recipe
Made with just five simple ingredients: minced jalapeños, cream cheese, cheddar, bacon, and bold spices smoked to cheesy, smoky perfection. It takes all of the best parts of the classic appetizer and transforms it into a bubbling, cheesy dip!
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: ~6 cups
- Category: dips, fillings, condiments, poppers, spicy, cheesy, appetizers, game day, charcuterie, smoked chream cheese, smoker recipes, tailgating recipes
- Method: smoker, oven
- Cuisine: dips, fillings, condiments, poppers, spicy, cheesy, appetizers, game day, charcuterie, smoked chream cheese, smoker recipes, tailgating recipes
Ingredients
- 4–6 cups prepared Jalapeno Popper Filling
- 1/2 –1 cup freshly shredded cheddar
- 3 strips crispy bacon, chopped
- Additional fresh or pickled jalapenos for garnish
- Chips or crackers for serving
Instructions
- Fill the hopper of the Yoder Smokers YS640 with a lighter wood, such as apple, cherry, or pecan. Start up the smoker and set it to 250°F.
- Place the prepared Jalapeno Popper mixture into a heat-safe baking dish, top with the cheese and bacon.
- Add the dish to the smoker, top rack, and smoke for 90-120 minutes.
- Remove from the smoker, top with additional jalapenos, and serve immediately.
- Store cooled leftovers, covered tightly, in the fridge for up to 3 days.
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