Creamy, cheesy jalapeño popper dip is a crowd-pleasing appetizer that’s perfect for any gathering! It’s made with cream cheese, sharp cheddar cheese, bacon, and plenty of fresh jalapenos, plus a crunchy cracker topping for a flavor-packed dip that’ll elevate your snacking game and impress your guests.

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Who doesn’t love the spicy, cheesy goodness of jalapeño poppers? While I’m all for the labor of love that comes with individually making these bites—all the slicing, scooping and stuffing—sometimes I just don’t want to go through all that hassle, especially on game day. Enter, jalapeño popper dip. All the flavors of your favorite jalapeno poppers in a quick and easy appetizer that you can whip up in 10 minutes or less. Plus, you can make it ahead of time and transport it effortlessly, whether it’s to a friend’s house across town or simply to the snack table in your living room.
The real secret to the best jalapeño dip is using a blend of cream cheese, sour cream and mayonnaise. The result? The creamiest dip to ever cross your lips. And, of course, all great party dips have lots of cheese and plenty of crispy bacon. Cheese, bacon, jalapeños—this winning combo guarantees you’ll be the MVP at any game day, Super Bowl party or casual get-together. So grab your ingredients and let’s whip up a creamy, cheesy dip that’s sure to be a crowd-pleaser!

- Bacon: Adds a smoky, salty flavor that pairs perfectly with the creamy, cheesy base. You can skip it if you’re keeping things vegetarian, but I say the more bacon, the better!
- Cream cheese: The base of this dip. Use full-fat, brick-style cream cheese—not the whipped kind—for the creamiest texture and let it soften to room temperature so it’s easy to mix.
- Mayonnaise: Just like in my favorite corn dip recipe, mayo adds creaminess and blends in seamlessly. Even if you’re not a mayo fan, I promise you’ll hardly notice it—it’s truly magic in this dip!
- Sour cream: Adds a subtle tanginess that balances the richness of the cream cheese and mayo.
- Jalapeños: Fresh jalapeños are ideal for this jalapeño popper dip recipe because they bring bold, bright heat and add a bit of texture that canned or pickled peppers just can’t match. Remove the seeds and membranes for less heat, or leave some in if you’re a fan of spice (seeds = spice!).
- Garlic: Freshly minced garlic adds the best flavor.
- Cheddar cheese: I love using sharp cheddar for its bold flavor, which cuts through the richness of the dip. For the best flavor, always grate cheese fresh off the block.
- Crushed crackers: Ritz crackers are my go-to for the topping because they’re buttery and add the perfect crunch to each bite.
- Chives: Fresh chives not only add a pop of color but also a subtle oniony flavor to the topping. I like to sprinkle a little extra for a garnish, too.
- Butter: Melted butter holds the cracker topping together and helps it bake up golden and delicious.
See the recipe card for full information on ingredients and quantities.
This jalapeño cream cheese dip with bacon is as simple as mix, top and bake. The hardest part? Waiting for it to cool enough to dive in without burning your mouth!






- Cook the bacon. Start by crisping up the bacon in a skillet over medium-low heat. Once crispy and all the fat has been rendered, transfer it to a bowl using a slotted spoon. Discard the drippings.
- Prep. While the bacon is cooking, dice your jalapeños. Slice off the stems, halve them lengthwise and scoop out the seeds with a spoon (leave some seeds in if you like it spicy!). For finely diced jalapeños, slice the halves into thin strips, then chop crosswise into small pieces. Next, crush your crackers—just toss them into a sealable plastic bag, grab a rolling pin and give them a few satisfying whacks until they’re finely crumbled.
- Mix the dip. Add the softened cream cheese, mayo, sour cream, diced jalapeños, garlic, shredded cheddar and a pinch of black pepper to the bowl with the cooked bacon. Stir until everything is well combined.
- Assemble and bake. Spread the creamy mixture into a 9- or 10-inch cast-iron skillet or baking dish. In a small bowl, mix the crushed crackers with melted butter and chives, then sprinkle this topping evenly over the dip. Bake at 375°F for 15–20 minutes, until the dip is hot and bubbling and the topping is golden brown.
- Serve warm. Once out of the oven, garnish with extra chives and serve warm with your favorite dippers.

- The heat level is totally up to you. Keep it mild with seeded jalapeños, or turn up the spice by leaving the seeds in or adding an extra pepper or two.
- I use my cast-iron skillet for this baked dip because it retains heat better, keeping the jalapeño popper dip warm and gooey longer. Plus, cast iron heats and cooks food evenly, making it my go-to for everything from skillet lasagna to a skillet chocolate chip cookie. No cast iron? No problem! An oven-safe baking dish works just as well.
- Use a different cheese. Monterey jack, colby jack or pepper jack would all work well in this dip recipe.
- Switch up the topping. Crushed thick tortilla chips, Panko breadcrumbs or your favorite crackers will all make a perfect crunchy topping.
Make-Ahead and Storage Tips
If you plan on making this ahead, you’ll need to make a few changes. While I love using my cast-iron skillet for this jalapeño cream cheese dip, it’s not ideal for long-term storage. Leaving a cheesy dip in cast iron for hours could damage your skillet (and be a nightmare to clean!). Instead, mix the dip in a baking dish or store it in an airtight container in the fridge. You can still bake it in your cast iron skillet; just transfer the dip right before baking.
For the freshest results, I recommend assembling this jalapeño popper dip up to one day in advance. Combine all the ingredients, transfer to your baking dish (if it’s fridge-safe), and cover it securely with plastic wrap. Hold off on adding the cracker topping until just before baking—it stays crispier that way!
Refrigerated dip tip: If baking straight from the fridge, add a few extra minutes to the bake time to ensure everything is warm, melty and gooey throughout.
Storing leftovers: Leftover dip can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
What to Serve with This Dip
This creamy dip is the ultimate appetizer for any size crowd, and I love to serve it with a variety of dippers, so everyone can enjoy scooping and dipping with their favorites. Tortilla chips are the classic choice—sturdy and perfect for scooping—but don’t stop there! Toasted baguette slices, pita chips, pretzels, and even fresh veggies like crunchy celery sticks, sweet carrot sticks and colorful bell pepper strips make for delicious options, too.


Ingredients
- 8 slices uncooked bacon, cut into 1/2-inch pieces
- 1 (8-oz.) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 jalapeños, stemmed, seeded and diced
- 2 cloves garlic, minced
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup finely crushed crackers, such as Ritz
- 2 teaspoons chopped fresh chives, plus more for garnish
- 4 Tablespoons unsalted butter, melted
- Crackers, chips or crudité, for serving
Instructions
- Preheat the oven to 375°F.
- In a skillet set over medium-low heat, add the bacon and cook, stirring, until crispy and all the fat has rendered. Using a slotted spoon, transfer the bacon to a large bowl and discard the drippings.
- To the bowl with the bacon, add the cream cheese, mayonnaise, sour cream, jalapeños, garlic, cheddar cheese and ¼ teaspoon black pepper. Mix until well combined then transfer into a 9- or 10-inch cast-iron skillet or baking dish.
- In a small bowl, stir together the crushed crackers, chives and melted butter. Sprinkle the cracker mixture atop the dip then bake it until it’s warm and bubbling and the crackers are golden brown, 15 to 20 minutes.
- Remove the dip from the oven and serve warm with crackers, chips or crudité for dipping.
Kelly’s Notes
- Make-Ahead: If you plan to make this jalapeño cream cheese dip ahead, use a baking dish or an airtight container for storage instead of a cast-iron skillet, as it can be damaged by long-term storage. Assemble the dip up to a day in advance, cover it securely with plastic wrap, and refrigerate. Add the cracker topping just before baking for crispiness. If baking straight from the fridge, add a few extra minutes to the bake time to ensure it’s warm and melty throughout.
- Storage: Leftover dip can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
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Made this for Christmas and it was a hit!
So glad you enjoyed the recipe, Cathi!