Jalapeño Popper Dip
Everything you love about bacon jalapeño poppers in a bubbling, scoopable dip with a crunchy Parmesan crust. There are no peppers to stuff.
Nutrition per serving
⅓ cup- Net carbs
- 2.8g
- Calories
- 232kcal
- Protein
- 10g
- Fat
- 20g
- Total carbs
- 2.9 g
- Fiber
- 0.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With chicken: Shredded chicken stirred through turns it into a heartier dip that almost works as a meal with a pile of celery sticks.
- Fold the chicken in with the cheeses and jalapeños, and use a slightly larger dish (1½ quarts). Bake as written, until hot in the center (165°F/74°C).
Vegetarian (no bacon): No bacon and no pork rinds: green onions and smoked paprika bring the savory depth, and the topping is made with almond flour.
- Stir the green onions and smoked paprika into the dip in place of the bacon, and toss the almond flour with the Parmesan and butter for the topping. Bake as written.
- Dip
- Crunchy topping
- Dip
- Crunchy topping
- Also add
- Dip
-
6 slices cooked baconleave out - Crunchy topping
- Also add
Estimated cost $8.25 for 10 servings ($0.82 each) · how we estimate
Instructions
-
Heat the oven to 375°F (190°C). Wearing gloves, seed and finely dice the jalapeños.
-
Beat the cream cheese, sour cream and garlic until smooth. Stir in the cheddar, Monterey Jack, jalapeños and two-thirds of the bacon.
-
Spread the mixture in a 1-quart (1 L) baking dish or 8-inch (20 cm) pie plate.
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Toss the crushed pork rinds with the Parmesan and melted butter and scatter over the dip with the remaining bacon.
-
Bake 20–25 minutes, until bubbling at the edges and golden on top, and hot in the center (165°F/74°C). Rest 5 minutes before serving.
Tips for success
-
Control the heat with the seeds and ribs: leave some in for a spicy dip, or swap one fresh jalapeño for a few slices of pickled jalapeño for tang. - Make ahead: assemble without the topping, cover and refrigerate up to 24 hours. Add the topping just before baking and add 5–10 minutes to the time.
- Serve with celery, mini sweet peppers, cucumber rounds, pork rinds or Parmesan crisps. Craving the original? See bacon jalapeño poppers.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Reheat at 350°F (175°C) for about 15 minutes, or in short microwave bursts, stirring between each.
Prep tip: Bake it in a few small ramekins instead of one dish, so you can reheat a single portion at a time.
Refrigerate up to 4 days. Reheat at 350°F (175°C) for about 15 minutes, or in short bursts in the microwave, stirring between each.
Variations
2 variations, each with its own ingredients and macrosWith chicken
ProteinShredded chicken stirred through turns it into a heartier dip that almost works as a meal with a pile of celery sticks.
- + 1 cup cooked shredded chicken
2.8 g net · 255 kcal · 15 g protein · 21 g fat · ≈$1.00 per serving (same net carbs as the original)
Vegetarian (no bacon)
DietNo bacon and no pork rinds: green onions and smoked paprika bring the savory depth, and the topping is made with almond flour.
- pork rinds → blanched almond flour
- + ¼ cup green onions
- + ½ tsp smoked paprika
- no cooked bacon
3 g net · 207 kcal · 7.1 g protein · 19 g fat · ≈$0.73 per serving (+0.2 g net carbs vs the original)
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