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Creamy Jalapeno Popper Dip Recipe

Creamy Jalapeno Popper Dip Recipe

This recipe will remind you of a jalapeno popper without all the mess. If my husband had his way, he would have me make this for him every weekend. This versatile dip can be also be served with whole-wheat crackers or pita chips. —Deborah Peirce, Virginia Beach, Virginia
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:8 servings


  • 4 bacon strips, chopped
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup 2% milk
  • 3 jalapeno peppers, seeded and chopped
  • 1 teaspoon white wine vinegar
  • 1/3 cup panko (Japanese) bread crumbs
  • 2 tablespoons butter
  • Tortilla chips


  • 1. Preheat oven to 350°. In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon.
  • 2. In a large bowl, mix cream cheese, cheddar cheese, sour cream, milk, jalapenos, vinegar, cooked bacon and reserved drippings. Transfer to a greased 8-in.-square baking dish. Sprinkle with bread crumbs; dot with butter.
  • 3. Bake 30-35 minutes or until bubbly and topping is golden brown. Serve with chips. Yield: 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup (calculated without chips) equals 422 calories, 36 g fat (24 g saturated fat), 120 mg cholesterol, 566 mg sodium, 6 g carbohydrate, trace fiber, 18 g protein.

Reviews for Creamy Jalapeno Popper Dip

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Reviewed Feb. 8, 2016

"This was a waste of my time. It was terrible. It was very bland for all of the ingredients. I was surprised how bad it was after so many rave reviews. I will not make this again. My husband said "you can lose that recipe"."

Reviewed Jan. 14, 2016

"I had extra jalape?os left over from making jalape?o poppers so I decided to make this dish. I like the idea that it is. Same flavor as the poppers, without as much of a mess. I added a few extra jalape?os, but I still did not think it was spicy enough. I could hardly taste any spice, but maybe I had mild jalape?os. For anyone making this for the first time, I would test a piece of jalape?o first to see how spicy it is, and then add more or less for your taste. The only other issue I had was that I think there is too much breadcrumbs in this. Next time I make it I will cut the amount in half just so it isn't as bready on top. Other than that I thought it was great and I would definitely make it again!"

Reviewed Oct. 11, 2015

"Unless you have a large family, don't make this unless you have company. It is so good, and you can't quit eating it. I did add more jalapenos and it still wasn't too hot."

Reviewed Jun. 21, 2015

"This was excellent! Only had regular breadcrumbs and used pimento cheese spread that I had on hand, instead of cheddar. Will make again."

Reviewed Jun. 14, 2015

"I just made this and it was over the top delicious! I made one change, because I was out of Panko bread crumbs, I used crushed tortilla chips for the topping. WoW! Everyone loved it."

Reviewed Feb. 1, 2015

"Loved this. Instead of jalape?o peppers, I used 5 chipotle peppers in adobo sauce (removed the seeds to cut back on the heat). Doubled the bacon. Delish!"

Reviewed Jun. 12, 2014

"I tried some of this at a backyard BBQ...delish! Do you think it could be frozen??"

Reviewed Jun. 10, 2014

"This recipe is less work and easier to make than the individual poppers. Great for any gathering or party."

Reviewed Jun. 10, 2014

"I have been doing Jalapeño Poppers for years and this recipe at least as good or better without the MESS! Anyone that gives this one star would complain about the horrible view at Yellowstone Park."

Reviewed Jan. 15, 2014

"No surprise this is a contest winning recipe!! It is a great hot dip with just the rightt amount of heat. To make it a little spicier I left the jalapeno seeds. Prepared according to directions except put into a small crock pot. In no time it was piping hot. This method worked great for party, stayed perfect for hours. Great addition to any Super Bowl party!"

Reviewed Dec. 24, 2013

"I made this for my company's Halloween cooking contest and took top prize. Dips never win so I was very surprised. Everyone loved it. I added red pepper flakes for a little more spiciness and it did the trick."

Reviewed Dec. 18, 2013

"I just got a phone call requesting the recipie from someone who heard how good it was today. I made 6 months ago! And people are still talking about it. Going to say this is a win!"

Reviewed Aug. 2, 2013

"I made this for guests and everyone absolutely loved it! Making it again today!"

Reviewed Aug. 1, 2013

"This dip is extremely flavorful and isn't too spicy, even for those who don't like hot things. The baking takes away some of the heat. I actually add 5 peppers instead of 3 to add some more spice. This dip is addicting. Be careful if you serve it before a meal..people don't leave room dinner!"

Reviewed Jul. 27, 2013

"We really liked this dip, served w/ tortilla chips. Used 3/4 c crumbled precooked bacon instead of cooking strips and only used 1 tbsp. butter on top. We were surprised it wasn't "spicier" w/ 3 jalapeno peppers, but good nonetheless."

Reviewed Jun. 23, 2013 Edited Feb. 21, 2014

"Absolutely wonderful. Wouldn't change a thing. I have used a can of diced jalapeños drained in place of raw ones when not in stock at the store. Works fine."

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