Creamy Jalapeno Popper Dip Recipe
Creamy Jalapeno Popper Dip Recipe photo by Taste of Home

Creamy Jalapeno Popper Dip Recipe

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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.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 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

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.


  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.
Originally published as Creamy Jalapeno Popper Dip in Simple & Delicious June/July 2013, p50

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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."

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