Jalapeño Cream Cheese Dip Recipe

Enjoy the flavors of jalapeño poppers without the work with this jalapeño cream cheese dip recipe. This delicious dip comes together quickly in one bowl, making it the perfect easy appetizer for any occasion!

Eight years ago I published one of our favorite game day recipes, roasted jalapeño poppers.

It’s an easy recipe I had been making for years for tailgates, holiday parties, even sometimes as a dinner side dish. I had few expectations when I published this particular post; it was an easy and delicious recipe we made all the time and I wanted to share it. 

Little did I know: poppers are popular!

That jalapeño popper post quickly became one of Off the Eaten Path’s most popular recipes, and eight years later is one of the most shared and searched posts on my website. 

And since I published that first pepper popper post in 2017, I’ve tried to embrace poppers’ popularity– we’ve got crab stuffed jalapeño poppers, pimento cheese jalapeño poppers, and even Halloween themed bacon wrapped jalapeño popper mummies.

Can I add one more popper recipe to the mix? Jalapeño cream cheese dip!

I first made this dip a few years ago after seeing a jalapeño dip recipe on An Affair from the Heart as part of a Freaky Friday blog hop. Based on how much we love jalapeños and cheese around here, I knew I had to make it!

(You can still  find the other recipes created in that Freaky Friday event at the end of this post. I encourage you to check them out—they’re all great!)

WHAT IS JALAPEÑO CREAM CHEESE DIP?

We love jalapeño poppers around here. But I’ll admit, stuffing them can be kind of a hassle.

Especially if you’re making them for a party and are also trying to throw together air fryer chicken wings, sausage dip, ricotta dip, or five-bean dip. 

What I love about this jalapeño cream cheese dip is that you get all of the flavors of jalapeño poppers in about half the time. Rather than having to stuff jalapenos and then bake them, you can mix everything together in just one bowl before popping it in the oven to bake.

You’ve got the bright flavor and spice of fresh jalapeño peppers, tangy cream cheese, smoky bacon, and a crunchy, buttery topping in every single bite. Plus, you can prep it ahead of time so it’s easy to throw in the oven before a party!

This is an easy dip that’s great to make for any type of party, from a summer pool party to holiday parties. But with football season kicking off, I think it’s the perfect recipe for game day, tailgating, or a super bowl party!

INGREDIENTS YOU’LL NEED

There is just a handful of ingredients you need to make jalapeño popper dip.

Since this is a dip that is baked and served warm, it has a base of cream cheese and mayonnaise. This is instead of using sour cream or yogurt like you’d see in cold dips such as green onion dip.

In addition to softened cream cheese and mayo, you will need:

• • Jalapeño peppers: fresh jalapeños that you will finely chop (you can buy them at the grocery store, but we used fresh jalapeños that we picked from my father-in-law’s garden!)
  • Bacon: cooked and crumbled. Feel free to use real bacon bits if you want to speed the recipe up. Leave this out for a vegetarian version.
  • Sliced green onion
  • Shredded sharp cheddar cheese
  • And for the topping: crushed Ritz crackers, melted butter and shredded Parmesan cheese. If you don’t have crackers, bread crumbs would be a great substitute.

Check out the recipe card below for exact measurements.

HOW TO MAKE THIS JALAPEÑO CREAM CHEESE DIP RECIPE

This recipe is so easy to make. First, you want to prep your ingredients. 

Leave the cream cheese out on the counter so it can soften and come to room temperature. This will take 30 minutes to 1 hour, but will go faster if you cut the cream cheese into cubes.

When finely dicing the jalapeños, wear gloves to protect your hands. The worst feeling is rubbing your eyes with your hands after forgetting you just cut a bunch of spicy jalapeños! Depending on your heat preferences, remove the seeds and ribs before dicing the peppers. This will make the dip less spicy. 

Fry up the bacon, let it cool and chop it up. Slice the green onions, too.

Then, mix everything together! This can be done using a stand mixer or hand mixer, or with a good old-fashioned wooden spoon. In a large bowl, beat the cream cheese until smooth, and then mix in the mayo, cheddar cheese and jalapeños. Once that is combined, fold in the bacon and green onions.

Transfer everything to a baking dish or oven safe skillet (I love using a cast iron pan for baked dip recipes). Spread the dip out evenly.

Now it’s time to make the topping. You can crush the crackers by hand (a rolling pin works great) or with a food processor. Mix them with the parmesan and melted butter until well combined. Sprinkle the topping evenly over the dip.

Bake the assembled jalapeño cream cheese dip at 350°F for 20-30 minutes, until the cheese is bubbly and the topping is golden brown.

If you’re using a cast iron skillet, you could also easily pop this on the grill, making it perfect for a football tailgate!

SERVING SUGGESTIONS

This jalapeño popper dip is perfect for serving alongside crackers or tortilla chips. 

Using Ritz crackers is a nice nod to the cracker topping, but any cracker will do. 

If you want a veggie option, celery sticks, carrot sticks, and mini bell peppers are always great options with hot dips.

MAKE-AHEAD TIP

It’s hard to beat a recipe that can be prepped ahead of time, especially if you’re hosting a party! 

If you want to make this jalapeño cream cheese dip ahead of time, assemble it according to the recipe directions. Once you have spread it into the baking dish, cover and refrigerate it for up to a day.

When you’re ready to eat, let the dip rest at room temperature while the oven preheats. Mix up the topping, sprinkle it on, and bake!

JALAPEÑO CREAM CHEESE DIP STORAGE

Leftovers can be stored in an airtight container in the fridge for up to 4 days. The leftover dip is delicious both hot and cold!

If you want to reheat the jalapeño cream cheese dip, you can microwave individual portions for 30-60 seconds. 

You can also freeze the dip for up to a month. Sometimes freezing and thawing cream-cheese-based dips can make them grainy, so keep that in mind if you do choose to freeze it.

FAQS

Can I make jalapeño dip in the crockpot?

To make this recipe in the crockpot, mix the dip ingredients as directed and add to a 3-quart slow cooker. Cook on low until hot and bubbly, about 2 hours, stirring occasionally.

This version won’t include the cracker topping, but it will still be delicious. And it’s a great option if you need to make the dip gluten free!

How spicy is this dip?

The spice level of this jalapeño cream cheese dip is up to you.

If you don’t want a milder dip, remove the ribs and seeds from the jalapeños before dicing them. The dip will still have a little bit of a kick, but it won’t be ultra spicy.

For more heat, leave the ribs and seeds in the peppers. If that still isn’t hot enough, feel free to add a few dashes of your favorite hot sauce to the cream cheese mixture!

MORE DELICIOUS FALL RECIPES

Whether you’re looking for more game-day recipes, cozy fall dinners, or delicious fall sweets, the recipes from the original Freaky Friday blog hop have got it all!

Game-day eats:

• • An Affair from the Heart – Pepperoni Pizza Bread
  • Life Currents – French Onion Bruschetta 
  • Take Two Tapas – Crockpot Pizza Dip

Fall dinner recipes:

• • Aunt Bee’s Recipes –  Easy Chicken Tortilla Soup
  • The Culinary Compass – Butternut Squash Soup with Coconut Milk
  • Devour Dinner – Instant Pot Chicken and Wild Rice
  • The Wimpy Vegetarian – Air Fryer Brussels Sprouts

Fall breakfasts and desserts:

• Family Around the Table – White Chocolate Pumpkin Spice Martini
• Feast + West – Bourbon Caramel Sauce
• Fresh April Flours – Butterfinger Poke Cake
• Home Cooked Harvest – Cinnamon Swirl Pancakes
• Hostess at Heart – The BEST Pumpkin Pie Recipe
• Kathryn’s Kitchen Blog – Soft Pumpkin Chocolate Chip Cookies
• The Speckled Palate – German Pancake
• Sue Bee Homemaker – Pumpkin Cheesecake Bites