More Warm Dip Recipes
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Jalapeño poppers will always be a staple party app in my book, but let’s be honest—it’s the cheesy, creamy filling (plus the bacon, of course) that everyone’s really after. I decided to cut to the chase in this recipe by incorporating all of the best parts of the classic appetizer into a super cheesy, smoky party dip that’s so much easier to serve to a crowd. The creamy, cheesy dip and crispy bacon balances out the kick from the jalapeño—even the heat-averse will keep coming back for more. Ready in 30 minutes, it’s the perfect last-minute addition to complete your Super Bowl party. Here’s everything you need to know:
What People Are Saying:
“Even my kiddos ate this up!! So yummy! We just made it to have something different. So glad I found this recipe. Simple and oh so good.” - GoldTurtle
“I made this for a tailgating party and everyone loved it. This will definitely be added into the hot dip rotation!”- RedBox
You can make this dip in the Instant Pot or in the oven; I’m going to detail how to bake it in the oven here. If you want to make it in the Instant Pot, follow the steps down below! First, we’ll prep our bacon. In a large nonstick skillet over medium heat, cook the bacon in batches until crispy. Then, remove with a slotted spoon and drain on a paper towel-lined plate. Once cool enough to touch, chop into pieces.
Before making our dip, make sure that your cream cheese is softened! Then, grab a large bowl, and mix together the cream cheese, mayo, sour cream, garlic powder, and most of the bacon and jalapeños (but not all), along with the majority of both of the cheeses. We’re reserving part of the bacon, jalapeños, and cheese for the top as well. Once mixed together, season with salt and pepper.
Once combined and seasoned, transfer to a small oven-proof skillet or baking dish. Make sure the dish is evenly filled, then add the rest of the cheese and the reserved bacon and jalapeños.
Add to your preheated 350º oven, and bake until the dip is golden and bubbly throughout. This should take around 15 to 20 minutes. If you’re looking for an extra golden top, then you can broil for an extra 3 minutes.
Once baked to your liking, serve alongside tortilla chips, veggies, and anything else you please.
The full list of ingredients and instructions can be found in the recipe below.
I love to serve this dip with tortilla chips or toasted baguette slices, but you could also pair it with cut veggies, your favorite crackers, or even homemade pretzels.
If you’d like to get a head start on this dish the day before, prepare this dish as directed, then wrap tightly and store in the fridge. When ready to serve, simply bake! Keep in mind that you may have to add a few minutes to your cook time if refrigerated.
If you have any dip leftovers, wrap tightly and store in the fridge for 3-4 days.
slices bacon
(8-oz.) block cream cheese, softened
mayonnaise
sour cream
garlic powder
jalapeños, seeds removed if desired, finely chopped, divided
shredded cheddar
shredded Monterey Jack
Kosher salt
Freshly ground black pepper