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Jalapeño Popper Dip Recipe

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4.1 from 8 reviews

This Jalapeño Popper Dip is a creamy, cheesy appetizer packed with smoky turkey bacon and a hint of spicy jalapeños. Perfectly baked or pressure cooked in an Instant Pot, the dip comes out golden, bubbly, and irresistible, making it ideal for game days, parties, or any casual gathering. The combination of cream cheese, sour cream, mayo, and shredded cheddar and Monterey Jack cheeses creates a rich and savory base, while the crispy bacon and fresh jalapeños add texture and a spicy kick.

Ingredients

Meat

  • 10 slices turkey bacon

Dairy

  • 1 (8-oz.) block cream cheese, softened
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 1/2 cups shredded Monterey Jack cheese, divided

Vegetables & Spices

  • 2 jalapeños, seeds removed if desired, finely chopped, divided
  • 1 teaspoon garlic powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Bacon: Preheat the oven to 350ºF. In a large nonstick skillet over medium heat, cook the turkey bacon in batches until crispy, about 8 minutes. Drain the cooked bacon on a paper towel–lined plate, then chop it into small pieces.
  2. Prepare the Dip Mixture: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, garlic powder, most of the chopped cooked bacon (reserve some for topping), most of the finely chopped jalapeños (reserve some for topping), 1 cup of shredded cheddar cheese, and 1 cup of shredded Monterey Jack cheese. Season the mixture with kosher salt and freshly ground black pepper to taste. Mix until all ingredients are evenly combined.
  3. Assemble the Dip for Baking: Transfer the mixture into a small ovenproof skillet or baking dish. Evenly sprinkle the top with the remaining 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, reserved bacon, and reserved jalapeños.
  4. Bake the Dip: Place the baking dish in the preheated oven and bake until the dip is golden and bubbly, about 15 to 20 minutes. For an extra golden cheese topping, broil the dip for an additional 3 minutes, watching it carefully to prevent burning.
  5. Instant Pot Method (Optional): Transfer the prepared mixture into a 1-quart baking dish that fits inside your Instant Pot. Cover the dish with foil. Place the trivet inside the Instant Pot and pour in 1 cup of water. Create a foil sling by folding a large piece of foil into thirds lengthwise, then lower the sling into the pot. Place the baking dish on the trivet, centered on the foil sling. Fold the foil strip over the top without touching the lid. Lock the lid and set the Instant Pot to Pressure Cook on high for 15 minutes.
  6. Release and Broil: Follow your Instant Pot’s quick release instructions, ensuring you wait until the cooking cycle is fully complete before opening the lid. Using the foil sling and pot holders, carefully remove the baking dish. Turn on the broiler and sprinkle the dip’s top with the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack cheese. Broil the dip until the cheese is bubbly and golden, about 3 minutes.
  7. Garnish and Serve: Top the dip with the reserved bacon and jalapeños. Serve warm with your choice of chips, crackers, or sliced vegetables for dipping.

Notes

  • To reduce heat, remove the jalapeño seeds before chopping.
  • For a vegetarian version, omit the turkey bacon or substitute with a plant-based bacon alternative.
  • Use full-fat dairy products for a creamier texture.
  • If you prefer a smokier flavor, lightly smoke the jalapeños before adding them.
  • Serve with sturdy dippers like tortilla chips or toasted baguette slices to hold the thick dip well.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.

Find it online: https://cookedbysarah.com/jalapeno-popper-dip-recipe/