Bacon Jalapeno Popper Dip

Cathy Smith


Even people who make their own jalapeno popper dip ask for the recipe for this dip. I show them the recipe which reads like everyone elses. I actually use authentic Mexican cheeses but the recipe states cheddar, mozzarella and parmesan cheese.

★★★★★ 2 votes
15 Min
30 Min


8 slice
bacon cooked crispy and crumbled
2 pkg
(8 ounce) softened cream cheese
1 c
jalapenos, seeded and diced
1 c
queso chihuahua or asadero, may use cheddar, shredded
1/2 c
queso oaxaca, shredded (may use mozzarella)
1/4 c
diced green onion


1 c
panko bread crumbs (can use ritz crackers crushed)
1/2 c
queso cotija (can use parmesan)
1/4 c
melted butter


1Preheat oven to 350.
2Combine all of the ingredients into a medium bowl. Stir well. Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. A 12 inch dish will make your dip about an inch thick.
3Combine the topping ingredients and sprinkle all over the top of the dip.
4Bake the dip for 20-30 minutes or until bubbly and golden brown on top.
5Notes: If you like cilantro you can add a little bit of fresh chopped into dip. You can also add just a touch of cumin into the melted butter before stirring into the topping. Serve with chips, tortillas, pitas, or crackers.

About this Recipe

Main Ingredient: Dairy
Regional Style: American