Loaded Hot Popper Dip

Loaded Hot Popper Dip

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Susanne Killion


This hot cheesy dip has lots of flavor and gets its zip from the fresh jalapeno ! It's easy to substitute a small can of Ortega peppers for less heat, and add to the flavorful punch by folding in chopped habaneros, or hotter peppers. Always remember to wash your hands well after handling hot peppers, and consider wearing disposable gloves!


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20 Min
30 Min


  • 1 box
    8 oz cream cheese, softened
  • 1/2 c
    sour cream
  • 1/2 c
    mozzarella cheese, shredded
  • 1 c
    pepper jack cheese, shredded
  • 1
    jalapeno pepper, seeded and chopped
  • 1/2 c
    bacon, çooked and chopped
  • 1 c
    chicken, cooked and chopped

How to Make Loaded Hot Popper Dip


  1. Mix softened cream cheese, sour cream, and pepper jack cheese until combined. Fold in cooked, chopped chicken. Remove stem from jalapeno, cut in half, and remove seeds and membranes if you don't want full heat!
  2. Preheat oven to 375°. Fold jalapeno and half the bacon into cheese mixture, and spread evenly into a buttered one quart baking dish.
  3. Bake for 20-25 minutes until bubbly. Top with rest of cheddar cheese and bacon, return to oven until melted.
  4. Serve with assorted dippers - tortilla chips, breadsticks, sliced toasted baguette of french bread, veggie sticks.

Printable Recipe Card

About Loaded Hot Popper Dip

Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy

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