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Overhead view of a bowl of jalapeno popper dip and tortilla chips.

Jalapeño Popper Dip

Amazingly flavorful and creamy, this chilled jalapeño popper dip turns a classic appetizer inside-out for the ultimate party food. With rich cream cheese, spicy chopped jalapeños, tangy sour cream, and savory bacon, this is one dip you won't be able to stop eating! Naturally low carb, keto, and gluten free, and super easy to make vegetarian.
Prep: 15 minutes
Cook: 0 minutes
Chill 1 hour
Total: 1 hour 15 minutes
Yield:8 servings

Equipment

  • Large bowl
  • Hand mixer (or whisk)
  • Silicone spatula

Ingredients

For the Jalapeño Popper Dip

  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • ½ cup mayonnaise
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • black pepper to taste
  • ¼-½ teaspoon jalapeño powder optional, see Notes
  • ½ cup finely chopped jalapeños seeds removed, see Notes
  • 1 4-ounce can diced green chilies drained
  • ½ cup bacon cooked, crumbled
  • 1 cup freshly shredded cheddar cheese

To Serve (All Optional)

  • diced jalapeños to garnish
  • additional shredded cheese to garnish
  • tortilla chips
  • jalapeño boats
  • celery sticks
  • bacon chips made from this recipe

Instructions

  • Add cream cheese, sour cream, mayonnaise, garlic powder, kosher salt, pepper, and jalapeño powder (if using). Use hand mixer or whisk to mix ingredients until completely smooth.
  • Gently fold in chopped jalapeños, green chilies, crumbled bacon, and shredded cheddar cheese, folding until combined. Cover bowl with plastic wrap or lid and chill in refrigerator for at least 30 to 60 minutes. Let stand at room temperature 10 to 15 minutes before serving, then serve slightly chilled, with tortilla chips, jalapeño boats, celery sticks, or bacon chips.

Notes

  • Jalapeño Powder: Totally optional but highly recommended. It gives the dip an extra flavor (Publix uses it in their jalapeño popper dip!), but the powder can be hard to find. I ordered mine online.
  • Jalapeños: If you don't remove the seeds first, this dip will be VERY spicy! Not sure the best way to deseed a jalapeño? Check out this post from The Kitchn.
  • Shredded Cheese: I always recommend buying a block of cheese and shredding it yourself. It's super easy to do, and you avoid the unnecessary fillers (and carbs) used to prevent clumping in the prepackaged, pre-shredded cheeses.
  • Serving Tip: If you serve the dip straight out of the fridge, you might find the cream cheese is too firm. Let it stand at room temperature for 10 to 15 minutes, then serve it slightly chilled.
  • Make it Vegetarian: Skip the bacon completely or use a vegan bacon.

Nutrition

Serving Size: 1serving | Calories: 375kcal | Protein: 8g | Fat: 37g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 746mg | Potassium: 103mg | Total Carbs: 4g | Fiber: 1g | Sugar: 2g | Net Carbs: 3g | Vitamin A: 396IU | Vitamin C: 9mg | Calcium: 156mg | Iron: 1mg
Recipe By:Cheryl Malik