Jalapeño Popper Dip

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Jalapeño poppers are always a hit at parties, but let’s admit it—the best part is the cheesy, creamy filling (and the bacon, of course). In this recipe, we’ve combined all the goodness of the classic appetizer into a super cheesy, smoky dip that’s much easier to share with a crowd.

The creamy cheese dip and crispy bacon perfectly balance the jalapeño kick—even those who don’t love spice will keep coming back for more. Ready in just 30 minutes, it’s the ultimate last-minute addition to your Super Bowl spread. Here’s how to make it:

Jalapeño Popper Dip

Prep Time 10 minutes
Total Time 30 minutes
Course Appetizer
Servings 6


  • 10 slices bacon
  • 1 8-oz. block cream cheese, softened
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 teaspoon garlic powder
  • 2 jalapeños minced
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • Kosher salt
  • Freshly ground black pepper


**For the Oven:**

  • Preheat oven to 350°F. Cook bacon in a large nonstick skillet over medium heat until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop.
  • In a large bowl, mix cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (save some for topping), most of the jalapeños (reserve some for topping), and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper.
  • Transfer mixture to a small oven-safe skillet or baking dish. Sprinkle remaining 1/2 cup each of cheddar and Monterey Jack, cooked bacon, and jalapeño on top.
  • Bake until dip is golden and bubbly, 15 to 20 minutes. (Optional: Broil for 3 minutes for extra golden cheese.) Serve with tortilla chips or baguette slices.

**For the Instant Pot:**

  • Follow the same mixing instructions as above.
  • Transfer mixture into a 1-quart baking dish that fits in the Instant Pot. Cover dish with foil.
  • Place trivet in the bottom of the Instant Pot and pour in 1 cup water. Create a foil sling to lower the baking dish into the pot.
  • Lock lid and set to Pressure Cook on high for 15 minutes.
  • Follow manufacturer’s guide for quick release. Carefully remove baking dish using foil strips and pot holders.
  • Preheat oven to broil. Sprinkle top of dip with remaining 1/2 cup each of cheddar and Monterey Jack. Broil until cheese is bubbly and golden, about 3 minutes.
  • Top with remaining cooked bacon and jalapeño. Serve warm with tortilla chips or baguette slices. Enjoy your delicious dip!

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