This easy Jalapeno Popper dip is full of flavor, naturally gluten free & the ULTIMATE comfort food. Try it with the bacon option, for extra flavor!
After some debate - cold vs hot, what color(s) would work best, I decided to go with what we were craving at the moment: a creamy jalapeno dip.
So, I’m finally sharing my jalapeño popper dip recipe!
This easy appetizer starts out with sauteed onions, spicy jalapenos, and fresh garlic, which is then loaded with rich cream cheese and multiple kinds of shredded cheese.
IMHO, it’s perfect party appetizer - featuring of the delicious flavors of jalapeno poppers, just in dip form!
It’s a favorite appetizer here, for so many reasons.
It takes minimal effort to make - definitely less effort than making actual jalapeño poppers!
Those who gluten can spoon some dip onto their plates and dip whatever they want in it.
I love it when one recipe will satisfy multiple food and diet restrictions, while still being loved by those with NO restrictions!
It makes it a great choice for potlucks, holidays, football games, even just a family movie night.
Make it as a spicy dip, or a more mild version. Add bacon, or don’t. Bake it with a topping, or just serve it straight out of the pot you make it in.
It’s just a great dip, all around!
This easy jalapeno popper dip recipe uses pretty simple ingredients, but there are a few of them. Some notes on what you’ll need:
The bacon is really nice in this recipe, but definitely optional if you’d like a vegetarian jalapeno popper dip.
If you’re not using bacon, you’ll want to cook the onion and jalapenos in a Tablespoon or so of olive oil, vegetable oil, or butter.
I prefer to use fresh jalapeños - rather than canned / pickled - in this recipe, for the best flavor.
How many jalapeno peppers you use is up to you, and you can also customize the level of heat with how you prepare the green chilies.
If you’d like just a little bit of heat, use a spoon to remove all of the jalapeno seeds and ribs from the inside of the peppers.
For a more robust spice level, leave all - or some - of the seeds / rib in.
I use 3 kinds of cheese in this bacon jalapeno popper dip recipe, as-is: Cream cheese, sharp cheddar cheese, and Monterey Jack cheese.
When I’m doing a topping on it, I’ll also use some shredded Parmesan cheese.
That said, feel free to swap in your own cheese blend for the shredded cheeses. Try a white cheddar or Mexican blend cheese for all or some of the shredded cheese volume.
Mozzarella cheese can work too, if it’s for a relatively small percentage of the shredded cheese.
Onion and Garlic
I use a small onion and some fresh garlic cloves in this recipe, rather than onion powder and garlic powder.
You’ll also need:
Ground black pepper
... I just don’t really have any commentary on these items!
Topping & Garnish
There are two ways I’ll serve this cheesy dip - in a bread bowl / fondue pot, etc, and as a baked dip.
When I serve it in a bread bowl or pot, I just make this incredible dip on the stovetop, and serve it straight.
Sometimes I serve this creamy dip as a baked thing, and I’ll use a crunchy topping made from:
Crushed corn tortilla chips
When I garnish the jalapeno popper dip - whether as a bowl or baked version - I’ll usually use crispy bacon, sliced jalapenos, and/or sliced green onions.
How to Make Cheesy Jalapeno Popper Dip
The full recipe is in the recipe card at the end of this post, this is the pictorial walk through.
If baking with topping, preheat oven to 350 F. Spray a loaf pan, casserole dish or large ramekin (4 cups) with cooking spray, set aside.
I like to rough chop my jalapeno peppers and onions, the run through a food processor before getting started.
Transfer cooked bacon to a paper towel lined plate to drain.
Add the jalapenos and onions to the pan, cook over medium heat until veggies soften and onion is translucent.
Stir in the garlic, cook for one more minute.
Add cream cheese to the pot, stirring to melt and combine.
Once the cream cheese is smooth and well incorporated, add the sour cream, mayo, and bacon, stir well to combine.
Stove Top Method
Add shredded cheeses to the cream cheese mixture, stir well. Continue cooking over medium heat until cheeses are fully melted, and the dip is hot and bubbling.
Transfer to serving dish of choice, and garlic with bacon, sliced jalapenos, and/or green onions, if desired.
Serve immediately, with corn chips and veggies.
Add shredded cheeses to the pot, stir well, and transfer dip mixture to the prepared baking dish.
Mix together the crushed corn chips and Parmesan, scatter evenly on top of the dip.
Bake for 20-25 minutes, or until topping is golden brown and dip is bubbly.
If desired, garnish with bacon, sliced jalapenos, and/or green onions.
Serve immediately, with a large bowl of corn chips, gluten free pita chips, and veggies. (Also great as a dip for my Gluten-Free Soft Pretzels!)
Leftover dip can be cooled to room temperature before being transferred to an airtight container - or covered in plastic wrap. Will keep in the fridge for several days.
I usually reheat on the stovetop or in the microwave, adding a little milk to thin it out.
More Gluten-Free Snacks and Delicious Appetizer Recipes!
Looking for even more fantastic gluten-free party food that *everyone* will love?
Whether you’re looking for the perfect appetizer for game day, game nights, or even baby showers ... I’ve got some great recipes for you !
Ahi Tuna Nachos
Air Fryer Gluten Free Jalapeno Poppers
Gluten Free Cheez-Its
Gluten-Free Chicken Nuggets
Gluten Free Doughnut Holes Recipe
Gluten-Free Fried Brie
Gluten Free Gougeres
Gluten-Free Pizza Bites
Gluten Free Samosa Recipe
Gluten-Free Soft Pretzels
Gluten Free Sauerkraut Buns [Piroshki]
Loaded Mini Baked Potatoes
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Jalapeno Popper Dip
- Mini food processor
- 8 Strips Bacon chopped
- 4-6 Jalapenos seeded and chopped
- 1 Small onion finely chopped
- 4 Garlic cloves pressed or minced
- 16 oz Cream cheese softened
- ⅔ cup Sour cream
- ⅓ cup Mayonnaise
- 1 cup Monterey Jack cheese shredded
- 1 cup Sharp cheddar cheese shredded
- Ground black pepper
- 1 cup Crushed corn chips
- ¼ cup Shredded Parmesan
- Garnishes: More bacon, sliced jalapenos, sliced green onions
- If baking with topping, preheat oven to 350 F. Spray a loaf pan or large ramekin (4 cups) with cooking spray, set aside.
- In a large pan, cook the chopped bacon until crispy.
- Transfer cooked bacon to a paper towel lined plate to drain.
- Remove all but about 1-2 tablespoon of bacon fat from the pan. You can just eyeball this.
- Add the jalapenos and onions to the pan, cook over medium heat until veggies soften and onion is translucent.
- Add garlic, cook for one more minute. Add cream cheese to the pot, stirring to melt and combine.
- Once the cream cheese is smooth and well incorporated, add the sour cream, mayo, and bacon, stir well to combine.
Stove top method:
- Add shredded cheeses, stir well. Continue cooking over medium heat until cheeses are fully melted, and the dip is hot and bubbling.
- Transfer to serving dish of choice, and garlic with bacon, sliced jalapenos, and/or green onions, if desired.
- Serve immediately, with corn chips and veggies.
- Add shredded cheeses to the pot, stir well, and transfer dip to the prepared baking dish.
- Mix together the crushed corn chips and Parmesan, scatter evenly over the dip.
- Bake for 20-25 minutes, or until topping is golden and dip is bubbly.
- If desired, garnish with bacon, sliced jalapenos, and/or green onions.
- Serve immediately, with corn chips and veggies.
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