Valentina Ablaev
An easy jalapeno popper dip is the perfect party food for your next gathering! This dip is rich and creamy, and loaded with crispy bacon bits, jalapeño, and loads of cheese! Once this jalapeno popper dip hits the table, you won’t be able to get enough!
Party Appetizers
Our classic jalapeño poppers inspire this dip, and it is so much easier to make than individual poppers! You can’t go wrong with a cheesy hot dip, whether it’s a classic spinach artichoke dip or this spicy jalapeno dip!
Ingredients for Jalapeno Popper Dip
- Chicken – Shredded chicken breast adds a great source of protein to this dip. You can use boiled chicken breast, rotisserie chicken, or canned chicken for a quick, easy option!
- Bacon – Cooked bacon adds a great crunch and flavor to these poppers!
- Jalapenos – You can’t have a jalapeno popper dip without jalapenos! Dice the jalapenos into small pieces, removing the seeds beforehand.
- Mayo & sour cream – This combination adds a great texture to the dip while cutting through the richness.
- Cream cheese – The key ingredient to that delicious jalapeno popper filling.
- Cheese – We use a mix of shredded Colby Jack cheese and cheddar.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
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Use your favorite casserole dish for this dip! This dip is best in a smaller casserole dish, like a 9×9” casserole dish.
How to Make Jalapeno Popper Party Dip
- Shred the cooked chicken breast and chop the bacon into small bits. Add to a bowl with diced jalapeno, and remaining ingredients.
2. Mix all the dip ingredients. Reserve some bacon and shredded cheese for toppings.
3. Add the dip to a casserole dish.
4. Top the dip with cheese and bacon, and bake the dip at 375°F for 15-18 minutes, or until the top of the dip turns golden brown.
Crockpot Jalapeno Popper Dip
The slow cooker is an excellent tool for making a dip and keeping it warm, just like our crockpot spinach artichoke dip!
- Add all the ingredients to the crockpot and cook on low for 3-4 hours.
- Serve in the crockpot and keep on the “warm” setting while serving.
Expert Tip:
- Make the dip in advance. This dip is easy to prep in advance and has an appetizer ready to go! Simply assemble the dip in the casserole dish 1-2 days in advance, and don’t bake. Add the casserole dish to the oven when ready to serve and bake for 20 minutes.
How to Serve Jalapeno Popper Dip
- Chips and dip. You can’t have a delicious dip without your favorite crackers and tortilla chips!
- Game day classics. Serve this jalapeno popper dip alongside more game-day classics! Our bbq chicken wings make the perfect appetizer.
Store & Reheat
- Storage. Keep leftover dip stored in the fridge for up to 3 days.
- Reheat. Cover the casserole dish with foil and bake until reheated and bubbling.
- Freeze. We don’t recommend freezing this dip as it doesn’t reheat well.
More Appetizer Recipes
If you enjoyed this jalapeno popper dip recipe, be sure to try our other easy appetizer recipes; here are some of our favorites:
Seafood- Appetizer
- Appetizer
- Appetizer
- Finger Foods
- Appetizer
If you tried this jalapeño popper dip recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Jalapeno Popper Dip Recipe
Ingredients
- 10 oz chicken breast, cooked
- 8 oz bacon, cooked
- 6 jalapenos, finely diced
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 8 oz cream cheese, room temp
- 1 1/4 cup shredded cheddar cheese
- 1 1/4 cup Colby jack cheese, shredded
- 1 Tbsp Ranch dressing mix
- 1 tsp garlic powder
- ¼ tsp pepper
- ½ tsp salt
Instructions
- Shred the cooked chicken breast and chop the bacon into small bits.
- Chop the jalapenos into small pieces, removing the seeds.
- In a bowl, mix chicken, bacon, mayo, sour cream, cream cheese, cheeses, and seasoning. Reserve some bacon and cheese for the top.
- Add the dip to a casserole dish and top with shredded cheese and bacon bits.
- Bake at 375°F for 15-18 minutes or until the cheese is melted and bubbling.
Notes
- Make this dip in the crockpot instead of the oven. Add all of the ingredients to a slow cooker and cook on low for 3-4 hours, then set to “warm” when serving.
- Prep the dip in advance by adding it to a casserole dish and refrigerating it.
- Store leftovers in the fridge for 1-2 days. Reheat the dip in the oven until melted and bubbling.
Nutrition
FAQs
We love the kick you get from fresh jalapenos, but you can use pickled jalapenos just as well.
You can absolutely make this dip without meat!
This popper dip has a slight heat, but not overly spicy! If you want this spicy, I’d suggest adding hot sauce, sriracha, or chili sauce to taste.
