Jalapeño Popper Dip
If you love the flavor of jalapeño poppers, you need this dip. It’s creamy, cheesy, loaded with bacon, and topped with buttery Ritz crackers. Best of all, it takes just 10 minutes to prep, and is perfect for game day!
The Dip That Always Gets Devoured
Pantry-Friendly: Canned jalapeños and Ritz crackers keep this one easy and practical.
Easy to Customize: Use fresh jalapeños, swap the mayo, or adjust the heat to make it your own.
Great for Entertaining: You can prep it ahead of time or even keep it warm in the slow cooker.
A Reader’s Review
The perfect dip for game day, looks incredible!!
Jalapeño Popper Dip Ingredients
Soften the Cream Cheese: Soft cream cheese mixes much more smoothly. Leave it on the counter for 1–2 hours, or unwrap it and microwave it for 20–30 seconds. I like to beat it with a hand mixer before adding the remaining ingredients.
Swap the Mayo: You can use sour cream or plain Greek yogurt instead of mayonnaise.
Use Fresh Jalapeños: Dice 1–2 fresh jalapenos until you have about ½ cup. Remove the membranes and seeds for less heat, or leave some in for a spicier dip.
Try Panko: Replace the crushed Ritz crackers with plain panko breadcrumbs if that’s what you have.
How to Make Jalapeño Popper Dip
This jalapeno popper dip comes together so fast, which is exactly what I want when I’m getting ready for a party. If you’re building an appetizer spread, add my cranberry jalapeño dip, million dollar dip, or crack dip to the table too.
Mix the Dip: Preheat the oven to 350°F. Combine the cooked bacon, whipped cream cheese, 1 cup mayonnaise, jalapeños, mozzarella, cheddar cheese, and green onion in a large bowl.
Add to Dish: Spread the dip mixture evenly in a 1 1/2-quart baking dish.
Make Topping: In a medium bowl, combine the Ritz Crackers, parmesan, and melted butter.
Bake: Sprinkle the topping evenly over the top of the dip mixture. Bake for 20-30 minutes, until the top starts to brown, the edges start to bubble, and the center reaches 165°F. Serve jalapeño popper dip immediately.
Alyssa’s Pro Tip
Don’t stop at tortilla chips! This dip is so good with crackers, crostini, pretzels, or fresh veggies like celery, carrots, and bell peppers.
Jalapeño Popper Dip Slow Cooker Instructions
Add the Dip: Combine the dip ingredients and add them to a 1–2 quart slow cooker.
Cook: Cover and cook on LOW for 2–3 hours.
Make the Topping: Mix the crackers and butter, then toast them in a skillet.
Finish: Sprinkle the toasted cracker mixture and Parmesan cheese over the dip.
Keep Warm: Turn the slow cooker to WARM to keep the jalapeño popper dip hot for up to 2 hours while serving.
Must Have Kitchen Tools
1½–2 Quart Baking Dish: The perfect size for baking the dip evenly.
Hand Mixer: Optional, but it makes the cream cheese extra smooth and easy to mix.
Jalapeño Popper Dip
Equipment
Ingredients
Cracker Topping
1 cup crushed Ritz Crackers or other butter crackers½ cup grated Parmesan cheese¼ cup melted salted butter
Instructions
Notes
Make Ahead and Storing Leftovers
Make Ahead: Prepare the dip through the second step. Cover it tightly and refrigerate for up to 3 days. Add the cracker topping just before baking. You may need 5–10 extra minutes in the oven for the center to reach 165°F.
Refrigerator: Store leftover jalapeño popper dip in an airtight container or cover the baking dish tightly. Refrigerate for up to 5 days.
Reheating: Reheat at 350°F for 10–15 minutes, or until heated through.
Freezer: I don’t recommend freezing this dip. Cream cheese can separate and change texture after freezing and thawing.
Nutrition
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