I’m not exaggerating when I say that this Jalapeño Popper Dip is always one of the first things to disappear at any gathering I’ve hosted. Plus, it’s one of my favorite party dips due to the fact that it’s super simple to make, loaded with incredible flavor, and there’s a variety of dippers you can pair it with (think fresh-cut veggies, crackers, pita chips, etc).
I took all the bold flavor and creamy texture of traditional jalapeño poppers and turned it into a light dip made from real-food ingredients. The secret I found to lightening it was using plain yogurt instead of the typical cup of mayonnaise. Additionally, the crispy bacon and green onions add texture and pops of flavor. All I have to do is combine the ingredients in a baking dish, pop it in the oven, and watch this jalapeño popper dip disappear as everyone happily dips away!
Ingredients Needed
Here’s everything I use to make this delicious and easy appetizer dip:
- Cream cheese – I let it soften at room temperature; that way, it’s easier to stir.
- Plain full-fat yogurt – I love to use plain yogurt because it adds a little bit of a tangy flavor to the dip, but sour cream can always be used instead.
- Bacon – I’ve found that thin-cut bacon works best.
- Jalapeños – Depending on how hot or mild I want the dip, I’ll remove the seeds and membranes (for a milder spice) or leave them in (for a much hotter and spicer dip).
- Green onions – This adds an extra layer of flavor and color; I’ve also used fine-diced yellow onions in place of green onions before.
- Seasonings – Garlic powder, fine salt, and black pepper.
- Cheese – I typically use a combination of Cheddar and Gruyere, but any cheese or combo can work (e.g. pepper jack, Monterey jack, parmesan cheese, etc.). I used mozzarella cheese one time, and it turned out really well.
Find the ingredient list with exact measurements in the recipe card below.
Ingredient Highlight: Jalapeño
Jalapeños are a powerhouse of an ingredient I’ve come to find out, thanks to the many benefits they have to offer. Jalapeños:
- Are rich in vitamin A, vitamin C, and potassium.
- Contain capsaicin, a compound – and what makes these peppers have their spice – that has been noted as a powerful antioxidant and inflammation-reducing benefits.
- Have a slight amount of fiber.
- Contain carotene, which is an antioxidant that may help your immune system.
How To Make Jalapeño Popper Dip
This recipe couldn’t be easier to make (which is one of the reasons I love it). I simply mix all the ingredients in a bowl and transfer them to a baking dish. I’ll then top the mixture off with some cheese and jalapeno slices and pop it into the oven.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Keep The Flavor, Not The Spice
Sometimes, I have company over when I make this dish who aren’t fans of spicy food. So, I’ve figured out how to make this dip to where I can still get all those wonderful flavors of jalapeno popper dip while keeping the spice at a minimum. Here are 4 of the best ways I’ve found to cut down on the spice from jalapenos:
- Remove all of the seeds from the fresh jalapenos, and cut out the inner white membranes with a sharp knife.
- Slice the peppers in half, scrape out the inside, and sprinkle them with salt to draw out more of the spice. After about 5 minutes, thoroughly rinse them off and proceed with the recipe.
- Soak the sliced peppers in cold water for 30 minutes.
- Slice the peppers, remove the seeds, and scrape out the white membranes. Then, boil the peppers for 3-5 minutes before adding them to the dip.
I always make sure to wear a pair of kitchen gloves when working with a lot of jalapeños, on top of washing my hands immediately after handling them.
How To Serve
There’s honestly never a bad time to serve this jalapeño popper dip. It’s perfect for parties, potlucks, friend or family gatherings, and even an afternoon snack. Plus, with the bacon, it tends to be a game-day hit at my house. There’s a variety of dippers I can pair with this dip, also – which allows me to fit everyone’s needs. Some of my favorite dipper options include:
- Mini sweet bell peppers (cut in half with seeds removed)
- Carrot sticks
- Celery sticks
- Veggie Fries
- Tortilla chips (I really enjoy blue corn chips)
- Corn chips
- Pita chips
- Crackers
- Mini baguette slices
How To Store
The dip will last up to 3-4 days refrigerated as long as I keep it in one of my airtight meal prep containers. To reheat any leftovers, I’ll cover them with foil and simply place them back in the oven for about 10-15 minutes. The dip can also be reheated in the microwave. I’ll heat it in a microwave-safe container for 30 seconds at a time – making sure to stir it after each 30-second increment – until it reaches the consistency and temperature of my preference.
Frequently Asked Questions
Absolutely! To prep in advance, store the unbaked dip in an airtight container in the fridge for up to 2 days. Bake it just before serving.
Yes. Follow the recipe as written, but instead of putting the mixture in a baking dish, add everything to the slow cooker. Cook on low for 4 hours.
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Jalapeño Popper Dip Recipe
A classic appetizer reimagined as a dip made with simple, real-food ingredients. It’s full of flavor, a crowd-pleaser, and can be paired with a variety of dippers.
Ingredients
- 8 oz. cream cheese, room temperature
- ¾ cup plain regular yogurt*
- 6 strips thin bacon (6 oz), cooked to crisp and crumbled, divided
- 2–3 medium jalapeños,* seeds and membranes removed, diced finely (~⅔ cup)
- 4 green onions, ends trimmed and thinly sliced (~⅓ cup), divided
- 1 ½ cups shredded cheddar cheese (4.5 oz), divided
- 1 cup shredded gruyere cheese (3 oz), shredded, divided
- ½ teaspoon garlic powder
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
For topping: Sliced jalapeño, reserved cheese, reserved bacon
Garnish: Sliced green onion
Instructions
- Preheat oven to 350℉.
- Spray a 1.5-quart casserole dish with cooking spray and set aside.
- In a large bowl, combine the cream cheese and yogurt. Mix with a handheld electric mixer until well combined.
- Add the bacon (reserving 2 tablespoons for topping), diced jalapenos, green onions (reserving 2 tablespoons for garnish), 1 cup cheddar cheese, ¾ cup gruyere cheese, garlic powder, salt, and pepper to the yogurt and cream cheese mixture. Stir until well combined.
- Transfer the mixture to the prepared baking dish. Spread out into an even layer. Top with reserved bacon, sliced jalapeño, and reserved cheese.
- Cover with foil and bake for 25 minutes or until bubbly.
- Remove the foil and, if desired, turn the oven to broil for 2-3 minutes until cheese starts to turn a golden brown.
- Garnish the top of the dip with green onion or even some crumbled bacon.
- Serve hot with mini sweet bell pepper halves, blue corn chips, crackers, and/or large corn chips
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Notes
*May sub the yogurt for sour cream
Nutrition Information
- Serving Size: ¼ cup
- Calories: 165
- Fat: 13 6
- (Sat Fat: 6 g)
- Sodium: 320 mg
- Carbohydrate: 2 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 10 g
- Cholesterol: 36 mg
Dietary
The photos in this blog post were taken by Rachel Cook of Half Acre House.
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
Made this for a Christmas Day appetizer and we loved it! Seemed like it needed another jalapeño though. I’m making it for a New Years Eve party tonight and increased the jalapeños to four.
I made this recipe for a New Years Eve party and it was Amazing! It was a hit of the party. Thanks for such wonderful recipes. I hope to get your cookbook soon!
Hi Kathy, that means so much to us! We’re so glad you loved this recipe for your NYE party!
I’m going to try this recipe!
Awesome Amber! We can’t wait for you to try it!
This dip was a huge hit. Making it again this weekend!
Fabulous Sarah! Thank you for the feedback and 5-star review!
This has become my go-to appetizer to bring places!
Do you know how it would freeze? Thanks!
We are glad to hear you are enjoying this recipe as much we are! We have not specifically experimented with freezing this so we can’t say for certain how it will turn out.