Jalapeno Popper Dip with Bacon

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Cheesy? Check! Creamy? Check. Smoky? Check. This Super Bowl-worthy dip has it all. And the jalapeños add a nice kick, offset by the creaminess of the Mexican cheese, cheddar cheese, cream cheese, sour cream, and mayonnaise. This homemade dip is sure to be the star of the show. This dip is also really easy to make. Start by frying some bacon in a cast-iron skillet or oven-safe pan. Then chop the slices into bits. Next, make your dip by combining cream cheese, Mexican cheese, cheddar cheese, mayonnaise, sour cream, jalapeño slices, and seasoning. Be sure to use gloves, so you don't accidentally get pepper in your eye when you rub your eyes.

You'll then want to place the cheese mixture in your cast-iron skillet and top with some cheese, bacon, and jalapeño peppers. Then bake in the oven until golden. Serve with baguette slices or our Keto Tortilla Chips.

What is jalapeno dip made of?

Jalapeño dip is made of bacon, cream cheese, mayonnaise, sour cream, jalapeños, Mexican cheese, cheddar cheese, cumin, garlic powder, salt, and pepper. 

How many carbs are in Jalapeno Popper Dip?

There are 1.3 grams of net carbs in Jalapeño Popper Dip.

Which jalapenos are hotter red or green?

Red jalapeños are usually hotter. That's because they tend to have a higher concentration of capsaicin, which gives jalapeños their spicy kick.  

Do jalapenos need to be refrigerated?

Jalapeños don't need to be refrigerated. However, if you want them to last longer and retain their taste, it's best to refrigerate them. Jalapeños that are kept in the fridge can last up to one week. However, they'll last just two to three days if left unrefrigerated.
Author: Chigoziri Nwachuku
Average: 5 (1 vote)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
12 persons.



Preheat the oven to 350 degrees Fahrenheit.
Add bacon to a large cast iron skillet/oven-safe skillet over medium heat and cook for 8 to 10 minutes until crispy. 
Remove bacon from the skillet and drain on a plate lined with paper towels. Transfer and chop to a cutting board into small pieces.
To a large bowl, add cream cheese, mayonnaise, sour cream, most of the bacon (reserving some for topping), most of the jalapeños (reserving some for topping), 3/4 cup Mexican cheese, 3/4 cup cheddar cheese, cumin, garlic powder, salt, and pepper. Mix well.
Using a paper towel, remove the bacon grease from the cast iron skillet used for frying the bacon. Then transfer the cheese mixture to the skillet.
Top with the remaining Mexican cheese, cheddar cheese, bacon, and jalapeño pepper.
Bake for fifteen to twenty minutes or until cheese is golden and bubbly. Serve with tortilla chips.

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