Baked Jalapeno Popper Dip

Perfect for game days, family gatherings or any event where snacks reign supreme, this baked dip is best served warm and gooey straight from the oven with your favorite chips, crackers or veggie sticks.

Game day dips are essential in our house, enjoy some of our go-to recipes: Crockpot Spinach Artichoke Dip, Garlic Bread Dip and Slow Cooker Jalapeño Popper Dip.

• Crowd Favorite: Bacon and jalapeños make it a party hit every time.
• Easy to Make: Just a few simple steps and minimal prep.
• Great for Snacking: Perfect with tortilla chips, baguette slices or fresh vegetables.
• Adaptable Heat: Adjust the spice level based on how many jalapeños you use, and if you seed them or not.

This cheesy dip comes together with simple ingredients that pack bold flavor.

See the recipe card below for the exact quantities of each ingredient.

• Full Fat Cream Cheese: Creates a smooth, rich base for the dip.
• Sharp Cheddar Cheese: Adds sharpness and that classic cheesy pull.
• Monterey Jack Cheese: Melts beautifully and balances the cheddar with mild creaminess.
• Fresh Jalapenos: Brings the perfect amount of heat and fresh pepper flavor.
• Sour Cream: Helps loosen the mixture and adds a tangy, creamy finish.

For this quick dip recipe, you'll want to have a 1.5 quart baking dish, measuring cups, non-stick skillet and a cheese grater.

This dip is flexible, and you can easily adjust it to suit your taste or what you have on hand. Here are a few substitutions and variations to try.

• Parmesan Cheese: Add a layer of shredded parmesan on top for a salty, golden crust.
• Green Chiles: Swap jalapeños with canned green chiles for a milder heat.
• Greek Yogurt: Use in place of sour cream for a tangy, protein-packed option.
• Vegetarian: Skip the bacon or use a plant-based version to make it meat-free.
• Panko Topping: For a crunchy topping, sprinkle panko breadcrumbs before baking.

This dip is incredibly easy to make with minimal effort and big reward.

Preheat oven to 350F. Spray a large 1.5-quart oval casserole dish with non-stick cooking spray.

Heat a large skillet over medium-low. Add cream cheese, cheddar and Monterey Jack cheeses but hold back ½ cup of each for the top. Stir regularly until melted.

Remove from heat and stir in bacon, jalapeños and sour cream.

Transfer the cream cheese mixture to prepared casserole dish and top with remaining 1 ½ cups of cheese.

Bake 20-30 minutes, until cheese is melted. Broil if desired.

Hint: It melts and mixes faster when the cheese is softened first.

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Cool this delicious dip completely before storing any leftovers.

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: I make and freeze this dip all the time. Wrap it well with plastic wrap and aluminum foil for extra protection and store for up to 6 months.
• Reheat: Rewarm in the oven at 350F until heated through from frozen or thawed. Rewarm thawed dip in the microwave stirring as needed.
• Make Ahead: Assemble everything in the casserole dish, cover and refrigerate for up to 1 day before baking.

This dip works with a variety of dippers and sides.

• Party Foods: Try pairing with dip with guacamole and chips, BBQ pulled pork sliders, bacon wrapped sausages and Big Mac egg rolls.

A few simple tricks will help you get the best flavor and texture from this baked jalapeño popper dip every time.

• Small Dice on Jalapeños: Finely chopped pieces give you better distribution of heat.
• Save Some Bacon: Reserve a bit of cooked bacon to sprinkle on top before serving.
• Broil at the End: Adds that golden brown finish and extra texture.
• Use a Shallow Dish: Helps the dip bake more evenly and gives every bite a gooey top layer.

These common questions will help make your next batch even better.

It depends on how many jalapeños you use and whether you leave in any seeds or ribs. Start with less for a milder dip.

Use a shallow oval or rectangular baking dish so the dip heats evenly and every bite has melty cheese on top.

It’s best served warm, but leftovers can be enjoyed cold or reheated as desired.

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