Jalapeno Popper Dip – Skinnytaste
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If you love jalapeno poppers but want a simpler way to share them with a crowd, this easy Jalapeno Popper Dip has all the cheesy, spicy flavor without the hassle of stuffing and frying peppers.
JalapeΓ±o Popper DipΒ
For anyone who loves warm, creamy dips with a bit of a kick, this healthier JalapeΓ±o Popper Dip is for you! Itβs baked until bubbly and golden, making it perfect for game day, holidays, or any occasion when you want a warm dip to feed a crowd. I lighten it up with Greek yogurt and reduced-fat cream cheese while keeping plenty of flavor from fresh jalapeΓ±os, sharp cheddar, and crispy bacon. Scoop it up with baked tortilla chips, crackers, or veggie sticks like celery and bell peppers.
Why This Easy Dip Works
Nothing beats having a few good dip recipes up your sleeve. My go-tos that always impress a crowd are my Taco Dip, Mexican Layer Dip, and Buffalo Chicken Dip. This jalapeΓ±o popper dip will definitely be added to the rotation. Itβs creamy, cheesy, a little spicy, and completely irresistible.
- All the flavor, less fuss: No need to stuff or fry peppersβjust mix, bake, and serve.
- Lightened-up swaps: Greek yogurt and reduced-fat cream cheese make it creamy without being too heavy.
- Crowd-pleaser: Perfect for parties, potlucks, or a fun family appetizer night. My husband loved it!
Ingredients Youβll Need
Keep reading for more details on the ingredients for this easy jalapeΓ±o popper dip recipe. See the recipe card below for the exact measurements.
- Center Cut Bacon for that smoky flavor
- Fresh JalapeΓ±os deliver a spicy kick that balances the rich, cheesy base.
- Scallions: When cutting scallions, keep the green and white parts separate, as you will add them at different times.
- Light Cream Cheese: Let it sit on the counter for about 30 minutes before making this jalapeΓ±o dip. Itβll be much easier to mix with the other ingredients if itβs at room temperature.
- Whole Milk Greek Yogurt still has the same tanginess as sour cream, but with fewer calories and more protein. Since weβre using reduced-fat cream cheese, I highly recommend full-fat Greek yogurt for the creamiest dip.
- Cheddar Cheese: Mix cheddar into the dip and sprinkle some on top for a melty, golden finish.
- Spices: Onion powder, garlic powder, and salt for flavor.
How to Make JalapeΓ±o Popper DipΒ
After cooking the bacon and aromatics, combine everything, bake until golden and bubbly, then garnish with the toppings. See the recipe card at the bottom for printable directions.
- Cook the chopped bacon in a cold skillet over medium heat. Once crispy, transfer it to a plate and drain most of the fat. (Donβt pour it down your kitchen sink!)
- Cook the aromatics: SautΓ© the jalapeΓ±o and scallion whites in bacon grease until soft.
- Combine the dip ingredients: Put the cream cheese, yogurt, cheddar, and seasoning in a bowl, then stir in the jalapeΓ±o and scallions. Pour the mixture into an 8Γ8-inch baking dish and sprinkle the remaining shredded cheddar on top.
- Bake the jalapeΓ±o popper dip at 375Β°F for 12 to 15 minutes.
- How to Serve: Top with bacon, scallion greens, and sliced jalapeΓ±os. Serve with crackers, tortilla chips, pretzels, or a cruditΓ© platter with vegetables like carrots, cucumbers, or celery.
Variations
- Adjust the heat: For a milder dip, remove the seeds and ribs and discard them. For a spicier version, leave them in.
- Can I use canned jalapeΓ±os? If you prefer canned or jarred peppers, use those instead of fresh ones. Or use bothβmix fresh jalapeΓ±os into the dip and top it with jarred peppers.
- Swap cheddar for pepper jack or Monterey Jack cheese.
- Bacon options: Use turkey bacon instead, but donβt cut the turkey bacon before cooking it. Use your hands to crumble it on top before serving.
- Vegetarian jalapeΓ±o dip: To make the dip even lighter and vegetarian, omit the bacon and sprinkle Β½ teaspoon of smoked paprika over the top with the cheddar cheese.
Storage
- Make Ahead: After transferring the dip to a baking dish and topping it with cheddar, cover it tightly with foil and refrigerate for 1 day. The next day, bake it at 375Β°F for 20 to 25 minutes until warmed through.
- Refrigerate the baked jalapeΓ±o dip in an airtight container for up to 4 days. Eat leftovers cold or microwave until warm.
More Appetizer Recipes Youβll Love
Check out these five delicious party appetizer recipes to serve at your next gathering!
Yield: servings
Serving Size: 1 /4 cup
Preheat oven to 375Β°F.
Starting in a cold pan over medium heat, cook bacon until crisp. Remove bacon from the pan, reserve & drain out most of the fat.
Add jalapeΓ±o & scallion whites to the same pan; cook until just soft, about 4-5 minutes. Remove from heat.
Add cream cheese, yogurt, Β½ cup cheddar cheese, onion powder, garlic powder & Β½ teaspoon salt to a medium bowl. Add jalapeΓ±o and scallion, stir to combine.
Transfer the mixture to an 8 x 8-inch baking dish and top with remaining cheddar cheese.
Bake until melted & bubbling, about 12-15 minutes (from room temperature, will take longer if refrigerated & saved for later). Top with bacon, scallion greens & raw sliced jalapeΓ±o.
Last Step:
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- Skip the bacon for an even lighter version & add Β½ teaspoon smoked paprika to the top with the cheddar cheese.Β
- If using turkey bacon, cook & crumble on top by hand.Β
- For slightly less heat, slice jalapeΓ±o flesh away from the seeds & discard.
Serving: 1 /4 cup, Calories: 106 kcal, Carbohydrates: 3.5 g, Protein: 7 g, Fat: 7.5 g, Saturated Fat: 4.5 g, Cholesterol: 25.5 mg, Sodium: 180 mg, Fiber: 0.5 g, Sugar: 2.5 g
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