There’s a reason jalapeno poppers are so popular, their flavors are incredible!!! I’ve put quite a few twists and spins on them including Bacon Jalapeno Popper Egg Rolls and even Jalapeno Popper Chicken Salad. This time we have Cheesy Jalapeno Popper Dip.
It can be cooked in the oven or cooked on the smoker for extra flavor.
It’s amazing when served warm, but as it cools off it’s just as good at room temperature.
I brought this to my son’s end of the season party for our football family and everyone loved it 🙂
Serve with tortilla chips or Fritos Scoops for dipping.
How to Make Cheesy Jalapeno Popper Dip
Really the only prep work is frying 10 slices of bacon.
I like to set a skillet over medium heat and use kitchen scissors to put the bacon into the skillet.
Cook 6 to 8 minutes and then remove and set the bacon crumbles on a plate lined with paper towels.
Get the rest of these ingredients out as the bacon cooks.
And dice 3 to 4 jalapenos, removing the seeds so this dip isn’t overwhelmed with spice.
Spray a large cast iron skillet or casserole dish with nonstick spray.
Then add two blocks cream cheese, two cups shredded cheese, the cooked bacon, diced jalapenos, mayo, diced green onions, and dry ranch seasoning.
No need to stir right away.
We will bake or smoke this for a bit and then stir, making it super simple since it will already be warm.
Place in the oven at 300 degrees for 20 minutes to start.
Or in a smoker set to 225 degrees for 45 minutes.
Then give it a good stir until it comes together into one gorgeous dip.
Then either keep in the oven for 20 more minutes or back into the smoker for an additional 45 minutes.
It will be melted together perfectly and smelling fabulous!
Top with a little more cheese and green onions if desired.
In my opinion it looked a little prettier with the extra cheese and green onions 🙂
Serve Cheesy Jalapeno Popper Dip with tortilla chips or Fritos Scoops 🙂
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Cheesy Jalapeno Popper Dip
Cheesy Jalapeno Popper Dip is a great appetizer that can be served warm or cold, can be baked in the over or smoked for extra flavor
- 2 8 oz blocks cream cheese
- 10 slices bacon cooked and crumbled
- 3 to 4 jalapenos seeded and diced
- 2 cups shredded cheese of choice (I used Mexican blend)
- 1 cup mayo
- 3 green onions diced
- 2 1/2 Tbsps dry ranch seasoning
- Optional: more cheese and green onions over top for garnish. tortilla chips or crackers for dipping
Spray a large cast iron skillet or casserole dish with non stick spray. Put all ingredients into the skillet or casserole dish. No need to stir yet.
Cook according to one of these methods.
Oven: Place in a 300 degree oven for 20 minutes. Stir until evenly combined and bake another 20 minutes.
Traeger grill/smoker: Place in the smoker set to 225 degrees for 45 minutes. Stir until evenly combined and leave in the smoker another 45 minutes.
Serve with more cheese and green onions over top if desired and with tortilla chips or crackers for dipping.