We took Jalapeño Poppers, a crowd-pleasing favorite appetizer, and turned it into a dip that is less fussy to make and will be a hit at any gathering. This Jalapeño Popper Dip is incredibly flavorful and loaded with cheesy goodness in every bite. It comes together with simple ingredients, including cream cheese, yogurt, bacon, jalapeños, green onions, spices, and two types of cheese. Scoop it up with fresh-cut veggies, corn chips, and crackers for an appetizer recipe that will disappear quick.
Healthier Jalapeño Popper Dip Recipe
We took all the bold flavor and creamy texture of traditional jalapeño poppers and made it into a lightened up dip made from real-food ingredients. Whenever it’s served, this recipe will be the talk of the party, thanks to its spicy and satisfying zing. We lightened it a bit by using plain yogurt in place of mayonnaise. The addition of bacon and green onions adds texture and pops of flavor. All you have to do is combine the ingredients in a baking dish, pop it in the oven, and watch this jalapeño popper dip with bacon disappear as everyone happily dips away!
Ingredients for Jalapeño Popper Dip
This recipe is so delicious, you would never guess it’s made from just a few real food ingredients! Here’s everything you’ll need:
- Cream cheese – let it soften at room temperature for easy stirring
- Plain full fat yogurt – we love to use plain yogurt for it’s tangy flavor; you could also use sour cream
- Bacon – thin-cut bacon works best.
- Jalapeños – depending on how hot or mild you want this dip, you can remove the seeds and membranes (milder) or leave them in (hotter)
- Green onions – a recommended addition that adds flavor and color; you could also use fine diced yellow onion
- Seasonings – garlic powder, fine salt, and black pepper
- Cheese – we call for a combination of Cheddar and Gruyere. You could use any favorite cheeses – mozzarella would also be good
Find the ingredient list with exact measurements in the recipe card below.
Ingredient Spotlight: Jalapeño
A powerhouse ingredient in many ways, jalapeños are spicy chili peppers that contain some beneficial nutrients. They contain a small amount of vitamins A and C, and a little fiber. But one of the main benefits of spicy chilies like jalapeños is the capsaicin, and compound that has been noted as a powerful antioxidant and inflammation-reducing benefits. Also, jalapenos are delicious! We think they’re an essential ingredient in so many dishes, such as our Southwest Chicken Quinoa Casserole!
How to make jalapeño popper dip
This recipe couldn’t be easier! Just mix all the ingredients in a bowl and transfer that to a baking dish. Top with some cheese and jalapeno slices, then pop it in the oven.
- Mix the base of the dip: Combine the cream cheese and Greek yogurt in a bowl, using an electric mixer to make sure the mixture is smooth.
- Add the rest of the ingredients: Add the remaining ingredients to the cream cheese mixture, reserving 2 tablespoons of bacon and green onions for topping. Then, use a spoon to stir until the ingredients are well-combined.
- Bake the jalapeño popper dip: Transfer the dip to a greased 1.5-quart casserole dish, and spread it out in an even layer. Cover the dish with foil, and bake until it is bubbly. If desired, you can remove the foil, and broil the dip until the top of the cheese begins to brown.
- Garnish and enjoy: Sprinkle the reserved bacon and green onions on top. Then, serve warm, and enjoy!
For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories, protein, carbohydrates, fiber, sugar, sodium, and more per serving.
The Best Dippers For Jalapeño Dip
For easy eating, we love to pair this dip with a variety of dippers to fit everyone’s needs. Some of our favorite options include:
- mini sweet bell peppers, cut in half and seeds removed
- carrot sticks
- celery sticks
- tortilla chips – we like blue corn chips
- corn chips
Frequently Asked Questions
Can I make this jalapeño popper dip recipe ahead of time?
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.
Can I make this recipe in the slow cooker?
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.
What’s the best way to reheat leftovers?
Cover leftover jalapeño popper dip with foil and simply place it back in the oven. It can also be reheated in the microwave.
How many people does this jalapeño dip recipe serve?
This dip makes 4 cups total, so it would serve 12 to 16 people with a roughly 1/4 to 1/3 cup serving each.
Keep the flavor but not the spice
If you or others aren’t a fan of spicy foods, don’t worry. You can still get all those wonderful flavors of jalapeno popper dip, but keep the spice at a minimum. Note: We recommend wearing kitchen gloves when working with a lot of jalapenos, and/or washing your hands immediately after handling them. Here are 4 ways to cut down on the spice from jalapenos:
- Remove all of the seeds from the 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.
When to serve this jalapeño dip Recipe
There’s never a bad time to serve this jalapeño popper dip with bacon! Seriously, it’s perfect for holiday parties, game days, after-school snacks, and any big or little gathering.
Servings: 12–16 servings (4 cups) 1x
- 8 oz. cream cheese, room temperature
- 3/4 cup plain regular yogurt (may sub sour cream)
- 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 (~1/3 cup), divided
- 1 1/2 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
- Preheat oven to 350℉. Spray 1.5 quart casserole dish with cooking spray and set aside.
- In a bowl combine the cream cheese and yogurt. With a handheld electric mixer mix until well combined.
- Next add the bacon (reserving 2 tablespoons for topping), jalapenos, green onions (reserving 2 tablespoons for garnish), 1 cup cheddar cheese, 3/4 cup gruyere cheese, garlic powder, salt and pepper. 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 and broil for 2-3 minutes until cheese starts to brown.
- Garnish with green onion and serve with mini sweet bell pepper halves, blue corn chips, crackers, and/or large corn chips. Serve hot.
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- Serving Size: 1/4 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
© The Real Food Dietitians
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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House
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Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen – the driving force behind the co-development of the The Real Food RDs brand.