Jalapeño Popper Dip

jalapeno popper dip in a black cast iron skillet fresh out of the oven.

5 from 1 vote

Spicy and cheesy, this easy 7-ingredient Jalapeño Popper Dip will surely be a hit at your next party, potluck, or game-day gathering! Made with plenty of jalapeños, layers of gooey cheese, savory crispy bacon, and a sprinkle of ranch seasoning, this quick and tasty dip is perfect for dipping vegetables, tortilla chips, bread, and crackers!

Course: Appetizer

Cuisine: American

Servings:

Calories: 446kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

8 ounces cream cheese softened
1 cup sour cream
4 ounces diced jalapeños 1 small can
8 ounces bacon cooked and crumbled
2 cups sharp cheddar cheese shredded
1 cup mozzarella cheese shredded
2 tablespoons ranch dressing mix 1 packet

US Customary - Metric

Instructions

Preheat the oven to 350°F (177°C).
Add all the ingredients to a bowl and mix until well combined. Add the mixture to a 9x9-inch oven safe dish or a skillet and spread it evenly.
Transfer the baking dish to the oven and bake for 30 to 35 minutes or until the cheese is golden on top and bubbly.
Serve with tortilla chips or your favorite crackers.

Notes

Use a big enough dish. The dip is going to get bubbly as the cheese melts. So be sure to use a baking dish or skillet that will hold all the ingredients comfortably to avoid a mess.
Double the recipe. This recipe makes 8 servings, but it can easily be doubled or tripled to make enough for a bigger crowd. You’ll just need to use a bigger dish and it may need to bake for a few more minutes.
Make it even spicier. Add some extra diced jalapeños, cayenne pepper, or ground chipotle to add even more heat to the dip. You could even serve it drizzled with hot sauce.
Leftover jalapeño popper dip will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container.

Nutrition