Jalapeño Popper Dip - warm cream cheese dip loaded with jalapeños, diced green chiles, bacon, and cheese. The crispy panko topping really puts this dip over the top. I should have doubled the recipe because this didn't last long at our party! Cream cheese, mayonnaise, jalapeños, green chiles, bacon, Colby-Jack cheese, garlic, paprika, parmesan, panko bread crumbs, and butter. Substitute pork rinds for bread crumbs for a gluten-free and low-carb dip. Serve the dip with tortilla chips, corn chips, Ritz crackers, or celery sticks.
You can substitute turkey bacon for regular bacon.
Is Jalapeño Popper Dip spicy? There is a small kick to the dip from jalapeños, but we didn't think this was overly spicy. For a spicier dip, use fresh chopped jalapeños with the seeds and membranes.
Can Jalapeno Popper Dip be made in advance? Absolutely! You can assemble the dip ahead of time and refrigerate it until you are ready to bake. You may need to add a few minutes to the cooking time if you are baking the dip straight from the refrigerator.
Feel free to double the dip if feeding a large crowd.
For a gluten-free and low-carb dip, substitute crushed pork rinds for the panko bread crumbs.
Can Jalapeño Popper Dip be made in the crockpot? Sure! You can mix up the dip and heat it in the slow cooker. I would let the dip cook a couple of hours on LOW to make sure it is heated through. This is a great way to keep the dip warm throughout the whole party.