This go-to super easy Smoked jalapeño popper dip recipe will transform your next game day and have your loved ones gathering around a bowl of dip til the very last bite.
Photos for this recipe are from Erin Hungsberg (IG: erin_hungsberg)
Jalapeño Popper Dip is a crowd-pleaser and is sure to be a hit at any gathering. This recipe is perfect for those who love savory and spicy flavors, and the combination of cream cheese and bacon adds an extra layer of richness to the dish. Whether you’re a fan of jalapeños or just looking for a new dip recipe, this jalapeño Popper Dip is sure to satisfy you.
Fresh Jalapenos vs Pickled
I recommend using fresh jalapeños but feel free to mix it up when you’re in a time crunch and add canned jalapeños instead. Fresh jalapeños can be crunchy even after baking, so I suggest roasting them ahead of time to get the perfect smoky flavor. If you’re anything like me and enjoy extra flavor and spice- top it with extra cut-up jalapeños to satisfy those taste buds.
Ways to pair the Jalapeño dip
Dips are normally paired with tortilla chips. But the jalapeño popper dip is so versatile that my favorite pairing would probably be pita chips or cut veggies like celery, carrots, or bell peppers (Low carb option). Your favorite crackers or pretzels would also be a great choice!
Making your dip a success
- Handle fresh jalapeños carefully, and make sure you wash your hands when done.
- Add more jalapeños if you like it spicy and leave some of the seeds in.
- Canned jalapeños will do if you’re in a hurry
- The dip can be stored in the refrigerator for up to 3-4 days.
- Of course you could always make this in your oven if you don’t have a smoker.
Can I use my oven instead? Yes you can always use your oven, you just won’t get the smoked flavor.
Will it be really spicy? The dip isn’t very spicy at all! It balances well with the cream cheese. If you want it spicer, feel free to leave the seeds.
Can I make this ahead of time? Yes, you can mix it all together and refrigerate a day or two ahead, then warm up in your smoker or oven.
How to make Jalapeño Popper Dip
To get started preheat your smoker to 400℉. Lay 8 jalapeños on a baking sheet with parchment paper. Add a small head of garlic and drizzle olive oil on top. Roast for about 30-40 minutes until the jalapeños are lightly charred and fragrant. The roasted garlic should also be brown on top and soft enough to be squeezed out.
Let them cool for a bit, then remove the seeds from the jalapeños and dice. Also squeeze out the garlic cloves and set aside to mix in with the rest of the ingredients.
Meanwhile, lower the smoker temperature to 275℉. While your smoker adjusts to a lower heat setting, you can prepare the bacon by cooking it on a non-stick skillet over medium heat. Cut the bacon into bite-size pieces. Cook the bacon in batches until it is crispy, which usually takes about 8-10 minutes.
While the bacon is cooking, mix the sour cream, mayo, cream cheese, garlic powder, black pepper, and salt in a large mixing bowl. You can use a hand mixer, spatula, or stirring utensil to mix everything together. If you prefer a smoother texture, use a hand mixer. If you prefer a chunkier texture, use a spatula or stirring utensil.
Mix in the shredded cheese, roasted jalapeños, roasted garlic, a handful of bacon, and green onions.
Now it’s time to transfer the mixture to a baking dish and spread it out evenly. For the toppings add more cheese, bacon and roasted jalapeños.
Then place the dip into your smoker for 30-40 minutes until the cheese is melted and everything is nice and bubbly. You want the dip to be hot all the way through.
The result is a delightful mixture of creamy and cheesy with a slight kick from the jalapeños and a crispy crunch from the bacon. You could also top the dip with some bread crumbs.
The dip can also be a make-ahead recipe that you don’t have to stress about. Simply wrap all the mixed ingredients tightly and store them in the fridge. When you’re ready to make it, just pop it in the smoker or oven, and voila- your new favorite appetizer is ready to be devoured.Print
- 16 oz cream cheese
- 1 package bacon
- 1 cup shredded cheddar cheese
- 2/3 cup mozzarella cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp salt
- 8 jalapeños (Roasted, deseeded and minced)
- 1 head garlic roasted
- 1 tablespoon olive oil
- Set your smoker to 400 F and place 8 jalapeños and a head of garlic on a baking tray. Drizzle on olive oil and place in your smoker for 30-40 minutes until jalapeños and garlic are soft and roasted.
- Once the jalapeños and garlic are cool, remove seeds from jalapeños and dice. Squeeze the garlic out into a bowl and set both aside.
- Lower the temperature in your smoker to 275 and in the meantime cook the entire package of bacon in a pan on medium heat until crispy then chop and set aside. (can also do this in your oven)
- In a large mixing bowl combine sour cream, mayonnaise, garlic power, salt, pepper, cream cheese, shredded cheeses, crispy bacon (Reserve some for topping), roasted jalapeños (reserve some for topping) and roasted garlic. Mix together until smooth.
- Transfer the mix to an oven safe baking dish or a cast iron pan and spread evenly.
- Top the dish with the reserved bacon, roasted jalapeños and shredded cheese.
- Smoke the dip at 275 F for 30-40 minutes until the cheese is melted and hot all the way through.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Appetizer
- Method: Smoking
- Cuisine: BBQ