Jalapeño Popper Dip is creamy, zesty, and oh-so-cheesy. Packed with minced jalapeños, cream cheese, mayo, shredded cheddar cheese, and crispy bacon, this crowd-pleasing dip is sure to tantalize your taste buds and leave you craving for more.
While the oven preheats, add ¾ of the jalapenos, ¾ of the bacon, and ¾ of the cheese to a mixing bowl with the cream cheese and mayo.
Use a spoon or electric hand mixer to whip the ingredients together until smooth and creamy. Make sure the jalapenos, cheese, and bacon are all evenly distributed throughout the mixture.
Transfer the dip to an oven safe baking dish and top with the remaining jalapenos, cheese, and bacon. Bake for 25 minutes, or until bubbly.
Notes
I like to use precooked bacon that you just microwave, but any type of bacon will work just fine.
Make sure you let the cream cheese come to room temperature before you whip the ingredients together, otherwise you will have clumps of cream cheese and the other ingredients will not distribute properly,
Freshly shredded cheddar cheese will melt better than pre-shredded cheese, but you can use pre-shredded cheese if you need to.
You can prep this dip ahead of time and store it in the fridge covered with plastic wrap for up to 24 hours before cooking it.
Any leftover dip can be stored in the fridge for up to 3 days. You can serve your leftover dip cold, or reheat it in the microwave for about a minute or 1 ½ minutes.
While I prefer this dip with chips, it can also be served with a veggie tray.