Jalapeño Popper Dip

Jalapeño Popper Dip
Jalapeño Popper Dip
Danny Kim

Jalapeño Popper Dip

This spicy cheese dip from Every Day with Rachel Ray has just the right amount of heat. The cream cheese gives it a creamy texture and the crispy bacon and toasted breadcrumbs add a little bit of crunch.

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Deliver Ingredients


  • 3 slices bacon, chopped
  • 1 Cup panko bread crumbs
  • 3 4-ounce cans diced jalapenos, drained
  • 2 8-ounce packages cream cheese, at room temperature
  • 1 Cup mayonnaise
  • ½ Cup shredded Cheddar
  • 1 small fresh jalapeno, seeded and chopped
  • 1 Tablespoon grated Parmigiano-Reggiano
  • Tortilla chips, for dipping


Preheat the oven to 400 degrees F. In a large skillet, cook the bacon over medium heat, stirring occasionally, until crispy, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon fat from the skillet; add the breadcrumbs and stir to coat. Then, remove the skillet from the heat.

In a bowl, mix half the bacon with the canned jalapenos, cream cheese, mayonnaise, and cheddar. Transfer the mixture to a 2-quart baking dish. Sprinkle with the toasted panko breadcrumbs, the remaining bacon, the fresh jalapeño, and the Parmigiano-Reggiano.

Bake until golden brown and bubbly, 25 to 30 minutes. Serve with the tortilla chips.

Jalapeño Popper Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Jalapeño Popper Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

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