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Jalapeno Popper Dip

4.86 from 7 votes

Easier than stuffing peppers, this Jalapeno Popper Dip has all the creamy, cheesy, spicy flavor of jalapeno poppers in one simple baked dip. Perfect for game day, parties, or holidays—serve warm with chips, crackers, or fresh veggies.

Prep Time: 10

Cook Time: 22

Total Time: 32

Yield: 10 servings

Course: Appetizer, Dip

Cuisine: American

Ingredients

3 slices center cut bacon (chopped)
4 large jalapenos (chopped, plus some slices for garnish (1 cup))
3 scallions (green & white parts separate (¼ cup for the dip + more for garnish)
8 ounces light cream cheese (room temperature)
1 cup whole milk Greek yogurt
½ cup + 2 TBSP shredded cheddar cheese (divided)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon kosher salt

Instructions

Preheat oven to 375°F.
Starting in a cold pan over medium heat, cook bacon until crisp. Remove bacon from the pan, reserve & drain out most of the fat.
Add jalapeño & scallion whites to the same pan; cook until just soft, about 4-5 minutes. Remove from heat.
Add cream cheese, yogurt, ½ cup cheddar cheese, onion powder, garlic powder & ½ teaspoon salt to a medium bowl. Add jalapeño and scallion, stir to combine.
Transfer the mixture to an 8 x 8-inch baking dish and top with remaining cheddar cheese.
Bake until melted & bubbling, about 12-15 minutes (from room temperature, will take longer if refrigerated & saved for later). Top with bacon, scallion greens & raw sliced jalapeño.

Notes

Yields: 2½ cups

Skip the bacon for an even lighter version & add ½ teaspoon smoked paprika to the top with the cheddar cheese.
If using turkey bacon, cook & crumble on top by hand.
For slightly less heat, slice jalapeño flesh away from the seeds & discard.

Nutrition

Serving: 1/4 cup, Calories: 106kcal, Carbohydrates: 3.5g, Protein: 7g, Fat: 7.5g, Saturated Fat: 4.5g, Cholesterol: 25.5mg, Sodium: 180mg, Fiber: 0.5g, Sugar: 2.5g

- WW Points: 5

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