Jalapeno Popper Dip

     We had some friends over for dinner last night. I always like to make some sort of appetizer for us to snack on while dinner is cooking. My usual is veggies and dip, buffalo chicken dip, or guacamole. Lately I’ve been seeing a million posts for the jalapeno popper dip. We love poppers and it seemed really easy to make. There were a million different varieties of this recipe so I ended up printing 3 of them and combining them to make a dip we would enjoy.

     CAUTION: DO NOT CUT JALAPENOS WITH YOUR BARE HANDS. I cannot caution you enough on this issue. I don’t think I’ve ever cut a raw jalapeno before and didn’t give it a second thought while doing it. Bad move. My hands burned all night long. I tried washing them with soap, washing with Borax, soaking them in alcohol, and soaking them in milk. While the major sting went away, they still hurt. In the morning when I thought they felt better I put my contacts in my eyes. I thought I’d gone to the moon! My eyes burned all day. The lesson learned? Wear gloves when chopping jalapenos.

     With the exception of my burning hands the dip was a major hit! It was creamy and cheesy with a nice punch of jalapenos in it. We dipped tortilla chips and crackers into it. There were only four of us and we ate the entire bowl of dip. This is one recipe I’ll be keeping on hand to take to parties because of how easy and delicious it was.

Jalapeno Popper Dip

3 slices of bacon (frozen)
2 jalapenos, seeded and diced
2 packages of light cream cheese (8 oz. each)
½ c. Miracle Whip Light
1 c. cheddar cheese, shredded
2 4-ounce cans of green chilies
1 t. garlic powder
1 T. Frank’s Red Hot

¾ c. unseasoned breadcrumbs
½ c. mozzarella cheese, shredded
½ c. Mexican blend cheese, shredded
½ stick butter, melted
1 t. black pepper
1. Preheat the oven to 375 degrees.

2. Take the bacon out of the freezer and dice it. I like to freeze it because it’s so much easier to cut it frozen. Toss the bacon into a small sauté pan. Cook until it’s almost brown. Add in the diced jalapenos and cook until soft. Remove to a paper towel.

3. In a baking dish combine cream cheese, Miracle Whip, cheddar cheese, green chilies, garlic powder, and Frank’s Red Hot. Add in the bacon and jalapenos.

4. In a bowl, mix the breadcrumbs and cheeses for the topping. Pour the melted butter and mix well. Spread evenly over the dip and bake for 20 minutes.




  1. Anonymous says


    I am definitely making this one!! Two questions: can i use regular mayo (i hate the taste of miracle whip) and can i use turkey bacon (dont really like regular bacon) sooooo freaking excited to try it!! i like it hot and am always on the prowl for a good football app.


  2. says

    Yep the original recipe calls for regular mayo so that will be fine, and I substitute turkey bacon in a lot of different dishes so I’m sure it’ll be just as good. You’re going to love it!

  3. says

    I am so sorry about your jalapeno burn! The same thing happened to me a few weeks ago. I tried everything under the sun, and finally found the magic combination for falling asleep to be baking soda paste for 10 minutes, rinsed, followed by an application of aloe; repeated 3 times before the burn passed enough for exhaustion and the ibuprofin 800s to kick in. I hope you’ve recovered (it took me a full 36 hours!). Your dip looks amazing — and will have to try soon, though I will use gloves!


  4. says

    Thanks for the tip Erin! Hopefully I’ll never have to use it but I’ll keep it handy just in case. It also took me about 36 hours to totally recover from the jalapeno burn. I hope yours is feelings better as well!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge