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The Boat Shed Kitchen

Jalapeno Popper Dip

This Jalapeno Popper Dip is creamy, cheesy, and loaded with smoky bacon, spicy jalapeños, and a buttery cracker topping. Perfect for game days, potlucks, or holiday spreads — it’s the kind of dip that disappears fast!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 8-ounce packages cream cheese, softened
  • 6 –8 slices bacon cooked until crispy and crumbled (precooked works too)
  • 1 cup mayonnaise or sour cream or Greek yogurt
  • 4 –6 jalapeños chopped and seeds removed
  • 1 cup cheddar cheese shredded
  • ½ cup mozzarella cheese shredded
  • ¼ cup diced green onion
Topping
  • 1 cup crushed Ritz crackers
  • ½ cup Parmesan cheese
  • ¼ cup butter melted

Method
 

  1. Preheat oven to 350°F. Grease an 8x8 casserole dish.
  2. Beat cream cheese until smooth.
  3. Stir in bacon, mayo, jalapeños, cheddar, mozzarella, and green onion. Mix well.
  4. Spread mixture evenly into casserole dish.
  5. In a bowl, mix Ritz crackers, Parmesan, and butter. Sprinkle over dip.
  6. Bake 20–30 minutes until bubbly and golden. Serve hot.
  7. See full steps with tips & photos → https://theboatshedcafe.com/jalapeno-popper-dip/

Notes

  • For extra heat, leave some jalapeño seeds in.
  • Can swap Ritz crackers with panko breadcrumbs for a crunchier topping.
  • Make ahead by assembling and refrigerating — just bake before serving.