Creamy, savoury and undeniably delicious, this bacon jalapeno dip is perfect for parties, casual entertaining and game day. It uses simple ingredients and requires little effort. If you’re a fan of creamy dips, then this recipe is a must try!
Who doesn’t love an easy creamy dip? I know I can never turn it down. Just pass me the chips and I’m one happy girl.
This bacon jalapeno dip is absolutely packed with smoky bacon flavour with hints of spiciness and freshness from jalapeno peppers. So craveable, I tells ya!
I served this dip with tortilla chips (multigrain or lime flavoured are my faves), but it also pairs great with pita chips or veggies (like baby carrots, broccoli florets, cauliflower florets or strips of bell pepper).
Ingredients
- Bacon: I cooked the bacon myself. However, if you want to save a little time, consider purchasing pre-cooked bacon. I used regular store-bought bacon. I wouldn’t recommended using maple bacon in this recipe.
- Cream cheese: You can use either light or regular cream cheese.
- Sour cream: I used 5% milk fat sour cream.
- Seasoning: Includes garlic powder, onion powder, salt and black pepper.
- Monterey Jack cheese: Shred your own cheese rather than buying pre-shredded cheese for optimal meltiness.
- Fresh jalapeno peppers: Remove the ribs and seeds if you want to remove some of their spice.
- Cooking spray: To grease the baking dish.
How To Make Bacon Jalapeno Dip
Here is an overview of how to make bacon jalapeno dip (full details are in the recipe card below):
- Bake the bacon on a parchment paper-lined sheet pan until crispy. Once it’s cool enough to handle, pat dry of excess grease with some paper towels and chop. Set aside while you get the rest of the dip ready.
- In a large mixing bowl, mix together the cream cheese, sour cream and seasoning.
- To the cream cheese mixture, add some shredded cheese, jalapeno and cooked bacon, and then mix everything together.
- Transfer the dip to a baking dish and top with more shredded cheese.
- Bake the dip.
- Garnish with crispy bacon and jalapeno. Easy!
Top Tip
Make sure your cream cheese is softened before mixing so it blends easily.
Tips and Variations
- Cream cheese: As mentioned above, ensure your cream cheese has softened before mixing so it’s easy to blend.
- Use mayonnaise instead: Instead of sour cream, you could substitute with mayonnaise if that’s what you have on hand or prefer.
- Bacon: After cooking the bacon, don’t forget to pat it dry of excess grease with paper towels so you don’t add too much unnecessary grease to your dip.
- Cheese: I used regular Monterey Jack cheese, but you could use another good melting cheese, such as mozzarella or cheddar. For extra spice, consider using a spicy version, such as jalapeno Monterey jack or jalapeno cheddar.
- Jalapeno peppers: Jalapeno peppers can vary in spice level. I’ve tried ones that really don’t taste spicy at all and others that are quite spicy. While I don’t find this dip to be overly spicy (I love spice though), you can certainly taste the jalapeno peppers before adding them to the dip. If, for example, you find that they are really spicy (and you aren’t a big fan of spice), you can add a little less.
- Optional add-in: If you want to add another element of flavour, texture and colour to this bacon jalapeno dip, you can mix in ½ cup of drained canned corn.
More Creamy Dip Recipes
If you make this bacon jalapeno dip, be sure to leave a comment below!
Bacon Jalapeno Dip
Ingredients
- 8 slices bacon, once cooked, you'll want about ⅔ cup of chopped cooked bacon
- 1 (8-ounce) package cream cheese, softened (light or regular variety works)
- ½ cup sour cream, or mayonnaise (I used 5% milk fat sour cream)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2.5 cups shredded Monterey Jack cheese, divided
- ¾ cup finely chopped fresh jalapeno, I used two large jalapeno peppers (remove the seeds and ribs if you want to remove some of the spice)
- Cooking spray, to grease the baking dish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper. Place the slices of bacon on the sheet pan (with a little bit of space between each slice) and bake for 15 to 20 minutes or until crispy. Once it's cool enough to handle, pat the bacon with some paper towels to remove excess grease, then chop. Set aside.
- Meanwhile, place the softened cream cheese, sour cream, garlic powder, onion powder, salt and black pepper in a large mixing bowl Use a hand mixer to blend everything together.
- To the cream cheese mixture, add 2 cups of Monterey Jack cheese, the chopped jalapeno and the cooked bacon (reserve a little bit of jalapeno and cooked bacon for garnish if you like). Mix again until everything is nicely combined.
- Grease a baking dish with cooking spray. Transfer the dip to the baking dish and top with the remaining ½ cup of Monterey Jack cheese.Note: The baking dish I used was about 8-inch x 6-inch and had a 1-quart or about 4-cup capacity. Use something around that size.
- Reduce the oven temperature to 350 degrees Fahrenheit.
- Bake the dip for 15 to 20 minutes or until the cheese is melted and it's bubbly around the edges and heated through.
- If you reserved some jalapeno and cooked bacon, garnish the dip with it. Serve the dip with tortilla chips. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
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