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This post is all about how to make Smoked Jalapeño Popper Dip, a warm cheesy, creamy and smokey appetizer that is sure to win over all your party guests.
Rich cream cheese, smokey bacon, fresh jalapeños, and lots of cheese are combined in one pan and then smoked on the grill until warmed through and melted. Pair this addictive dip with crackers, pita chips, tortilla chips, or baguette and it’ll be gone in no time. No smoker? No problem. You can easily make this in the oven as well!
This is a great summertime vibe dip. You can throw it on the smoker for a backyard gathering and it pairs great with ice cold beers. All you need is a few corn hole boards and you have the perfect Saturday afternoon! This jalapeño dip is also equally delicious for cozy football game days in the fall.
No matter the season or occasion, you can’t go wrong by choosing this recipe for your next gathering.
This recipe post is all about how to make Smoked Jalapeño Popper Dip, the perfect appetizer for any occasion.
Key Ingredients in this Smoked Jalapeño Popper Dip:
- Cream Cheese – 1.5 blocks of cream cheese. Make sure to soften them first.
- Jalapeños – about 8-10 fresh jalapeños, diced
- Sour Cream – to add to the creamy base and brighten up the heavy cream cheese.
- Mayo – Just a 1/4 cup of mayo to help the texture stay smooth and not firm up too quickly as it cools.
- Bacon – cook the bacon in the oven or on the stove before adding it to this recipe. I like to do this ahead of time.
- Seasonings – garlic powder, onion powder, and salt and pepper.
- Cheese – shredded cheeses are used – sharp cheddar and pepper jack (you can use Monterey jack if you don’t want to extra kick).
How to Make Smoked Jalapeño Popper Dip:
Step 1: Prepare your smoker or grill to 250 degrees. In a 9×13 disposable aluminum tray, add in all the ingredients leaving them whole, no need to combine them at this point.
Step 2: Place the tray uncovered over indirect heat. After one hour, the dip should be soft enough to combine, mix well with a large spoon then spread it evenly in the pan.
Step 3: Top the smoothed mixture with remaining cheese and crispy bacon then continue to smoke for another 30 minutes or until cheese on top has completely melted. The total smoke time for this recipe is about 90 minutes. Serve with buttery crackers, pita crackers, tortilla chips, or baguette.
How to Smoke in A Charcoal Grill:
I don’t own a smoker so anytime I want to smoke meat or cheese dips, I use the snake charcoal method and it’s truly fail-proof. This is the best method for turning your charcoal grill into a smoker!
Tools I Love for Smoked Jalapeno Popper Dip:
9×13 Heavy Duty Aluminum Pans
Large Serving Spoon
Weber Charcoal Kettle Grill
Looking for More Delish Recipes?
Elote Beer-Smoked Queso
Verde Chicken Enchilada Dip
Spicy Italian Sausage Dip
Bacon Jalapeno Popper Hot Corn Dip
Did you love this smoked jalapeno popper recipe? Be sure to comment below with any questions or feedback. Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Smoked Jalapeno Popper Dip
Ingredients
- 8-10 jalapeños, diced stem and seeds removed
- 1.5 blocks cream cheese, softened 12 ounces total
- 1 cup sour cream
- 1/4 cup mayonnaise
- 10 strips bacon, cooked and diced, divided in half
- 1 cup Sharp cheddar, shredded and divided in half
- 1 cup Pepper Jack, shredded and divided in half or monterey jack/mozzarella for less heat
- 1 teaspoon garlic Powder
- 1 teaspoon onion Powder
- 1/2 teaspoon each; salt and pepper
- crackers, baquette, tortilla chips for serving
Instructions
- Prepare your smoker or grill to 250 degrees. In a 9x13 disposable aluminum tray, add in all the ingredients leaving them whole, no need to combine them at this point. You'll had half the portions of cheese, 1/2 cup of each. Alternately, you can also bake this in the oven - see notes**.
- Place the tray uncovered over indirect heat on the smoker. After one hour, the dip should be soft enough to combine, mix well with a large spoon then spread it evenly in the pan.
- Top the smoothed mixture with remaining 1/2 cup of each cheese and remaining half of the crispy bacon. Continue to smoke for another 30 minutes or until cheese on top has completely melted. The total smoke time for this recipe is about 90-120 minutes. Serve with buttery crackers, pita crackers, tortilla chips, or baguette.
So good!
This was so good on the smoker! Any suggestions for reheating if making ahead of time?
Hi Bianca, yes, for reheating, I would cover the dip with foil and put it a pre-heated oven at 300 degrees for 10-15 minutes or until it’s warmed through. Usually it congeals if it’s been in the fridge, so I’d add a few splashes of milk to thin it out half way through the baking process. Of course if you want to just reheat portions, you can do that in the microwave. Glad you enjoyed this!