Smoked Jalapeno Popper Dip

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. 

Smoked Jalapeno Popper Dip

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.

Smoked Jalapeno Popper Dip

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).

Smoked Jalapeno Popper Dip

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.

Smoked Jalapeno Popper Dip

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

Smoked Jalapeno Popper Dip

Looking for More Delish Recipes?

Elote Beer-Smoked Queso
Beer Smoked Queso

Verde Chicken Enchilada Dip
Chicken Enchilada Dip

Spicy Italian Sausage Dip
Spicy Italian Sausage Dip

Bacon Jalapeno Popper Hot Corn Dip
Jalapeno 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

An easy one-pan appetizers that has a cream cheese base then it's loaded full of fresh diced jalapenos, crisp bacon, lots of cheese then it's smoked to perfection. This is the perfect party dip for summer gatherings or cozy game days in the fall. Best of all you can set it and forget it!
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Servings: 14 appetizer servings
Author: Mallory Austin

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.

Notes

** For oven preparation: 
Step 1: Preheat oven to 375 degrees. Add the cream cheese, sour cream, mayo, and seasonings into a large bowl and mix well until mixture is smooth. I love using a hand/stand mixer for this but you can also mix by hand. A few small chunks of cream cheese is ok, but try to break up any large pieces. 
Step 2: Fold in the jalapeños, half of the cheese, and half the bacon. Mix well until evenly incorporated. Place into a 9x13 baking dish and bake for 15 minutes. Top with remaining bacon then top with remaining cheese and bake another 5-7 minutes or until the cheese is melted. Enjoy! 
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