This smoked jalapeño popper dip is smoky, cheesy, and has a nice kick of heat. It's one of the best flavor-packed appetizers you can make at home.
The base is creamy and cheesy, the bacon is crunchy, and the jalapeño packs just enough heat for you to notice. This dip is perfect for game-day or your next backyard get together.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Cream Cheese, Cheddar, & Monterey Jack — These are the three cheeses I'm going with. You can sub out the last two with your preferences, but definitely leave the cream cheese, and make sure it's softened. The other two should be shredded.
- Jalapeños — You can adjust the amount—and whether or not you leave the seeds in—to match your preferred heat level.
- Bacon — I love using smoked, thick cut bacon for dips like these.
- BBQ Rub — Use your favorite rub here. I went with Honey Garlic from Fire & Smoke Society.
- Panko Breadcrumbs & Butter — To create a buttery, golden brown topping for the dip.
HOW TO MAKE SMOKED JALAPENO POPPER DIP
@grillfrenzy 🔥 Search “grill frenzy smoked jalapeno popper dip" on Google for the full recipe. STOP scrolling if you're ready for the most addictive dip you'll ever make. 🧀 This smoky jalapeño popper dip is about to be your new game day obsession. Made in a cast iron skillet right on your smoker - it's creamy, cheesy, and has the perfect kick. 🌶️ Make this crowd-pleaser with: • Cream cheese + two kinds of melty cheese • Fresh jalapeños (you control the heat) • Crispy bacon crumbles • Your fave BBQ rub for that smoky magic • Buttery panko topping for the perfect crunch Pro tip: Let this bad boy smoke at 250°F for 45 mins until it's golden and bubbly. Trust me, watching those cheese pulls will have everyone fighting for the Fritos. 😍 #bbqrecipes #smokerrecipes #gameday #jalapenopoppers #castironskillet #cheesydip #appetizers #bbqfood #smoking #grilling #comfortfood #partyfood ♬ original sound - Mike Futia
1. Cook the Bacon
Heat a skillet over medium-high heat and cook your bacon until it's nice and crispy, about 5 minutes per side. When it cools, chop it into bite-sized pieces.
2. Mix the Base
In a medium bowl, combine the softened cream cheese, shredded cheddar & Monterey Jack, sour cream, diced jalapeños, crumbled bacon, and BBQ rub. Mix until everything is well-combined.
3. Transfer to Skillet
Transfer the dip mixture to a small cast iron skillet or aluminum baking sheet. Spread the mixture evenly.
4. Add the Breadcrumbs
In a small bowl, mix together the melted butter and breadcrumbs. Then, spoon evenly over the top of the dip for a buttery, crispy finish.
5. Smoke the Dip
Place the skillet on the smoker and smoke the dip at 250F for about 45 minutes, or until it's hot and bubbly. I used cherry pellets for this cook.
6. Serve & Enjoy
Let the dip cool for 5 minutes, and then serve with chips, Fritos, pita bread, or veggies.
PRO TIPS FOR MAKING THIS RECIPE
- Adjust the heat. I left all the seeds from the jalapeños when I made this, and the dip came out quite spicy—and I *like* spicy food. So you can lower the heat by reducing the number of jalapeños, and/or removing the seeds.
- Make ahead. You can make this dip ahead of time and just heat it up when you're ready. Prepare the dip by finishing Step 3, and then refrigerate. Finish the rest of the steps when you're ready to make it.
Smoked Jalapeño Popper Dip
Ingredients
- 4 oz cream cheese softened
- 4 oz cheddar cheese shredded
- 4 oz Monterey Jack cheese shredded
- 1/2 cup sour cream
- 4 jalapeños diced
- 3 slices bacon cooked, crumbled
- 1 tbsp BBQ rub
- 1/4 cup panko breadcrumbs
- 1 tbsp butter melted
Instructions
- In a mixing bowl, combine cream cheese, cheddar, Monterey Jack, sour cream, diced jalapeños, crumbled bacon, and BBQ rub. Mix until smooth.
- Spread the dip mixture evenly in a cast iron skillet.
- Combine panko breadcrumbs and melted butter in a small bowl. Sprinkle over the dip.
- Smoke the dip at 250°F for 45 minutes, or until hot and bubbly with a golden brown topping.
- Serve warm with Fritos or your favorite dippers.
Notes
- Adjust the heat. I left all the seeds from the jalapeños when I made this, and the dip came out quite spicy—and I *like* spicy food. So you can lower the heat by reducing the number of jalapeños, and/or removing the seeds.
- Make ahead. You can make this dip ahead of time and just heat it up when you're ready. Prepare the dip by finishing Step 3, and then refrigerate. Finish the rest of the steps when you're ready to make it.
