Baked Jalapeno Popper Dip with Bacon
This warm jalapeno popper dip is made with bacon, cream cheese, tangy goat cheese, and topped with a buttery cracker topping.
- 8 ounces cream cheese, soft
- 2 cups shredded Monterey jack cheese
- 4 ounces goat cheese
- ½ cup bacon chopped
- ½ cup jalapenos chopped
- ½ cup crushed crackers
- 1 ½ tablespoon unsalted butter melted
- ¼ cup green onion chopped
Preheat the oven to 375 degrees F/190 C.
In a stand mixing bowl, add the soft cream cheese, goat cheese, and monterey jack cheese and mix with the paddle until combined.
Stir in the chopped bacon and jalapenos and mix to combine well.
Transfer the dip to two 12 ounce ramekins to fill each one about ½-2/3 of the way full. Smooth the top with a spoon or spatula.
In a small bowl, combine the melted butter and crackers.
Place the ramekins on a baking tray and bake for 20-30 minutes, or until the topping is golden brown and the cheese is hot and melty. Serve piping hot with chips, crackers, or green onions on top!
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Step by step process photos are provided above, in the body of this post.
Ingredients Notes and Substitutions
- Goat cheese- I used Vermont Creamery Pepper Jelly Goat Cheese for extra spice, but any goat cheese will work in this recipe for the best tangy flavor.
- Cream cheese- the cream cheese should be soft at room temperature.
- Bacon- this recipe calls for a few bacon strips cut into small pieces but can be without if desired.
- Jalapenos- this recipe calls for fresh jalapenos with the seeds for a spicy dip.
- Monterey jack cheese- shred the Monterey jack cheese with a grater or buy pre-shredded cheese.
- Green onions- top the dip with chopped green onions after baking if desired.
Reheating Instructions
To reheat this dip, place it in a microwave safe bowl and heat in 30 second increments until melted and heated through.
Place the dip in the ramekins or baking dish in the oven at 375 F/190 C until hot and bubbly. To keep the cracker topping from burning, cover the dish with foil.
Expert Tips
- Warm the cream cheese before making- leave the cream cheese at room temperature for a few hours to soften or soften it in the microwave before using.
- Cover with foil when baking- if the cracker topping starts to get too brown but the dip isn't hot yet, cover it with foil to keep it from burning.
- Serve this dip HOT!- once the dip is cold the cheese will be hard and congealed.