Cold Jalapeño Popper Dip With Bacon

This Cold Jalapeno Popper Dip with Bacon is creamy and cheesy with a delicious spicy kick, making it the ultimate appetizer for any occasion.

Course Appetizer / Party Food

Cuisine American

Keyword cold jalapeno popper dip, jalapeno popper dip with bacon

Prep Time 10

Chilling time 30

Total Time 40

Servings

Calories 357kcal

Combine the cream cheese, mayo, and sour cream in a medium mixing bowl. Use a hand mixer to blend the mixture until it's smooth and until there aren't any large lumps from the cream cheese.
8 ounces cream cheese, ⅓ cup mayonnaise, ⅓ cup sour cream
Reserve a small handful of the cheese, crumbled bacon, and diced jalapenos to use as a topping. Then use a rubber spatula to mix the garlic powder, salt, pepper and lime juice together with the cream cheese mixture. Mix well, making sure to scrape the edges of the bowl.
1 cup colby jack cheese, 4 strips of bacon, 2 fresh jalapeno peppers, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon pepper, ½ tablespoon lime juice
Cover the jalapeno popper dip and place it inside the refrigerator to chill for 30 minutes or until ready to serve.
When ready to serve, garnish with the remaining cheese, crispy bacon, and jalapeño pieces.

Want your dip a little more on the mild side? Just remove the seeds from the peppers before adding them. You can also use half the amount of peppers.
Let your dip stand at room temperature for 10 to 15 minutes before you serve it so that it'll be soft enough to spread easily on crackers.