Smoked Jalapeno Popper

This smoked jalapeño popper dip is creamy, cheesy, smoky, and loaded with bacon, jalapeños, cream cheese, cheddar, and pepper jack. It has all the flavor of classic jalapeño poppers, but in an easy dip form that is perfect for game day, BBQs, camping, tailgates, and holiday parties.

Course Appetizer

Cuisine American

Keyword Smoked Cheese

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 320kcal

Author Darcey Olson

Ingredients

8-10 large jalapeños, diced stemmed and seeded
1½ blocks cream cheese, cut into cubes
1 cup sour cream
½ cup mayonnaise
1 lb cooked and crumbed bacon, divided in half *Note 1
2 cups shredded cheese: cheddar, pepper jack, mozzarella, or monterey jack divided in half
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
¼ tsp black pepper
Dippers: tortilla chips, baguette, or crackers

Instructions

Pre-heat the smoker to 250°F (medium-low). Add wood right before cooking.
Add the jalapeños, cream cheese, sour cream, mayo, half the bacon, half the cheese, garlic powder, onion powder, salt, and pepper to a skillet or disposable aluminum foil pan (size 9 x 13).
Place the pan/skillet on the indirect side of the grill and close the lid. Stir every 15-20 minutes, cooking for a minimum of one hour up to 90 minutes. Top with the remaining cheese and bacon during the last 30 minutes of cooking. (*Note 2)
Remove from the smoker and garnish with green onions, or diced jalapeños. Serve warm with chips, crackers, pretzels, or vegetables.
OPTIONAL: Immediately transfer to a slow cooker, set to warm, to keep the best consistency.

Notes

Note 1 – The bacon must be cooked before adding it with the other ingredients.

Note 2 – If the dip is too thick, stir in a splash of milk, cream, or evaporated milk.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently until warm and creamy.

Nutrition