Smoked Jalapeño Popper Dip 

This warm, cheesy, creamy, and smoky appetizer brings together rich cream cheese, crisp bacon, and diced jalapeños—all melted into gooey perfection straight from the smoker (or oven). It’s the ultimate crowd-pleaser for game days or gatherings, served alongside crackers, pita chips, tortilla chips, or baguette. Simple prep meets indulgent flavor in this one-pan dip.

Ingredients

• 8–10 jalapeños, diced (stem and seeds removed)
  
  

• 1.5 blocks (12 oz total) cream cheese, softened
  
  

• 1 cup sour cream
  
  

• ¼ cup mayonnaise
  
  

• 10 strips bacon, cooked and diced (split into halves)
  
  

• 1 cup sharp cheddar, shredded (divided in half)
  
  

• 1 cup pepper jack (or Monterey Jack/mozzarella for milder heat), shredded (divided in half)
  
  

• 1 tsp garlic powder
  
  

• 1 tsp onion powder
  
  

• ½ tsp salt
  
  

• ½ tsp black pepper
  
  

• Crackers, baguette, or tortilla chips for serving
  
  

Directions

1. Prepare your smoker or grill to 250 °F. Spread ingredients in a 9×13 disposable aluminum tray—don’t mix them yet—using only half the bacon and cheeses (½ cup each).
   
   

2. Place the tray over indirect heat in the smoker. After about 1 hour, the dip will soften; stir it thoroughly and spread evenly.

3. Top with the remaining cheeses and bacon, then continue to smoke for another 30 minutes (total smoking time ~90 minutes) or until melted and bubbly. Serve with crackers, chips, or baguette.
   Oven alternative: Preheat to 375 °F. Mix cream cheese, sour cream, mayo, and seasonings until smooth; fold in jalapeños, half of the cheese, and half of the bacon. Bake 15 minutes, then top with remaining bacon and cheese and bake another 5–7 minutes until melted.

Calories: 284 kcal

Protein: 9.4 g

Carbohydrates: 2.0 g

Fat: 25.9 g