If you love jalapeno poppers, then this jalapeno popper dip, made with smoked jalapenos paired with cream cheese and bacon, will be your new favorite dip recipe! Nothing beats the flavor of smoky jalapenos paired with crisp bacon delivered in a hot cheesy dip with a crunchy bread crumb topping!

This recipe is also easily keto and carnivoreish by swapping the bread crumb topping with pork panko (ie, bread crumbs made with pork rinds) and serving it with pork rinds.

Why this recipe is unique: Bacon and Smoked Jalapenos

The big difference between the other jalapeno popper dip recipes out there is that this one starts with SMOKED jalapeno peppers. As a jalapeno popper lover, I can tell you that NOTHING is better than grilled or smoked jalapeno poppers. Smoking or grilling the jalapenos adds smoke flavor while also mellowing the heat of the jalapenos.

If you don’t have a grill, for this recipe I recommend that you char your jalapenos over the gas burner of your stove or use a pastry torch to roast the jalapenos and add a bit of char and flavor. If you don’t have either of these options available to you, I recommend you use pickled jalapenos for this recipe versus raw jalapenos. Pickled jalapenos have more flavor than raw jalapenos and are usually less spicy after being pickled. **Please make note when buying pickled or canned jalapenos to look for a brand that doesn’t use polysorbate 80, a preservative known to cause colon cancer.

This recipe also uses bacon. I don’t know about you, but I’ve NEVER had jalapeno poppers without bacon. There are many jalapeno popper dips recipes on the web that use no bacon and that is a Travesty!

The smoked jalapenos combined with crumbled bacon, cream cheese, parmesan, sour cream and cheddar cheese, baked until hot and bubbly with a buttery and crunchy topping make for an amazing noshing session- guaranteed to be the hit of any party you bring it to.

It’s truly hard to only have a few bites, in developing this recipe I easily ate half the dish in one sitting!

Smoked jalapenos add smokey depth of flavor to this dip! Just like eating a true smoked jalapeno popper!

Ingredients for this Cheesy Smoked Jalapeno Popper Dip with Bacon

• 4-6 fresh jalapenos OR 4 oz well drained pickled jalapenos (see note above- look for jalapenos without polysorbate 80)
• 8 oz bacon, cooked and finely chopped
• 8 oz cream cheese, softened
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 cups shredded cheddar cheese
• ¾ cup shredded parmesan cheese

Crunchy Bread Crumb Topping (use Pork Panko to keep it Keto/grain free!)

• 1 cup (organic) bread crumbs OR, if keto or carnivore- use pork panko (bread crumbs from pork rinds)
• 4 tbsp melted butter
• ¼ cup shredded parmesan cheese
• 1 tbsp chopped fresh parsley (optional but adds nice color)

Directions to make this Cheesy Smoked Jalapeno Popper Dip with Bacon

1. Preheat your smoker to 250 and add your favorite wood chunks. Smoke the peppers until they have become soft, about 30 minutes. (alternately, you can skip this step and use pickled jalapenos in a jar).
2. Cook your bacon and then finely chop.
3. After the jalapenos have cooled from the smoker, remove the seeds and finely chop them. (If you prefer your dip spicy, keep the seeds).
4. Preheat your oven or grill (if you have a pellet smoker this is the perfect time to use it) to 375 degrees farenheit.
5. Using a mixer set to medium, combine the cream cheese, sour cream, garlic powder and smoked paprika until the mixture is fluffy.
6. Next, add the bacon, cheddar cheese, ¾ cup parmesan cheese and the diced jalapeno and mix well (it will be very thick at this point).
7. Coat a 8” cast iron skillet with butter (use cast iron if you want to bake this dip on your grill or smoker for additional smoke flavor). You can also use an 8X8” baking dish.
8. Combine the bread crumbs, melted butter, ¼ cup shredded parmesan and chopped parsley.
9. Sprinkle the bread crumb topping over the cream cheese mixture.
10. Bake 22-25 minutes or until the breadcrumbs are have browned and the dip begins to bubble.
11. Serve with your favorite crackers or toast points OR if you are low carb serve with pork rinds to keep it low carb. Happy Noshing on this addictive dip!!

You get an amazing “cheese pull” with this dip!! Seriously satisfying!

Tools Needed:

• Smoker (can also be made in the oven) OR pastry torch for charring jalapenos
• Wood chips (if using a smoker)
• Mixer
• 10” Cast iron skillet (optional)

Smoked Jalapeño Popper Dip FAQ

This FAQ addresses common questions about making delicious Smoked Jalapeño Popper Dip, featuring smoked jalapeños, bacon, and a cheesy, bubbly base.

General Questions:

• What makes this Jalapeño Popper Dip different? This recipe uses smoked jalapeños, which adds a unique smoky flavor and mellows out the heat. Most other recipes use raw or pickled jalapeños. We also emphasize using bacon for added flavor.
• Is this dip spicy? The spiciness depends on the jalapeños and whether you remove the seeds. Smoking the jalapeños reduces some of the heat. Removing the seeds will further reduce the spiciness. If you like it extra spicy, keep some or all of the seeds. Pickled jalapeños are generally less spicy than fresh.
• Can I make this ahead of time? Yes, you can prepare the dip mixture (before baking) and store it in the refrigerator for up to 24 hours. Add the topping just before baking.
• How do I store leftovers? Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
• What do I serve with this dip? This dip is great with crackers, tortilla chips, toasted baguette slices, vegetables (like celery and carrots), or pork rinds for a low-carb option.

Ingredient Questions:

• What if I don't have a smoker? You can char the jalapeños over a gas stove burner or with a kitchen torch. Alternatively, you can use pickled jalapeños (look for a brand without polysorbate 80).
• What kind of wood should I use for smoking the jalapeños? Any wood suitable for smoking vegetables will work. Fruit woods like apple or cherry, or milder woods like alder, are good choices.
• Can I use pre-cooked bacon? Yes, you can use pre-cooked bacon to save time. Just make sure to chop it finely.
• What is pork panko? Pork panko is a low-carb alternative to breadcrumbs made from crushed pork rinds. It's a great option for keto or carnivore diets.
• What if I can't find jalapeños without polysorbate 80? If you can't find pickled jalapenos without polysorbate 80, you can use fresh jalapeños and char them as described in the recipe.

Preparation Questions:

• How long do I smoke the jalapeños? Smoke the jalapeños at 250°F (120°C) for about 30 minutes, or until they are soft.
• Can I bake this dip on the grill? Yes, if you have a pellet grill or smoker, you can bake the dip directly on the grill for added smoke flavor. Use a cast iron skillet for best results.
• What size baking dish should I use? An 8×8 inch baking dish or an 8″ inch cast iron skillet works well.
• How do I know when the dip is done? The dip is done when it is bubbly and the topping is golden brown.

Dietary Questions:

• Is this dip keto-friendly? Yes, by substituting pork panko for breadcrumbs and serving with pork rinds, this dip can be made keto-friendly.
• Is this dip gluten-free? No, as written, the recipe is not gluten-free due to the breadcrumbs. However, you can make it gluten-free by using gluten-free breadcrumbs or swapping the bread crumbs with pork panko (which also keeps it low carb) or omitting the topping altogether.

Now, without further ado, let's make this dip! If you make this dip don't forget to rate and review this recipe and leave your comments below! Happy Noshing foodie fam! 🙂 ~ Robyn

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