This cheesy jalapeno cream cheese dip is a rich, creamy, and spicy dip combining cream cheese, yogurt, bacon, two cheeses, bold seasonings, and diced jalapenos for a big kick of flavor in every bite.
When I think of appetizers, I always think of dips. From bright, fresh, chunky avocado salsa to rich, spicy queso dip, appetizers always make any get-together better.
This cream cheese dip falls squarely into the cheesy, spicy category, combining cool cream cheese and yogurt with tons of cheese, spicy jalapenos, and big, bold spices.
It’s the perfect dipping option for potato, tortilla, or pita chips, or even a spread for items like garlic cheese toast or jalapeno cheddar biscuits.
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Why You’ll Love This Recipe
- Simple Ingredients: You can find everything you need for this recipe in your kitchen or at any grocery store.
- So, So Easy: Fry the bacon, mix everything up, and devour it. It’s that easy!
- So Rich and Creamy: The cream cheese and yogurt create a super-rich, creamy dip with the perfect texture.
- A Spicy Kick: The jalapenos and Slap Ya Mama seasoning give this dip a nice punch of heat.
- Customizable: You can easily change this recipe to suit your individual taste.
Key Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Cream Cheese and Greek Yogurt: Cream cheese and Greek yogurt create a dip with a super-rich, creamy texture and tons of tang.
- Bacon: Fried, crumbled bacon adds smoky flavor and meaty texture.
- Cheese: A blend of sharp cheddar and pepper jack cheeses gives the dip big, bold flavor.
- Spices: Slap Ya Mama seasoning, garlic salt, and diced jalapenos add complex, smoky flavor and a kick of heat.
Variations
- Mild: Omit the jalapenos for a mild version.
- Cream Cheese: You can use sour cream in place of Greek yogurt.
- Cheese: I use a blend of sharp cheddar and Pepper Jack, but you can use any of your favorite shredded cheeses.
- Warm: Mix your ingredients and bake the dip at 350°F in a 2-quart casserole dish for 20 to 30 minutes until heated through.
How to Make Cheesy Jalapeno Cream Cheese Dip
I’ve included a brief overview of the recipe here, but you can find the exact instructions in the recipe card at the end of the post.
- Fry and crumble the bacon.
- Beat the cream cheese until creamy. Then, beat in the yogurt.
- Add the remaining ingredients, mix, and chill. Enjoy!
Expert Tips
- Bring your cream cheese and yogurt to room temperature for the creamiest texture.
- Fry your bacon on medium heat. This allows it to get nice and crispy without burning.
- Your bacon should be cool before mixing it into the dip.
- Chill your dip for at least four hours. Overnight is even better!
Cheesy Jalapeno Cream Cheese Dip FAQs
Sharp cheddar and Pepper Jack give jalapeno dip a bold, cheesy flavor with a bit of extra heat. However, other cheeses, such as mild cheddar, Cheddar Jack, Monterey Jack, and Mexican or Taco blend, work well.
This dip can be refrigerated for up to 4 days in an airtight container. For longer storage, freeze the dip for up to 2 months in an airtight, freezer-safe container.
Cream cheese dip naturally separates in the refrigerator as it sits. If your cream cheese dip has a watery look, simply give it a good stir.
More Delicious Dip Recipes
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Cheesy Jalapeno Cream Cheese Dip
Ingredients
- 2 8 oz pkg cream cheese, softened at room temperature
- 1 cup Fage® Total 0%
- 1 cup bacon (approximately 8 strips) fried, crumbled
- 1 cup sharp cheddar cheese, shredded
- 1 cup Pepper Jack cheese, shredded
- ½ cup diced jalapeños, I used the jarred diced jalapeños
- ½ cup sliced green onions
- ½ cup cilantro, chopped
- 1 tsp garlic salt
- ½ tsp pepper
- ½ tsp Slap Ya Mama® seasoning
Instructions
- Fry bacon until crispy then place fried bacon on a plate lined with paper towels. Once cool enough to handle, crumble and set aside.
- In a large mixing bowl, beat cream cheese on medium speed until creamy then beat in yogurt until combined.
- Add remaining ingredients, stir and chill until ready to serve.
Notes
- Bring your cream cheese and yogurt to room temperature for the creamiest texture.
- Fry your bacon on medium heat. This allows it to get nice and crispy without burning.
- Your bacon should be cool before mixing it into the dip.
- Chill your dip for at least four hours. Overnight is even better!
Nutrition
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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Can you use jarred “tamed” jalapenos? Do you have a recipe to “tame” fresh jalapenos?
Hi Tressia, yes you can. Most of my recipes that call for jalapenos, you can use the jarred type, tamed or hot. I use them all the time and actually that is what’s in this recipe. I will adjust the recipe to reflect that it was the jarred type. I hope you enjoy this recipe. :)