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.
Instead of stuffing individual jalapeños, everything gets mixed together in one skillet or foil pan, then smoked until hot, bubbly, and golden around the edges. Serve it with tortilla chips, crackers, pretzels, or fresh vegetables for a game-day or holiday appetizer.
If you already love smoked queso or rotel dip, this smoked cream cheese jalapeño dip is another easy smoker appetizer to add to the rotation.
Ingredients
This smoked jalapeño popper dip starts with a cream cheese base, then gets loaded with bacon, jalapeños, and plenty of cheese. From there, you can keep it mild or turn up the heat with a few easy add-ins.
- Cream Cheese: The base of the dip. I haven’t tested it with low fat cream cheese, so stick to regular for the best results.
- Sour Cream: Loosens the cream cheese and keeps the dip creamy.
- Mayonnaise: Adds richness and helps the dip stay smooth while smoking.
- Jalapeños: Fresh jalapeños give the best flavor. Remove most of the seeds for mild heat, or leave some in for a spicier dip.
- Bacon: Cooked and crumbled bacon gives the dip classic jalapeño popper flavor.
- Cheddar Cheese: Adds sharp flavor and a golden top.
- Pepper Jack Cheese: Adds extra meltiness and a little heat.
- Garlic Powder and Onion Powder: Simple seasoning that rounds out the dip.
- Green Onions: Optional garnish for freshness.
Pro Tip: Using too much cheddar or overheating the cheese can cause the dip to break. Here’s why queso turns grainy and how to fix it if you run into texture issues.
Add-in Ideas
This smoked jalapeño popper dip is easy to customize with different peppers, smoked meats, seasonings, and toppings.
Peppers
Smoked Meats
Seasonings
- Ranch seasoning
- Hot sauce
Crunchy Toppings
- Crushed Ritz crackers
- Panko breadcrumbs
- Crushed pork rinds
How To Make Smoked Jalapeño Popper Dip
Any smoker works for this recipe. I’ve made it on pellet grills, charcoal smokers, and even a gas grill with a smoker box. Just keep the temperature between 225°F-250°F for the cheese to melt slowly without separating.
I almost always use a disposable aluminum pan because cleanup takes seconds. If you’re serving it at home, a cast iron skillet works just as well and stays hot a little longer.
How To Make It Without a Smoker
No smoker? Bake the dip in a 350°F oven for 20 to 25 minutes, or until hot and bubbly. A little smoked paprika or a small splash of liquid smoke adds just enough smoky flavor.
You can also make this jalapeño popper dip in a slow cooker. Add everything to the slow cooker and cook on low until melted, stirring occasionally. Keep it on warm for serving.
Best Wood for Smoking This Dip
I usually reach for apple or pecan because they add just enough smoke without covering up the bacon and cheese. Cherry is another good option if that’s what you have on hand.
Hickory works if you like a stronger smoke flavor, but I’d skip mesquite for this one. I used it during testing and had to dump the entire pan; it was way to agressive.
Recipe Tips and Notes
Here are a few things to keep in mind when making this appetizer:
- Cook and crumble the bacon before adding it to the dip.
- Use freshly shredded cheese for the smoothest melt.
- If the dip gets 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 in the microwave, oven, or smoker until warm and creamy again.
- I don’t recommend freezing leftovers because cream cheese dips can separate after thawing.
Variations
Once you’ve made the base recipe, it’s easy to change things up with different meats, peppers, cheeses, or toppings.
- Cowboy Candy: Top the dip with chopped cowboy candy before serving for a sweet, spicy finish that works especially well with the bacon.
- Bacon Ranch: Stir 1 tablespoon of ranch seasoning into the dip before smoking.
- Tri Tip: Fold in chopped smoked tri tip before smoking for a heartier dip.
- Brisket or Smoked Chuck Roast: Mix in chopped brisket or smoked chuck roast to turn it into more of a meal.
- Crunchy Topping: Sprinkle crushed Ritz crackers, panko breadcrumbs, or crushed pork rinds mixed with melted butter over the top before smoking.
What To Serve With Smoked Jalapeño Cream Cheese
Smoked jalapeño popper dip is best served warm with sturdy dippers. Tortilla chips are the classic choice, but crackers, pretzel bites, toasted baguette slices, pita chips, potato chips, pork rinds, celery sticks, carrots, and bell pepper strips all work well.
For drinks, serve it with a cold beer, Micheladas, Bloody Marys, margaritas, or sparkling lime water.
More Smoker Recipes
If you’re firing up the smoker, here are a few more of my favorite recipes to make alongside this smoked jalapeño popper dip.
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.
Servings: 12 servings
Calories: 320kcal
Prevent your screen from going dark
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
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Pre-heat the smoker to 250°F (medium-low). Add wood right before cooking.
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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).
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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)
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Remove from the smoker and garnish with green onions, or diced jalapeños. Serve warm with chips, crackers, pretzels, or vegetables.
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OPTIONAL: Immediately transfer to a slow cooker, set to warm, to keep the best consistency.
Notes
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
Calories: 320kcal | Carbohydrates: 3g | Protein: 10g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 697mg | Potassium: 140mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 438IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 0.5mg
Darcey Olson
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