Smoked Bacon Jalapeño Popper Dip
There is something irresistible about the combination of smoky bacon, grilled jalapeños, and bubbling melted cheese. This dip takes the backyard favorite jalapeño popper and transforms it into a creamy, shareable skillet perfect for game day or any gathering. By blistering fresh jalapeños on the Traeger before folding them into the mixture, you get that deep, smoky pepper flavor that sets this dip apart from the typical oven-baked version. A trio of cheeses including cheddar, Monterey Jack or Chihuahua, and cotija blend into a creamy, salty, and tangy base, while crispy bacon adds a rich, savory note. Finished with a buttery cotija breadcrumb topping and a final scatter of green onions, this dip is smoky, cheesy, and built for scooping with tortilla chips straight off the smoker.
Bacon Jalapeño Popper Dip (Smoked on the Traeger)
8
10 minutes
30 minutes
295
American
Appetizer
This recipe reimagines jalapeño poppers as a skillet dip, giving you all the creamy, smoky, and cheesy goodness in one bubbling dish. The smoky grilled jalapeños provide a bold, charred heat that balances beautifully with the richness of cream cheese and sour cream. Monterey Jack or Chihuahua cheese melts into silky ribbons, cheddar adds sharpness, and cotija brings a salty bite that sets this apart from traditional popper dips. Cooking the dip on a Traeger smoker infuses every layer with gentle wood-fired flavor, making it more complex than anything from the oven. The golden cotija breadcrumb topping provides crunch against the creamy base, while fresh green onions finish it with brightness and color. It is everything you love about jalapeño poppers transformed into the ultimate party dip.
Ingredients
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- 6 strips bacon, cooked crispy and diced
- 1 block cream cheese, softened
- 1 cup sour cream
- 4 fresh jalapeños, grilled until blistered, skins removed, seeds removed, diced
- 3 green onions, diced (green and white parts), divided
- 1 teaspoon granulated garlic
- 1 cup shredded cheddar cheese, divided
- 1 cup Monterey Jack or Chihuahua Mexican melting cheese, divided
- 1/2 cup cotija cheese, crumbled
- Crackers or tortilla chips, for serving
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- 2/3 cup Panko bread crumbs
- 3 tablespoons butter, melted
- 1/4 cup cotija cheese, crumbled
Directions
- Preheat the smoker: Set Traeger or pellet smoker to 375 degrees Fahrenheit.
- Grill the jalapeños: Place whole jalapeños directly on the grill grates and cook until blistered and slightly charred, about 8 to 10 minutes. Remove, cool slightly, then peel off skins, remove seeds, and dice.
- Make the topping: In a small bowl, combine Panko bread crumbs and 1/4 cup cotija cheese. Pour in the melted butter and toss until evenly coated. Set aside.
- Mix the base: In a large bowl, combine softened cream cheese, sour cream, grilled jalapeños, 2 diced green onions, and granulated garlic. Mix until smooth.
- Add cheese and bacon: Stir in 3/4 cup cheddar cheese, 3/4 cup Monterey Jack or Chihuahua cheese, and 1/2 cup cotija cheese. Fold in most of the bacon, reserving some for topping. Mix until well combined.
- Assemble the dip: Spread the mixture evenly into a greased cast iron skillet or 8x8 baking dish. Top with the remaining cheddar, Monterey Jack or Chihuahua cheese, reserved bacon, and the breadcrumb mixture.
- Smoke the dip: Place skillet on smoker and cook for 20 to 25 minutes, until golden brown and bubbling around the edges.
- Finish and serve: Remove from the smoker, sprinkle with the remaining diced green onions, and serve hot with tortilla chips or crackers.
