Jalapeno Popper Dip
Jalapeno Popper Dip
Perfectly balanced creamy, cheesy richness, with a spicy kick of jalapenos, and a homemade burst of flavor thanks to the Daisy Ranch Dip, this recipe contains all the flavors you love in a popper in an addictive, irresistible, sharable dip.
This Jalapeño Popper Dip is perfect for casual gatherings like game days, potlucks, holiday parties, movie nights, and showers, basically any occasion where people gather for fun and enjoy a crowd-pleasing, cheesy, slightly spicy appetizer with chips, crackers, or veggies. It’s a versatile party starter that’s always a hit.
Jalpeno Popper Dip Ingredients
- Softened Cream Cheese (8 ounces): A mild cheese that helps bind the dip together and adds a velvety texture to the dip.
- Daisy Creamy Ranch Dip (1 cup): Contains the traditional spices and herbs of ranch dressing built in with delicious homemade tastes. It provides a creamy richness and depth of flavor to the dip.
- Shredded Cheddar Cheese (1 cup): Offers a sharp, tangy flavor and melts well into a creamy, gooey texture.
- Bacon Bits (1/4 cup): Adds an irresistible smoky and salty flavor with a crispy texture.
- Diced Green Onions (1/4 cup): They add a mild onion taste as well as a pop of color to the dip.
- Canned Pickled Jalapenos (15 ounces, rinsed and drained): Convenient and consistent, canned jalapenos provide mild heat and a tangy flavor that cuts through the richness of the cheese.
Substitutions, Variations, and Tips
- Any melting cheese may be used in place of the cheddar. American, Monterey Jack, Colby Jack, Gouda, Pepper Jack, Velveeta, Gruyere, Swiss, Fontina, or a mixture are all good choices.
- Jarred or fresh bacon bits work well in this recipe.
- Shallots or chives may be used in place of the green onion.
- Fresh jalapenos may be used I place of the canned jalapenos. Note that fresh jalapenos vary in heat level. For milder flavor, remove the seeds and ribs of the fresh jalapeno and finely dice.
- Hatch green chilies or other canned chilies may be used in place of the jalapenos.
- You can spice up your dip more by adding a dash of hot sauce, a sprinkle of red pepper flakes, or a few diced up jalapenos.
- Top with toasted breadcrumbs or canned French onions for added texture.
- Try adding more protein. Cooked shredded chicken or ground sausage are great additions.
- No oven space? You can prepare the dip in a slow cooker on low. Just be sure to give it a good stir every so often.
- Any left-over dip may be reheated in the microwave at 50% power in 30 second intervals until warm.
How to make Jalapeno Popper Dip
- Preheat the oven to 350°F.
- Mix all ingredients and place in a baking dish. Bake 20 minutes or until bubbly and golden brown.
- Serve with your favorite dippers.
Jalapeno Crab Dip
Jalapeño Crab Dip
Spicy, Cheesy, and Perfect for Sharing
This Jalapeño Crab Dip is the ultimate party pleaser—whether you’re entertaining guests or just having a cozy night in with family. It’s creamy, cheesy, and a little bit spicy, with sweet corn and tender crab in every bite. Best of all? It’s easy to make ahead and pop in the oven right before serving!
The secret to this rich and decadent dip? Daisy Sour Cream. It adds a tangy, velvety creaminess that brings everything together and balances the heat of the jalapeño perfectly.
Jalapeño Crab Dip Ingredients
- Butter (2 tablespoons): Adds a rich flavor to the dip.
- Frozen Corn (1/2 cup): Picked at the peak of the season, the corn adds a sweet pop of texture and helps balance the heat of the jalapeno.
- Red Bell Pepper (1/2 cup, diced): Crunchy and juicy, with a sweet and mild flavor. Red bell peppers are a bit sweeter than green and add a burst of bright color to the dip.
- Red Onion (1/4 cup, finely diced): Adds a pop of color and a burst of bold, slightly peppery flavor.
- Garlic (1 clove, finely minced): Offers a warm, aromatic kick that’s pungent and a tad sharp. It pairs wonderfully with peppers and onion.
- Jalapeño (1 seeded and chopped): A fresh pepper with an earthy green bell pepper flavor but with more heat. They add a hint of heat to the dip. If you prefer hotter dips, you can add a bit more, or if you prefer milder dips, you can add only half.
- All-Purpose Flour (2 teaspoons): Acts as a thickening agent, helping the dip reach the perfect consistency and texture.
- Daisy Sour Cream (1 cup): The secret ingredient in the dip that makes it extra rich, creamy, and decadent, while adding a slightly tangy flavor. It also helps tame the heat of the jalapeno.
- Monterey Jack (1/2 cup, shredded): Adds a bit of flavor and the texture to the dip. It’s a great melting cheese with mild flavor.
- Asiago (1/2 cup, shredded): Similar to Parmesan, but nuttier in flavor and creamier in texture, it adds flavor and body to the dip.
- Lump Crab (6 ounces, drained): Sweet, mild, and briny, it adds a seafood flavor and elegance to the dip.
Substitutions, Variations, and Tips
- Canned corn works in place of frozen—just rinse and drain to reduce salt.
- Use any bell pepper—red, orange, and yellow are sweeter, while green is more earthy.
- Yellow onions offer a milder, slightly sweeter alternative to red.
- Prefer less heat? Swap jalapeño for paprika or go with a milder Fresno pepper.
- Muenster or Colby can replace Monterey Jack; Parmesan or Romano can sub for Asiago.
- Fresh or canned crab both work. Fresh crab is sweeter and more delicate; canned is saltier and more intense.
How to Make Jalapeño Crab Dip
- Preheat oven to 350°F. Spray a baking dish with nonstick spray.
- In a skillet, heat butter over medium-high. Add corn and cook for 5 minutes, stirring occasionally. Reduce heat to medium.
- Add bell pepper, onion, garlic, and jalapeño. Cook 3–4 minutes, stirring occasionally.
- In a small bowl, stir flour into sour cream, then stir the mixture into the skillet. Cook for 1 minute, then remove from heat.
- Stir in Monterey Jack, crab, and all but ¼ cup of the Asiago. Mix until cheese melts.
- Spoon into prepared dish, sprinkle remaining Asiago on top, and bake for 20 minutes, until bubbly.
- Serve warm with chips, crackers, or sliced baguette.
