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Bacon & Jalapeño Popper Dip

Bacon & Jalapeño Popper Dip

Creamy, smoky, and loaded with bacon and jalapeño heat, this Bacon & Jalapeño Popper Dip is the kind of crowd-pleaser that disappears fast. Created by Bear Mountain ambassador Brandyn Baker, it brings all the bold flavors of a jalapeño popper into one rich, scoopable dip—perfect for game days, parties, or anytime you need a win straight off the grill.

Prep

10–20 minutes

Cook time

45 minutes

Serves

6–8

Steps

  1. Preheat your grill or oven to 300°F.
  2. Add the cream cheese, sour cream, cooked bacon, Monterey Jack, jalapeños, and Velveeta to a large oven- or grill-safe pan.
  3. Place the pan on the grill or in the oven and cook for 30 minutes, then stir to combine as the cheeses begin to melt.
  4. Continue cooking for an additional 15 minutes, stirring once more, until the dip is fully melted, creamy, and well combined.
  5. Remove from heat and top with reserved bacon bits and jalapeños if desired.
  6. Serve warm with tortilla chips and enjoy.

Ingredients:

  • Bear Mountain Tailgating BBQ blend
  • 2 (8 oz) packages cream cheese, softened
  • ¾ cup sour cream
  • 1 lb. bacon, diced and cooked (reserve some for garnish, optional)
  • 16 oz Monterey Jack cheese, cubed
  • 4–5 jalapeño peppers, diced and deseeded (reserve some for garnish, optional)
  • 6 oz Velveeta cheese, cubed
  • Tortilla chips, for serving

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Bacon & Jalapeño Popper Dip

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