Easy Hot Honey Jalapeno Popper Dip

baked hot honey jalapeno popper dip topped with green onions, jalapeno, and bacon.

5 from 1 vote

If you’re looking for the ultimate appetizer for your next holiday party that brings the heat, the sweet, and a whole lot of creamy goodness, you’ve come to the right place! My hot honey jalapeño popper dip is everything you love about jalapeño poppers in a dippable, shareable form. It’s perfect for any occasion and will have everyone coming back for seconds (and thirds).

Prep Time10

Cook Time20

Total Time30

Course: Appetizer/Dip

Cuisine: American

Diet: Gluten Free

Method: Oven

Servings: servings

Ingredients

10 ounces cream cheese softened to room temperature (reg or dairy-free)
½ cup mayonnaise or sub Greek yogurt mayo for dairy-free
2 tbsp hot honey extra for drizzling
1/4-1/3 cup jalapeño pepper diced
3 tbsp green onions chopped (more for garnish)
1 small shallot finely chopped
2 tbsp chopped chives
1 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup shredded cheddar cheese or dairy-free cheese of choice
1 cup Monterey Jack cheese or dairy-free cheese of choice
8 slices cooked bacon crumbled
Salt and pepper to taste

Instructions

Preheat your oven to 375°F. Combine the cream cheese and mayonnaise in a medium mixing bowl. Use a hand mixer or spoon to blend until smooth and creamy.
Stir in the hot honey, diced jalapeño, half shredded cheddar cheese, half Monterey Jack cheese, chopped green onions, shallots, chives, and seasonings until evenly mixed.
Fold in the crumbled bacon, reserving a small amount for topping if desired. Transfer the mixture to an 8x8 baking dish or similar-sized oven-safe dish. Smooth the top with a spatula.
Bake for 22 minutes or until the dip is bubbly and cheese is melted.
Remove from the oven. Drizzle with additional hot honey, and sprinkle with bacon, chives, and green onions. Serve warm with crostini, crackers, or fresh veggies.
Serving Tip 1 : Serving this dip warm is key to its ooey-gooey deliciousness! As the shredded cheese melts, it creates a luscious, stretchy topping that is perfect for dipping. However, the cheese may firm up as the dip cools, making it harder to scoop and losing some of that creaminess. To keep your dip party-ready, serve it straight from the oven or slow cooker, or keep it warm with a heating tray or warming plate for an extended serving time.
Serving Tip 2: You can also mix all the cheese directly into the dip instead of adding it on top before baking if you're concerned about the cheese cooling down and becoming harder to dip

Notes

Soften your cream cheese. Let the cream cheese come to room temperature for easy mixing and a silky texture.
Adjust the amount of jalapeño to suit your spice preference, or swap for green chilies for a milder version.
Dairy-free? No problem! Sub in dairy-free cream cheese, mayo, and cheeses for a fully dairy-free version.
Prep the dip the day before and bake just before serving for a stress-free party snack.
Store any leftovers (if you’re lucky enough to have any!) in an airtight container in the fridge for up to 3 days.
Warm leftovers in the oven at 350°F until heated through, or microwave in 30-second intervals, stirring in between, for a quick snack.
To freeze, cover the dip tightly with plastic wrap and foil, and store for up to 1 month. Thaw overnight in the fridge, then bake as directed.

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