You’re go-to Spicy Buffalo Chicken Dip will feel tired and over-done once you try this flavor-packed Jalapeño and Corn Popper Dip. The necessary ingredients for a classic jalapeño popper are here—cream cheese, Monterey Jack cheese, bacon, and jalapeño slices—but we’ve also added the ingredients of a good dip—sour cream, corn, onions, and more.
This recipe easily doubles if you’re feeding a large crowd. (Trust us, it’s going to go fast.) It can also be made up to two days ahead and reheated just before serving.
We tested this recipe with tortilla chips, but other options like corn chips and wheat crackers would be a great option. You could even serve with pork rinds for a low-carb option. (Cut the corn and it’s a lower-carb dip, too.)
Jalapeño and Corn Popper Dip
2 (8-oz) blocks cream cheese, softened
1 cup mayonnaise
1 (8-oz) carton sour cream
1 (8-oz) pkg shredded Monterey Jack cheese
1 (15-oz) pkg frozen whole kernel corn, thawed
1 (10-oz) pkg frozen chopped onion, thawed and well drained
1/2 cup diced pickled jalapeño peppers
2 tsp ground cumin
1 tsp garlic powder
10 slices bacon, cooked and crumbled
1 (11-oz) pkg tortilla chips
- Preheat oven to 350°F. Beat cream cheese, mayonnaise, and sour cream at medium speed with an electric mixer until creamy.
- Stir in cheese, corn, onion, 1/2 cup peppers, cumin, and garlic powder. Spoon into a greased 1 1/2-quart baking dish.
- Bake 25 minutes. Sprinkle with bacon, and bake 10 minutes longer. Garnish with sliced jalapeños, if desired.
More Jalapeño Popper-Inspired Recipes: