Cheesy Jalapeño Popper Dip

In honor of today’s big Super Bowl game, more than likely we’re all huddled around our TV’s gorging on wings, chips, dips and more! Below is one of our favorite go-to dip recipes that offers the warm cheese-y, bacon-y goodness that any great dip has with a slight kick to wake your taste buds up. This is sure to be a crowd pleaser!


  • 8 strips bacon, diced into lardons
  • 4 jalapenos, seeded and minced
  • 1 can whole kernel sweet corn, drained
  • 8 oz cream cheese, softened
  • 1 1/2 cup cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Dash of cayenne pepper to taste


  1. Preheat oven to 400 degrees F.
  2. In a skillet, cook the bacon lardons over medium heat until crispy. Remove from pan and set on paper towels to absorb excess grease. Drain off all but 2 tablespoons of the grease remaining in the pan.
  3. Saute your minced jalapeno peppers in the bacon grease for about 5 minutes until warm, fragrant and soft.
  4. In a bowl, combine the drained corn, warmed jalapenos with remaining bacon grease, softened cream cheese, 1 cup of cheese, salt, onion powder, garlic powder, cayenne, 3/4 of the bacon. Mix well and place in an oven safe dish.
  5. Smooth out the surface and top with the remaining 1/2 cup of cheese and 1/4 of bacon lardons.
  6. Bake for 25-30 minutes until warmed through and bubbly. Serve immediately. Our favorite dipping chips are Tostitos or Fritos!

Thus can be made in advanced. Just complete through step 5 and cover and refrigerate for up to a day. When ready, uncover and bake!

Tell me your favorite football food below!