This Smoked Jalapeno Popper Dip combines the creamy, cheesy filling of a jalapeno popper with the smoky flavor of your pellet grill. This appetizer is easy to make and is always a family favorite!
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When this smoked jalapeño popper dip hits the table, it will be gone in a flash. Dip into it with your favorite dippers or eat it right out of the pan with a spoon. No judgment here. 😉
This yummy appetizer is perfect for game day, tailgating, or your next Super Bowl party. If you love this smoked jalapeño popper dip, check out Smoked Bacon-Wrapped Jalapeno Poppers next.
NOTE: I made this dip in my Pit Boss pellet grill. You can also use a Traeger pellet grill, Masterbuilt electric smoker, or any smoker.
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Ingredients
- Cream cheese
- Mayonnaise
- Sour cream
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Jalapeno peppers
- Bacon
- Garlic powder
- Smoked paprika
- Garlic powder
- Salt + pepper
See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
How To Make Smoked Jalapeno Popper Dip
Preheat your smoker to 225 degrees F before you start prepping.
Step 1: Prep Vegetables
- Wash and dry jalapeno peppers. Remove the seeds and white membrane.
- Finely dice the jalapeno peppers and set aside.
Step 2: Prepare Cream Cheese Filling
- In a large bowl, combine softened cream cheese with mayonnaise and sour cream until smooth using an electric mixer.
- Stir in shredded cheese, diced jalapeños, cooked, crumbled bacon (I used Air Fryer Bacon), garlic powder, paprika, salt, and black pepper.
Step 3: Smoke The Dip
- Transfer the mixture to a small cast iron skillet or baking dish. Spread evenly with a spatula. Top with sliced jalapeno or quick pickled jalapenos for garnish. Place the skillet in the smoker.
- Smoke the jalapeno popper dip for 1 to 1.5 hours, or until the cheese is melted and the edges are bubbly. Remove from the smoker, garnish with chopped cilantro, and serve immediately with your favorite dippers.
Serving Suggestions
Serve warm with tortilla chips, sliced baguette, crunchy vegetables, or crackers.
Leftover Ideas
You can use leftovers in Smoked Jalapeno Popper Hasselback Chicken With Bacon, Air Fryer Stuffed Jalapeno Popper Chicken, or stuffed jalapeno peppers.
Variations
Roasted jalapeños: First, roast whole jalapeño peppers on the smoker for 30 minutes to add extra flavor to your cheese dip.
Seasoning. Add your favorite BBQ rub to the dip to add extra flavor.
Extra garlic. Roast a whole garlic clove on the smoker, then add the smoked, roasted garlic to the cheese mixture.
Recipe Tips
- Soften the cream cheese so the dip blends up smoothly.
- Use a food processor to quickly shred the cheese.
- Wear rubber gloves to protect your skin when dicing the jalapeno peppers.
- Leave some seeds from the jalapeno peppers in to make the dip spicier.
- Keep the dip warm in the oven or transfer it to a slow cooker.
FAQs
Yes, while I used Sharp cheddar cheese, you can also use Monterey Jack cheese, Pepper Jack cheese, or a Mexican cheese blend.
Refrigerate leftover dip in an airtight container for 2-3 days. Reheat it in the microwave, air fryer, or oven until warmed through.
Fresh jalapenos are best, but you can use frozen jalapenos (just defrost and squeeze out as much water as you can), canned diced green chilis, or Pickled Cowboy Candy.
No, surprisingly this dip is not spicy. To add more spice, leave the seeds from the jalapeno peppers in the dip, add some cayenne pepper, or add a splash of hot sauce.
More Easy Appetizers
- Spinach Dip With Cream Cheese
- Buffalo Chicken Dip Without Cream Cheese
- Gluten-Free Taco Dip
- Smoked Queso Dip
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Printable Recipe
Smoked Jalapeno Popper Dip
Ingredients
- 8 ounces cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 4 large jalapeno peppers seeds removed and finely diced
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup bacon cooked and crumbled
Instructions
- In a large bowl or food processor, combine softened cream cheese with mayonnaise and sour cream until smooth using an electric mixer.
- Transfer the mixture to a small cast iron skillet or baking dish. Spread evenly with a spatula. Top with sliced jalapeno for garnish. Place the skillet in the smoker.
- Smoke the jalapeno popper dip for 1 to 1.5 hours, or until the cheese is melted and the edges are bubbly. Garnish with chopped cilantro and serve immediately.
- Remove from the smoker, garnish with chopped cilantro, and serve immediately with your favorite dippers.
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Notes
- Soften the cream cheese so the dip blends up smoothly.
- Wear rubber gloves to protect your skin when dicing the jalapeno peppers.
- Leave some seeds from the jalapeno peppers in to make the dip spicier.
- Keep the dip warm in the oven or transfer it to a slow cooker.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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