Hot Honey Jalapeño Popper Dip
Creamy jalapeño filling, crispy bacon, golden Parmesan topping and a sweet-spicy honey finish.
Bobbie’s signature enhancement: roast two of the jalapeños before chopping and mixing them into the dip. Refrigerate for 3–4 days and store extra hot honey separately.
Ingredients
Dip
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup sharp cheddar cheese
- ½ cup mozzarella cheese
- 4 fresh jalapeños, seeded and finely chopped
- 6 slices bacon, cooked and crumbled
- ½ tsp garlic powder
- ¼ tsp smoked paprika
Crispy topping
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 2 tbsp melted butter
Hot honey
- 3 tbsp honey
- ¼ tsp crushed red pepper flakes
- 1 tsp apple cider vinegar
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Method
- 1
Preheat the oven to 375°F.
- 2
Combine cream cheese, sour cream, mayonnaise, cheddar, mozzarella, jalapeños, bacon, garlic powder and paprika.
- 3
Spread evenly into a greased baking dish.
- 4
Mix panko, Parmesan and melted butter, then sprinkle over the dip.
- 5
Bake uncovered for 20–25 minutes until bubbling and golden.
- 6
Warm honey, red pepper flakes and vinegar over low heat for 1–2 minutes. Do not boil.
- 7
Drizzle the warm hot honey over the baked dip immediately before serving.
Get this in a pack
Hot Honey Jalapeño Popper Dip is printed in Dips & Party Snacks
20 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Card 27 replacement”. Written up by Bobbie's Kitchen · Updated 26 October 2026