Football season is in full swing, and whether college or pro is your fancy, Bacon-Topped Jalapeño Popper Dip is ready for every kickoff, rivalry, and fourth-quarter finish. Part of the Game Day Grilling Series, this rich, bubbling appetizer delivers bold flavor made for passing around the patio between fistfuls raised for every tackle.

Inspired by the irresistible flavors of a classic jalapeño popper, this dip trades individual bites for a warm skillet meant to be shared. Creamy cheese creates a velvety foundation, while fresh jalapeños bring a lively kick and pickled peppers add a bright, tangy edge. Crisp bacon scattered across the top lends smoky richness and a satisfying crunch against the melted center.

Set the skillet on the grill and let the heat work its magic as the cheese melts, the edges bubble, and savory aromas drift across the backyard. Bring it to the table hot, surrounded by tortilla chips, crackers, toasted bread, or crisp vegetables ready for dipping. Each scoop pulls together creamy, spicy, smoky, and savory notes, with enough heat to keep things interesting without overpowering the rest of your game day spread.

This is the kind of appetizer that belongs at the center of a Saturday afternoon or Sunday gathering. Drinks are cold, friends are settling into their seats, and the grill is already setting the tone for everything still to come. Serve this dip before the main event or keep it within reach through the final whistle.

Grab a chip, claim a generous scoop, and settle in. Football season tastes better when the food is hot, the patio is full, and another big play is only moments away.

Serves 6

Bacon-Topped Jalapeño Popper Dip Ingredients

  • 4 pieces of bacon, diced
  • 1 8-ounce package cream cheese, softened
  • ¼ cup sour cream
  • 3 tablespoons Dijon mustard
  • 2 cups sharp cheddar cheese
  • 6 large jalapeños, seeds and ribs removed, diced (roughly 1 1/2 cups of diced jalapeños)
  • 1 loose cup hot pickled peppers, diced (1/2 cup of tightly packed) (we love Mama Lil’s spicy pickled peppers)
  • 1 tablespoon beef rub

Beef Rub

  • 1 cup kosher salt
  • 1 cup coarse black pepper
  • 1 cup granulated garlic (not garlic powder)
  • Funnel
  • Mason Jar for Storage

Bacon-Topped Jalapeño Popper Dip Directions

  1. Preheat the grill for indirect cooking to an ambient temperature of 375 degrees.
  2. In a large skillet over medium heat, crisp up diced bacon. Cook for about 12 minutes, stirring consistently. Strain and discard the fat, then reserve the bacon.
  3. In a large bowl, add softened cream cheese, sour cream, and mustard. Stir to combine, then add the remaining ingredients (except the bacon). Stir again to combine.
  4. Using a spatula, pour the mix into a grill-safe dish. For the grill, we use a cast iron pan. Even out the filling using the spatula, cover with the crispy bacon, and put on the grill.
  5. Grill for 25–30 minutes over indirect heat, or until the cheese melts and bubbles on the sides. Remove with heat-safe gloves and let rest for 5 minutes.
  6. Serve with chips, bread, or your favorite veggies.

Beef Rub

  1. In a large bowl, combine all ingredients and stir to combine.
  2. Using a funnel, put the dry rub in a large mason jar and seal with a lid. Will last six months in a cool, dry place.

Taken from vindulge.com