Smoked Jalapeño Popper Dip

No ratings yet

This Smoked Jalapeño Popper Dip delivers all the delicious flavors of jalapeño poppers but with an even creamier, cheesier twist. A blend of cream cheese, cheddar, and pepper jack melts together into a rich, smooth dip while the spicy jalapeños and crispy bacon add a one-two punch. The buttery breadcrumb topping gives every scoop a satisfying crunch.

It’s the kind of dip perfect for sharing at game day parties, backyard BBQs, or any gathering where snacks matter just as much as the main event. A little time on the smoker gives it that perfect smokiness that keeps everyone coming back for “just one more bite.” This dip will definitely disappear quickly!

Prep Time10

Cook Time2

Total Time2 10

Course: Appetizer

Cuisine: American

Keyword: jalapeno popper dip, smoked queso dip, traeger smoked cheese dip

Servings: servings

Author: Joshua Boquist

Equipment

Ingredients

8 jalapeño peppers seeded and diced (or 4oz can, drained)
6 cloves garlic minced
32 ounces deli-style white American cheese cubed
8 ounces cream cheese cubed
8 ounces pepper jack cheese shredded
⅓ cup sour cream
10 strips bacon thin sliced, cooked and crumbled

Optional

1 cup whole milk
1 tablespoon corn starch

For the Topping

1 cup Panko bread crumbs
4 tablespoons butter melted
¼ cup Parmesan cheese shredded
1 tablespoon fresh parsley chopped
2 strips bacon thin sliced, cooked and crumbled

Instructions

Preheat the Traeger to 225°F.

Saute the Peppers

In a large cast iron skillet on the stove, over medium-high heat, add the diced jalapeño peppers. Sauté for 5 minutes until tender.
Add the garlic and cook for 1-2 minutes until fragrant.

Smoke the Dip

Add the bacon, white American cheese, cream cheese, pepper jack cheese, and the sour cream to the skillet.
Throw the skillet on the Traeger and smoke for 1½ to 2 hours at 225°F. Stir every 30 minutes until the cheese has melted completely.
Optional: after about 1 hour, whisk the cornstarch in the milk and add it to the cheese. This will help keep the cheese dippable even once it cools a bit.

Add the Topping

Increase the Traeger to 400°F.
In a small bowl, combine the bread crumbs, melted butter, parmesan cheese, and parsley.
Sprinkle the bread crumb coating on the cheese and let the cheese bake for 15-20 minutes until the coating is brown and the cheese is bubbly.
Remove the cheese dip from the Traeger and let it cool before serving.

Video

Notes

Silky Smooth Dip

If you prefer a smoother, creamier texture that stays liquid longer, whisk 1 tablespoon cornstarch into 1 cup whole milk (or evaporated milk) and stir it into the queso once the cheese has mostly melted. Let it simmer for 5–10 minutes until smooth and glossy. This helps the cheese stay silky and prevents it from thickening too much as it cools.

Deli-Style American Cheese.

Skip those individually wrapped slices of American cheese and head to the deli. You can get some thick slices of American cheese and save yourself from unwrapping all of the cheese.

Keep the Dip Warm!

After it smokes, you can transfer it to a slow cooker so that the cheese stays gooey and dippable throughout the whole game! Or heat it back up on the smoker once it cools to keep the party going!

Nutrition