This bacon jalapeño popper dip combines all the flavors we love in bacon-wrapped jalapeños and stuffed dates - sweet, smoky, salty, and just the right amount of heat! It's a cozy, comforting appetizer that still feels special, and it's far easier to make than wrapping and stuffing jalapeños or dates.
These classic finger-food flavors have been game-day staples for years, and this dip is simply the easier, crowd-friendly way to enjoy them. The mix of rich cheese, crisp bacon, spicy jalapeños, and caramel-sweet dates hits every craving at once, making it one of those dishes guests try once and immediately ask for the recipe. It's warm, indulgent, and always a crowd favorite!
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Let's Talk Dates
Medjool and Deglet Noor dates are the two most familiar and widely available date varieties in the U.S., and they also make up most of the dates grown in the U.S. They're easy to find in grocery stores year-round and each brings its own personality to both sweet and savory dishes.
Medjool dates - often called the "King of Dates" - are large, very soft, and naturally caramel-sweet with a rich, almost candy-like flavor. Their high moisture makes them perfect for blending into dips, fillings, and baked goods, and they're a favorite for snacking or stuffing with cheese and nuts.
Deglet Noor dates - sometimes called "common dates" - are smaller, firmer and less sweet than Medjools, with a subtle nutty flavor. They're drier texture makes them great for chopping and adding to salads, baked goods, or savory dishes where you want sweetness without extra moisture. Because they're on the dry side, you may need a splash of extra liquid when used in creamy recipes.
Ingredients
See the recipe card below for a full list of ingredients and quantities.
- Bacon. Thin sliced bacon blends easier with the other ingredients, but a thick-cut will also work.
- Dates. We used Medjool dates for this recipe for their sweet, caramel-like flavor. Deglet Noor dates, will also work - but since they are smaller and less sweet, you may want to use a few more in this recipe to get the same sweet flavor.
- Cheese. We use both cream cheese and goat cheese.
- Heavy cream. This is necessary to keep the dip moist.
- Fresh jalapeños. Use fresh diced jalapeños to add a crisp bite to the cheese mixture. Adjust the number of jalapeños depending on your desired spice level. We recommend wearing gloves when handling hot peppers.
For more information about peppers and the Scoville Heat Units,
see our Jalapeño Breakfast Casserole post.
Step by Step Instructions
See the recipe card below for the complete instructions.
Cook the bacon-date mixture
Add the chopped bacon to a heavy duty skillet over medium-high heat and cook until the bacon is almost crispy - about 5 minutes before crispy. Remove the bacon from the skillet and drain the grease.
Add the bacon back into the skillet along with the chopped dates and brown sugar and stir while heating over medium heat until the sugar is melted and the bacon is fully crispy - about 5 more minutes. Remove the pan from the heat let cool while you mix the cheese. NOTE: depending on your skillet, the bacon, date, and sugar mixture may start to stick - prevent this by transferring the mixture to a glass or ceramic dish while you continue.
Prep jalapeños
De-stem one jalapeño and cut 8-10 thin round slices from the pepper. Set these slices aside to place on top of the dip once it's all mixed. Continue to de-stem, de-seed, and dice the remaining jalapeños.
Don't touch your face or eyes. Gloves are recommended for this step.
Whip up the cheese base
Combine the cream cheese, goat cheese, sour cream, and heavy cream in a mixing bowl. Use a hand mixer to combine these until well mixed. This can be done by hand with a heavy duty spoon, but a hand mixer is much faster and helps make sure everything is completely combined.
Add the diced jalapeño peppers and stir, by hand, until completely combined with the cheese mixture.
Build the bacon jalapeño popper dip
Use a spoon to fold the bacon-date mixture into the cheese-jalapeño mixture until everything is evenly combined.
Transfer the dip to a baking dish and spread it into an even layer - no more than ¾ inch thick. Arrange the jalapeño slices over the top.
Bake until the cheese is warmed through and starting to bubble around the edges.
Substitutions and Riffs
If you're not a goat cheese fan, feta cheese is a great substitute. Keep the cream cheese as the base for that smooth, creamy texture. Greek yogurt can replace the sour cream and half-and-half works in place of heavy cream.
Crispy prosciutto or cooked sausage can stand in for the bacon, or skip the bacon entirely for a vegetarian version. We prefer thin-sliced bacon because it blends more easily with the dates and warm cheese, but thick-cut also works. Cooking the diced bacon in a skillet gives it a deep caramelization that pairs great with the dates and brown sugar, though baking it in the oven - or cooking it ahead and reheating it with the dates and brown sugar - works just as well.
Medjool dates (often called the "King of Dates") are large, soft, sweet, and caramel-like with a rich flavor. Deglet Noor, dates (sometimes called "common dates") also work; they're smaller, drier, less sweet, with a subtle nutty flavor. If using Deglet dates, you may need a splash of extra cream to keep the dip soft and creamy.
Make Ahead Tips
This dip can be made up to 2 days in advance and stored in the fridge, unbaked, until ready to bake and serve. If you're prepping it 3-4 days in advance, keep the components separate - make the cheese base, cook the bacon-date mixture, and prep the jalapeños - store everything in individual airtight containers. When it's time to serve, simply combine the ingredients and bake according to the recipe.
REMEMBER: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA recommendations, this bacon jalapeño popper dip will last in an airtight container in the refrigerator for up to 3 days. You may need to stir in a splash of cream before reheating in a 300°F oven for 6-8 minutes - or until warm.
Love jalapeño popper flavors?
Try our Mini Jalapeño Popper Egg Rolls or Jalapeño Popper Mac & Cheese Bites.
Some FAQ's
We don't like freezing this dip - it tends to change the texture of the dip when thawed and reheated. You can save leftovers up to 3 days in the fridge.
Yes! The sour cream and cream help keep the dip soft, smooth, and scoopable. We tested this without them and it was very dry.
Some other favorite 'spicy' recipes
📖 Recipe
Date, Bacon, Jalapeño Popper Dip
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This bacon jalapeño popper dip packs the sweet, smoky, salty heat of bacon‑wrapped jalapeños and stuffed dates—just in a cozier, easier form. All the flavor, none of the wrapping and stuffing.
Ingredients
- 1 pound bacon, diced small (about 1 cup cooked)
- 7-9 Medjool dates, diced (about 142 grams)
- 45 grams (3 Tablespoons) brown sugar
- 5 large, fresh jalapeños (about 215 grams or 2 cups-diced)
- 8 ounces cream cheese
- 6 ounces goat cheese
- 30 grams (2 Tablespoons) sour cream
- 45 grams (3 Tablespoons) heavy cream
- Crackers, sliced baguette, crostini, chips
Instructions
- Preheat oven to 350°F.
- Place diced bacon into a heavy duty skillet over medium-high heat. Cook for 8-12 minutes until bacon is almost crispy - about 5 minutes before crispy.
- Remove the bacon from the skillet and drain the grease from the pan.
- Add the bacon back into the skillet with the chopped dates and brown sugar. Stir while heating over medium heat until sugar is melted and bacon is crispy - about 5 minutes, then remove from the heat and let cool for at least 10 minutes.
- De-stem one jalapeño and cut 10 THIN round slices from the pepper. Set slices aside while you de-stem, de-seed, and dice the remaining jalapeños. Don't touch your face or eyes. Gloves are recommended for this step.
- Add cream cheese, goat cheese, sour cream, and cream to a bowl and mix until combined. We like to use a hand mixer for this step, but it can be done using a heavy duty spoon.
- Add the small diced jalapeños to the cheese and stir until well mixed.
- Add the bacon-date mixture and stir to combine.
- Transfer mixture to a baking dish and spread out in an even layer - no more than ¾ inches thick.
- Top the smooth cheese mixture with the jalapeños slices.
- Bake uncovered at 350°F for 20-25 minutes, or until the cheese is warm and starting to bubble around the edges. For a deeper golden top, broil for 1-2 minutes at the end.
- Remove from oven and serve hot with crackers, sliced baguette, crostini, or chips.
Notes
Bacon. Thin sliced bacon is our favorite for this dip - it blends more easily with the dates and cheese - but thick-sliced works too. We like cooking the diced bacon in a skillet so it gets a deep caramelization before we add the dates. You can also cook the bacon in the oven (either diced or in strips); just make sure you end up with crispy bacon.
Make ahead. This dip can be made up to 2 days in advance. Don't mix or bake the dip if making ahead of time. Instead, prepare each component separately: mix the cheese base, cook the bacon-date mixture, and dice the jalapeños. Store each part in individual airtight containers in the fridge. When ready to serve, combine the ingredients and bake following the recipe.
Favorite riffs. Swap the goat cheese for shredded white cheddar cheese or feta cheese. We recommend keeping the cream cheese as the base of this recipe - it's essential for the creamy texture. Replace bacon with crispy prosciutto or cooked sausage. Omit the bacon for a vegetarian option.
Reheating. Warm leftover dip at 300°F. Mix in 1-2 teaspoons of cream, cover, and heat for 6 -7 minutes. Stir, then continue heating another 6-8 minutes or until dip is hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 Tablespoons
- Calories: 339
- Sugar: 16.2 g
- Sodium: 306.8 mg
- Fat: 26.2 g
- Carbohydrates: 18.5 g
- Protein: 9.3 g
- Cholesterol: 30.7 mg
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