Get the flavor you love from bacon wrapped jalapeno peppers stuffed with cheese and pineapple in a simple to make dip. It’s a great way to feed poppers to a crowd!
This warm and creamy dip has it all. It’s sweet, savory, spicy and delicious. You get the flavor of bacon wrapped jalapeno poppers with a twist. The pineapple adds an extra layer of flavor and makes it oh so good! Dig in with tortilla or pita chips or spread it over crackers for a fabulous appetizer or game day snack.
Do you love jalapeno poppers as much as we do? They are a
staple in our family.
In fact, we jokingly call the second half of the summer popper season. We have them almost every weekend when the plants are heavy with produce.
Most of the time we eat them with a muxture of cream cheese, cheddar and bacon like we shared in Pops’ jalapeno popper recipe. Another one of our favorites is bacon wrapped jalapenos stuffed with shrimp.
I have been wanting to make a pineapple version to make and share. But the idea of cleaning and stuffing that many peppers in addition to everything else seemed like too much.
Turning that idea into a dip made it seem much more manageable. That is how this recipe was born.
We took it to family dinner and it practically disappeared! I hadn’t told anyone what was in it, so I made them guess.
It took them a while, but they finally figured out that it was pineapple. It isn’t a super pronounced flavor, just that little
I hope you will give this recipe a try! And if you have a favorite filling for jalapenos let me know about it in the comments.
Can I make this dip ahead of time?
Yes, whip it together up to a day ahead of time. Just cover it and put it in the refrigerator until you are ready to bake it off.
Add a few minutes to the bake time to make sure it is warm and gooey throughout. Then enjoy!
Can I cook this on a grill or smoker?
Sure! Make sure you use a pan that is designed for that use and have at it.
Just cook it on a medium-low heat until it is heated through. You don’t want to scorch the bottom, so indirect heat would be best.
Can I make this as stuffed jalapenos instead of a dip?
Yes! Make the filling without the chopped jalapenos and stuff away!
Tips for cooking with jalapenos
After working with jalapenos, be careful when touching your eyes or other sensitive parts. The heat is easily transferred to your skin and you can feel the burn!
Wearing rubber gloves while you are cleaning and cutting jalapenos is a great way to keep the oils and juices out of your eyes later. If your don’t have gloves, be sure to wash your hands really well when you are done.
To keep your dip mild, carefully remove all of the membrane and seeds from the peppers. To increase the heat level, leave the membranes in.
Red jalapenos are the ripe version of the pepper and tend to be a little bit sweeter. The green peppers have a brighter flavor.
Weather can affect the heat of jalapenos. Peppers grown in hotter weather with less water tend to have a more concentrated heat.
- 8 ounces cream cheese, softened
- 1/2 cup sour cream (or plain yogurt)
- 1/2 teaspoon garlic powder
- 8 ounces shredded cheddar cheese
- 1/2 pound bacon, cooked and crumbled
- 6 jalapenos
- 1/2 cup drained crushed pineapple
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 400°F and grease a square baking dish or 9" cast iron skillet.
- Clean jalapenos and remove the stems and seeds. For a hotter dip, leave the ribs. For a milder dip, remove them. Dice jalapenos.
- In a bowl, stir together cream cheese, sour cream, garlic powder, diced jalapenos, pineapple, salt and pepper. Add most of the bacon and cheese, reserving just a bit of each for topping. Mix until combined.
- Spread dip in prepared pan. Sprinkle with remaining cheese and bacon.
- Bake for 20 minutes or until melted throughout.
- Serve warm with chips or crackers.
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Amount Per Serving: Calories: 194Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 411mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 9g
All nutritional information is estimated and will depend on the exact ingredients you use.