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 mixture 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.
But we have tried them stuffed with everything from pulled pork to taco meat. They are great filled with buffalo chicken dip or nacho cheese too.
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 something extra.
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.
If you like sweet and salty pineapple dishes, you need to make fresh pineapple casserole too. It combines cheese, crackers and whole pineapple!
Or for another great hot dip recipe, try making stuffed mushroom dip. It has all of the flavors of our favorite stuffed mushrooms, with a fun dippable package.
What do I do with leftover jalapeno popper dip?
Store leftover dip in an airtight container in the refrigerator for up to 5 days. Warm it up in the microwave to serve it again as a dip or stuff it in a chicken breast for a tasty meal.
Bacon Pineapple Jalapeno Popper Dip
Ingredients
- 8 ounces cream cheese softened
- ½ cup sour cream or plain yogurt
- ½ teaspoon garlic powder
- 8 ounces shredded cheddar cheese
- ½ pound bacon cooked and crumbled
- 6 jalapenos
- ½ cup drained crushed pineapple
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- 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.
Video
Nutrition
Gloria
Saturday 10th of June 2023
Would this work for taking to an outdoor summer event?
Carlee
Saturday 10th of June 2023
It should work great for bringing to a party!
Amy
Tuesday 27th of October 2020
Now this dip looks and sounds delicious. I'm going to have to try this one!
Karen
Thursday 22nd of October 2020
I seriously need to make this. I may keep it all to myself.
Andrea Nine
Wednesday 21st of October 2020
I about died when I saw this dip! What a combo! YUMMO and another my fam will love!
Carlee
Sunday 8th of November 2020
I knew you'd love the pineapple! ;-)