If you haven’t tried grilled dips, I strongly recommend that you run out, get you some ingredients, a few disposable pans, and get to it. You can use pretty much any dip recipe that would normally be heated in the oven or on the stovetop. My grilled jalapeno popper dip brings the cheesy goodness you’d expect. And just a little heat. Yep, it lives up to it’s namesake, but without the trouble of stuffing jalapenos with cheese, wrapping them in bacon, and having to mess with them on the grill.
Despite having ‘jalapeno’ in the name, this grilled jalapeno popper dip really isn’t that spicy. There’s plenty of other yummy ingredients in it that tame down that heat quite a bit. If you want super spicy, I recommend adding more jalapenos. Or even serranos. You can also substitute habanero jack cheese for the pepper jack cheese. That’ll kick it up.
Also try my jalapeno popper deviled eggs.
Grilled Jalapeno Popper Dip
- 16 ounces cream cheese softened
- 8 ounces extra sharp cheddar cheese grated
- 8 ounces pepper jack cheese grated
- 6 slices bacon cooked, crumbled
- 4 ounces green chiles not drained
- 1/3 cup mayonnaise
- 3 large jalapenos seeded, deveined, diced
- Mexican cheese blend for topping
- jalapeno slices for topping
- Fire up your grill for indirect cooking. You want the indirect heat to be 350-400 F.
- Combine the cheeses, bacon, chiles, mayonnaise, diced jalapenos in a large bowl.
- Transfer mixture to a disposable pan you can use on the grill. Spread out evenly
- Top with the Mexican cheese and jalapeno slices. Place on grill over indirect heat for 30-45 minutes or until bubbly hot.
- Remove and serve.
Nutritional values are approximate.