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Grilled Jalapeno Popper Dip

Grilled Jalapeno Popper Dip

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. 
Course Appetizer
Cuisine American
Keyword dip, jalapeno popper
Prep Time 10 minutes
Cook Time 30 minutes
Servings 24
Calories 163kcal
Author Mike


  • 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.


Calories: 163kcal | Carbohydrates: 1g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 206mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 1mg