Caramelized French Onion Dip

I have your dip recipe for the summer guys!! This French Onion Dip features caramelized onions in all their sweet and savory glory, rounded out with some tangy cream cheese and sour cream. Your potato chips have never known such bliss! I honestly thought I didn’t like onion dip, (it’s so…oily?) but homemade French Onion…

I have your dip recipe for the summer guys!! This French Onion Dip features caramelized onions in all their sweet and savory glory, rounded out with some tangy cream cheese and sour cream. Your potato chips have never known such bliss! I honestly thought I didn’t like onion dip, (it’s so…oily?) but homemade French Onion Dip is a whole nother level of creamy, cheesy caramelized perfection.

hand pulling crinkle cut potato chip scooping up french onion dip.
Table of Contents
  1. The best recipe for French onion dip
  2. What is French onion dip?
  3. French onion dip recipe ingredients
  4. How to make French onion dip
  5. What do you eat with French onion dip?
  6. How long does French onion dip last?
  7. Can you freeze French onion dip?
  8. French onion dip frequently asked questions
  9. More incredible dips and sauces you’ll love!
  10. French Onion Dip Recipe

Growing up, our house backed up to an intersection. Kitty corner from us was our church, where I attended seminary every morning in high school at 6:05am (!!!), and across the street was the high school. I always joked with my friends that my entire life was encapsulated in one intersection.

We were literally 50 yards from everything, but you had to walk down the entire block and then back again to get there. If you wanted to stick with those conventional sidewalks, that is.

Hopping the 6 foot cement fence in the backyard was the obvious solution, but how? My dad came up with the idea of using a ladder, the kind with a shepherd’s hook at the top, that people use for above-ground swimming pools. Voila!

little girl on a ladder on a cement fence with purple tree.
Valentine learning to hop the fence 💕

The whole neighborhood started using the ladder to skip the extra block to school, and it was used for years. My dad still hops the fence to get to church every week. He likes to race my mom, who drives the two blocks (ain’t no way she’s hopping the fence in a skirt), and sometimes he beats her.

When you hop a 6-foot fence several times every single day, you get pretty casual about it, or at least I did in high school. One morning on the way to seminary, when it as still dark outside, I jumped without looking, and landed directly in front of this woman out for her morning jog. She screamed sooo loud and was clearly terrified that a random teenager had literally fallen out of nowhere into her path. We didn’t collide, thank goodness, but it was very close! 16-year-old-me felt so bad, but not so bad that I don’t still kind of laugh about it to this day. (I wonder what HER story is 😅)

I asked my family for more fence hopping stories:

I think you can guess which messages are from my brothers, always keepin it classy 😅

One day, my dad was making scrambled eggs. He went outside, knelt down by the weeds that grew out of the landscape edging we all stepped over every single day on the way to to hop the fence, snipped said weeds with scissors, and sprinkled them over his eggs. Because they were CHIVES. My mind was absolutely blown. Yer a wizard, Dad! I had NO idea we had edible weeds in our yard 😂

I always think of this when I buy chives, like for today’s recipe, which I am SOOO excited about!!

ceramic bowl filled with French onion dip and garnished with snipped chives and potato chips.

The best recipe for French onion dip

I never thought I could adore a dip the way I adore this dip. I love me some caramelized onions, but go ahead and add a ton of creamy cheese and chips? Stop itttt.

This will be the only thing I’m snacking on poolside this summer. If you invite me to your summer BBQ, I’m showing up toting this dip. I might even still be stuck on it come Thanksgiving, where it actually makes a perfect centerpiece to a Charcuterie Board. (I would know, this dip with charcuterie is what I served last November! I’ve been holding out on you for months with this recipe!!)

glass bowl of French onion dip with a few crinkle cut potato chips stuck in the top.

What is French onion dip?

Have you ever had French Onion Soup? If not, please go make that right now, then we can talk.

Just kidding. (Also, did you click over? Those pictures are sooo old but I promise the soup is legit.)

French Onion Dip is just the cheesy, dip-able version of the glorious soup.

The soup starts out with a ton of onions, which we slowly caramelize with the patience of turning coal into diamonds. (Trust me, worth it). Once finished, we immerse them in a rich beef broth. THEN we top it with crusty bread and cheese, which is broiled to perfection. I know, RIGHT??

The dip version takes the flavors and adds a ton more cheese, minus all the liquid, plus potato chips. I mean how can we go wrong here?

French onion dip is specifically made with beef broth flavors. If it doesn’t have the beef component, then it’s just onion dip. I have some BEEF with today’s sneaky snack makers, because there are so many store-bought ready-to-eat dips out there claiming to be French onion, that are really just plain ol’ onion dip. NOT SO, SIR! Give me my beef or give me death. Or something like that.

Onion dip is mostly sour cream with dried minced onion and a few other seasonings, almost like a super oniony ranch. I mean, don’t get me wrong. I can get down with a good onion dip as much as the next guy, but it is not the same!! No beef, no caramelized onions, and doesn’t come close to the deep, savory, almost sweet flavor of French onion dip!

close up of French onion dip showing the creaminess as well as the bits of real, caramelized onions.

French onion dip recipe ingredients

Here’s a quick overview of the ingredients you’ll need to make this dip. Nothing special, the magic happens when we caramelize! Check out the recipe card for exact amounts!

ingredients for french onion dip - cream cheese, onions, beef base, sour cream, and more.
  • yellow onions
  • butter
  • kosher salt
  • granulated sugar
  • cayenne pepper
  • Beef base
  • white wine vinegar
  • cream cheese
  • sour cream
  • garlic
  • Worcestershire sauce
  • lemon juice
  • chives, optional
  • crinkle cut potato chips

How to make French onion dip

This dip takes an hour to make, but only because caramelized onions refuse to be rushed. They are drama queens like that. Caramelizing is not hard work, it just takes a while. The toughest part is actually chopping them up!!

super thinly sliced onions on a wooden cutting board, all ready to be caramelized.

The fact that I was willing to cry my way through these onions is testament to how much I LOVE THIS DIP. One onion I can handle, but three? So many tears. I busted out the onion goggles for sure (they actually work. I use regular swim goggles! They seal to your face better than marketed “onion goggles“. The only downside is that I have raccoon eyes for an hour afterward.)

woman wearing goggles in kitchen

Onion time 😂

My other tip I learned from my mom: when the tears come, run your wrists under cold water from the tap. It works every time! Bodies are weird guys. What do your wrists have to do with your eyeballs?? Just thinking about this makes me want to go try acupuncture.

Toss all your hard-earned onions in a skillet with a couple tablespoons butter. Heat over medium for a few minutes to get them going, then turn the heat down to medium low.

top pic: onions in pan, bottom, onions starting to brown and scorch.

When the pan dries out and the onions start to stick to the pan (and even, eep, start to blacken, yikes) it’s time to add the white wine vinegar. Deglaze the pan, stirring up all the brown bits and glorying in all the flavor you are working up! Then add in some beef base. This addition of beefy flavor is what distinguishes this dip as “French onion.” Without the beef flavor, it would just be onion dip. I love the deep umami it adds!

top pic: beef base in pan with browned onions, bottom pic wooden spoon mixing them together.

And voila, 40-50 minutes later, your onions are caramelized! Don’t they look so good?? Give them a taste. MARVELOUS.

Chop them up now if you didn’t do it before caramelizing. (You can totally chop the onions into a dice before caramelizing. I’m just always crying a river at that point, so I chop after when it’s easier 🤣)

top pic: chefs knife chopping browned onions smaller, bottom pic hand mixer beating cream cheese.

Beat up your softened cream cheese and sour cream.

top pic: beaten cream cheese in glass bowl, bottom pic chopped onion and other ingredients added.

Add in the garlic, Worcestershire, and lemon juice, and of course the onions. Don’t add them hot! Let them cool a little bit so you don’t melt your cream cheese. Fold it all together.

Guys, that’s it!! Dig in! Sprinkle with some chopped fresh chives that you have snipped from the weeds in your yard 😂, or some green onions that you have chopped more finely than usual.

hand holding a crinkle cut potato chip loaded with French onion dip and chive garnish.

What do you eat with French onion dip?

Well if you’re like me, you could eat this stuff straight up with a spoon. But there are a few particular items that I particularly love that work as dippers at parties!

  • crinkle cut potato chips are BY FAR the best potato chip option, with that classic potato chip taste to complement the flavor of the dip and strong enough to scoop inappropriate amounts of it without breaking
  • I love this dip with veggies: carrots especially, but also cucumbers, bell pepper, celery, jicama, snap peas, etc.
  • try other crinkle cut chip flavors: I absolutely love this dip with Salt & Vinegar Chips. Or try different vegetable crinkle cut chips (like sweet potato, tomato, spinach, etc)
  • french fries! hello!
  • pita chips, pretzels, or any kind of cracker
  • slices of good bread like French or sourdough, or crostini (toasted baguettes). Bread would make it feel a little like Spinach Artichoke Dip, hello yum.

You can also use your dip as a condiment to elevate so many foods! Check ’em out:

a crinkle cut potato chip laden with French onion dip hovering over the bowl of dip.

How long does French onion dip last?

First, make sure it’s in an airtight container. Then store it in the refrigerator where it should last for 5-7 days. French onion dip IS PERFECT for making ahead to save you time the day of serving. I’m thinking Thanksgiving, New Years Eve, any potluck ever. It can be served chilled, so it will be ready to pull out and use right away. But don’t limit yourself if you have travel time. This dip is killer when served room temperature. (I actually prefer room temp.)

Can you freeze French onion dip?

I do not recommend it. Dairy, in particular the sour cream in this case, does not do well in the freezing and thawing process. It tends to separate and get watery or grainy. No thank youuuu. Stick to keeping this dip in the fridge for storage. If you don’t think you can eat the whole batch in 5-7 days ((or honestly, you didn’t hear it from me, but it lasts longer than this if well sealed), I recommend either making a half recipe or planning to gift some to friends or neighbors.

two crinkle cut potato chips nestled into french onion dip with snipped chive garnish.

French onion dip frequently asked questions

What is french onion dip made of?

French onion dip starts with a creamy base made up of cream cheese and sour cream. Then we’re adding perfectly golden caramelized onions and rich beef broth flavors are mixed in. That’s it! It does take some time to cook down the onions, but please ditch the onion soup mix because I promise: the knock-your-socks-off flavor is 100% worth it!!

What’s the difference between French onion dip and onion dip?

French onion soup is derived from the flavors of French onions soup. Sweet caramelized onions and savory beef broth are the backbone of the soup, and those same flavors are mixed with a smooth cream cheese and sour cream base to make a dip. The end result is deeply flavored, savory but sweet deliciousness. Onion dip, on the other hand, has no beef influence. It’s just the cheese and the onion. It’s kinda like ranch dip’s more oniony cousin, and is a lighter dip option than French onion.

what is the best chip to eat with French onion dip?

This girl enjoys a quite high dip to chip ratio, so I’m all about the crinkle cut potato chips!! Buy a high quality brand like like Kettle or Boulder Canyon, but really any kind will do ya fine. Basic potato flavor is best, so you get the salt and crunch, but nothing else to compete with the flavors of the dip. And as far as classic thin potato chips, only buy them if you enjoy a frustrating, chip-breaking dip session. They’re just too thin to hold up!

If you can’t find regular crinkle cut potato chips, stick with crinkle cut style, and choose something like a veggie chip (I know some brands have sweet potato chips, or more exotic roots like taro). The next best option is probably a good plain pita chip, or toasty baguettes!

close up showing half a bowl filled with caramelized French onion dip with chive garnish and chips.

More incredible dips and sauces you’ll love!

I’m a sucker for a good condiment. It can totally make a whole meal or even event to have just the right sauce or dipper!! Look through these recipes for your favorite dip recipes and more!

finger and thumb holding a crinkle cut potato chip loaded with French onion dip with chive garnish.

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hand pulling crinkle cut potato chip scooping up french onion dip.
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French Onion Dip

Course Appetizer, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10
Calories 203kcal

Ingredients

  • 3 large yellow onions
  • 3 tablespoons butter
  • 2 teaspoons kosher salt
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons white wine vinegar
  • 1 teaspoon Beef base
  • 1 tablespoon water if needed
  • 8 ounces cream cheese softened
  • 1 and 1/2 cups sour cream
  • 1 small clove garlic smashed and minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • chives chopped, to garnish
  • 1 large bag high quality potato chips for serving

Instructions

  • Set out your block of cream cheese so that it is soft when you need to beat it later.
  • Caramelize the onions: Thinly slice the 3 onions. Thin slices caramelize more evenly than big ol pieces!*
  • Set a 12-inch high sided pan over medium heat. Melt 3 tablespoons butter, then add all the onions. Sprinkle with 2 teaspoons kosher salt, 1 tablespoon sugar, and 1/8 teaspoon cayenne pepper. The cayenne is for flavor and not heat, if you like things a lil spicy, add 1/4 teaspoon!
  • Saute the onions over medium heat for about 5 minutes, stirring occasionally. Lower the heat to medium low, and settle in for the long haul. Onions take about 40-50 minutes to caramelize fully.
  • Eventually, after 10-15 minutes, the bottom of the pan will get dry and the onions will start sticking to the pan. At this point, deglaze the pan by adding 3 tablespoons white wine vinegar and using a wooden spoon to scrape up all the browned bits on the bottom of the pan.
  • Add 1 teaspoon beef base and stir it all together. Keep sauteing until you have reached the 40-50 minute mark. If the pan gets very dry and the onions start to blacken on the edges, add 1 tablespoon water and stir. Repeat this process as often as necessary. At the end, your onions should be a deep brown caramel color, with no white parts, and not blackened. (not too much, anyway.)
  • Remove the onions from the heat and let cool for a while. When you can handle them, scrape them onto a cutting board and chop into bite-size pieces.*
  • Make the dip: Meanwhile, in a medium bowl, add 8 ounces softened cream cheese. Beat with a hand mixer until it is smooth and creamy, and there are no lumps.
  • Add 1 and 1/2 cups sour cream, 1 small clove of minced garlic (about 1 teaspoon), 1 teaspoon Worcestershire sauce, and 1 teaspoon lemon juice. Continue beating until it's all mixed together. Give it a taste and add salt and pepper to taste!
  • Use a rubber spatula to fold in the cooled and chopped caramelized onions. Transfer to a serving dish and sprinkle with chopped chives (or green onions are good too, thinly sliced).
  • Serve right away with potato chips! I like the crinkle cut potato chips, I feel like they are sturdier and hold up better for dipping.
  • Store the dip in a covered container in the fridge. It will keep for a couple weeks! (Ask me how I know 😂) This is a GREAT make ahead appetizer, the flavors just get better with time.

Notes

*You can chop your onions into a normal dice before cooking, if you wish. I’m always crying a thousand tears by this point and want to get them in the pan as fast as possible, so I just slice and go! We don’t want long stringy onions in our dip; I always take the step to chop up the onions after they have caramelized. But if you are not a crier, you can do the full dice before cooking, if that’s more convenient! 

Nutrition

Calories: 203kcal | Carbohydrates: 9g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 632mg | Potassium: 149mg | Fiber: 1g | Sugar: 5g | Vitamin A: 636IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 0.2mg

Mexican Street Corn Dip Recipe

This corn dip recipe tastes just like an elote (Mexican street corn). It is the perfect combo of sweet corn and savory tart cheese. Plus it’s a lot easier to eat AND you get tortilla chips. Win! Originally published June 16, 2017. My cousin Lani has been making this corn dip for every family get-together…

This corn dip recipe tastes just like an elote (Mexican street corn). It is the perfect combo of sweet corn and savory tart cheese. Plus it’s a lot easier to eat AND you get tortilla chips. Win! Originally published June 16, 2017.

Mexican Street Corn Dip
Table of Contents
  1. What is street corn dip?
  2. Mexican Street Corn Dip Recipe Ingredients
  3. How to make Elote Dip
  4. What to Eat with this Street Corn Dip Recipe
  5. More dips you’ll love
  6. Some of my favorite Mexican recipes
  7. Elote Dip Recipe Recipe

My cousin Lani has been making this corn dip for every family get-together in the summer for years, and every time it disappears so fast. I make a point to eat at least 3x my share of it before even bothering to grab a hot dog from the grill (sorry family, I’m the reason you didn’t get any amazing dip…I’m in it for the win.)

Elote Corn Dip

My niece Ella requested this Mexican corn dip for her graduation party a few weeks ago. I volunteered to make it because then I knew I would be able to pin Lani down for the recipe. Lani is one of those amazing cooks who makes amazing food with seemingly no effort. I know it looks all fun and games here on the blog, but if you actually saw me working in my kitchen, I’m sweatin’. (“Wait, was is 1/4 of salt or 1/2 teaspoon??”) Lani just freestyles it and everything comes out incredible.

Mexican Corn Dip Recipe

But she’s REALLY bad at translating her “recipes” for the average lay person (me). “Lani, can I have your recipe for ___ ?” “Oh yeah, it’s so easy, you just take a little__ and a little__ and add it until it’s like ___, you know?”

Sure Lani. Thanks for NOTHING. (One of the top recipes on my site was me trying to recreate a random side dish she made for dinner one time. Obviously that one turned out okay.)

Elote Dip

I called her to get the corn dip and she started explaining how she makes it before I could find a pen. I finally found one and wrote down corn, butter, garlic, red onion, salt, pepper, paprika, mayo, cotija, cilantro. That’s all I could remember from what she said.

But she tried the dip at the party and said it’s even better than when she makes it. She’s probably just buttering me up, but I’ll take it.

Next I want to get her guacamole recipe, but I know she’ll be like Karen, just get some avocados and smash them up with lime juice and add some–and I’ll be like, BUT HOW MANY AVOCADOS LANI and she’ll be like CALM DOWN IT’S JUST GUACAMOLE. #charlatan (Update: it really is kind of embarrassingly easy, and it is my favorite guacamole ever.)

What is street corn dip?

If you’ve ever had elote, you already know you’re going to love this. If you haven’t had it, think of corn on the cob, but with classic Mexican toppings: mayo, crumbly cheese, cilantro, and chili powder. Now imagine it all chopped up in dippable form, so you can serve it with chips at a party. Are you drooling yet?? Let’s make it!

Mexican Street Corn Dip Recipe Ingredients

Here’s a quick list of what you need to make street corn dip. Scroll down to the recipe card at the bottom of the post for more details!

  • Fresh corn on the cob (10 cobs)
  • Red onion
  • Salted butter
  • Garlic
  • Paprika
  • Chili powder
  • Kosher salt
  • Freshly ground black pepper
  • Mayonnaise
  • Cotija cheese
  • Cilantro
  • Tortilla chips (for serving)

How to make Elote Dip

Prepping corn on the cob

Lani said to get more corn than you think you need, like 10 cobs for one bowl of dip. It sounds like overkill, I know. But do it. Later one when you can’t stop eating it, bite after bite, you’ll be glad you made the full recipe!

Cutting the corn off of each job

Lop off all that corn. It makes a big ol’ mess on your counter. It’s worth it to get that freshness! Don’t forget to sharpen your knife blade. It makes a big difference when you can easily and quickly shave the kernels off.

Dicing onions for the dip
Crumbled up cotija cheese

Have you ever had Cotija? It’s a dry Mexican cheese. It’s so good on salads, barbacoa, tacos, burrito bowls. It is a flavor you must have when making this elote dip. It usually comes in a round block. You can find it either in the cheese aisle or over with the deli cheese. You simply put a chunk in a bowl and use a fork to break it up.

Adding cilantro to the Mexican Corn Dip

Finally, you add the cilantro and mix it all together. If you’re a cilantro hater you can leave it out. But do try to convert yourself, hater. You’re missing out. Plus it adds a nice color pop.

What to Eat with this Street Corn Dip Recipe

I love serving this dip at BBQs, potlucks, when my family and friends come over, or anytime that I need to impress someone with food. It’s simple to make but so delicious. I am also fine with grabbing the tortilla chips out of the cupboard and making this my lunch.

This would be the perfect summer appetizer to bring to your 4th of July parties coming up!

If you make this recipe, share it on Instagram using the hashtag #TheFoodCharlatan so I can see it! I love that.

More dips you’ll love

Snowy Chili Cheese Dip << To die for!

Sausage Cream Cheese Dip Recipe (Slow Cooker) << this one is perfect for a fall game day

Carol’s Legendary 7 Layer Dip << I don’t know anyone who can resist this stuff (me included)!

Pimiento Cheese Dip << if you don’t know this southern classic, it’s time to try it!

Fresh Bruschetta Lentil Dip << Sounds weird, but it’ a favorite of mine!

Cheesy Buffalo Chicken Dip << always a crowd pleaser!

Whipped Ricotta Dip from Ahead of Thyme

Chaat Dip (Indian Party Dip) from Yellow Thyme

Some of my favorite Mexican recipes

Chicken Fajitas << you guys have been loving these lately!

How to Make Carne Asada << watch out because once you make this at home, the stuff you get at restaurants will pale in comparison

Better than Chipotle Cilantro Lime Rice << gorgeous green color and tons of flavor

The Best Chicken Tacos << make these in the crockpot or on the stovetop

Traditional Tejano Carne Guisada (Braised Beef for Tacos) << I love how saucy this is

Cilantro-Lime Cucumber Salad << so refreshing with any Mexican meal

The Best Tres Leches Cake << literally the best end to ANY taco, enchilada, or burrito dinner

Nopales (Cactus Sauteed with Onion) from Adan Medrano

Sopes de Pollo from Beyond Mere Sustenance

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Mexican Street Corn Dip (Elote) from The Food Charlatan
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Elote Dip Recipe

This corn dip recipe is just like an elote (Mexican street corn). It is the perfect combo of sweet corn and savory tart cheese. Plus it's a lot easier to eat AND you get tortilla chips. Win!
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 313kcal

Ingredients

  • 10 cobs corn fresh
  • 1/4 red onion
  • 1/2 cup salted butter (1 stick)
  • 2 cloves garlic smashed and minced
  • 3/4 teaspoon paprika
  • 3/4 teaspoon chili powder
  • 1 & 1/2 teaspoons kosher salt
  • cracked black pepper to taste
  • 3 tablespoons mayonnaise
  • 5-6 ounces Cotija cheese
  • 2-3 tablespoons cilantro chopped
  • tortilla chips for serving

Instructions

  • Husk the corn and use a sharp knife to chop the corn off of the cob. Chop up 1/4 of a red onion.
  • Heat a large skillet over medium heat. Add the butter and let it melt. Add the corn and onion.
  • Let the corn and onion cook for about 8-10 minutes, until the corn is starting to brown and stick to the pan.
  • Add the garlic, paprika, chili powder, salt, and pepper. Cook for 1 minute, then remove from heat.
  • Let the mixture cool slightly.
  • Chop the cilantro. Put the cheese in a bowl and use a spoon or fork to crumble it.
  • Add mayonnaise, Cotija, and cilantro and stir to combine.
  • You can serve this dip warm, room temperature, or cold, though I love it best when it is slightly warm.

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 29g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 773mg | Potassium: 318mg | Fiber: 3g | Sugar: 7g | Vitamin A: 926IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 1mg

Bacon Wrapped Jalapeño Poppers

If you want to be everyone’s favorite person at the next party you go to, bring these Bacon Wrapped Jalapeño Poppers! I promise they will be the first appetizer to disappear! I’ll show you how to make the 3-cheese spread spiced with smoked paprika and garlic, stuffed into a jalapeño, wrapped in bacon, and baked…

If you want to be everyone’s favorite person at the next party you go to, bring these Bacon Wrapped Jalapeño Poppers! I promise they will be the first appetizer to disappear! I’ll show you how to make the 3-cheese spread spiced with smoked paprika and garlic, stuffed into a jalapeño, wrapped in bacon, and baked to crispy perfection. They are irresistible! Originally published December 4, 2019.

bacon wrapped jalapeno popper being dipped in ranch.
Table of Contents
  1. These Bacon Wrapped Jalapeno Poppers are a party hit!
  2. Bacon jalapeno poppers ingredients
  3. How to make Bacon Wrapped Jalapeño Poppers
  4. Bacon Wrapped Jalapeno variations
  5. How to serve Bacon Wrapped Jalapeno Poppers
  6. How to store Bacon Wrapped Jalapeño Poppers
  7. Bacon Wrapped Jalapeno Popper FAQs
  8. More easy appetizer ideas for your next party!
  9. More jalapeño recipes!
  10. Jalapeno Poppers with Bacon Recipe

These Bacon Wrapped Jalapeno Poppers are a party hit!

The other day our smoke alarm went off. We were all in the kitchen making dinner and I was a little confused at first, until Eric yelled and opened the oven door. There we found our pita bread, which we had put in for a quick broil. Except we forgot to set a timer and it was ON FIRE.  Gah!

We hadn’t even smelled any smoke yet, and we were standing literally 2 feet from the oven. I’m sure we would have eventually, but can I just say, thank goodness for smoke detectors! Go check your batteries!

baked jalapeno poppers.

Our kids are going to start thinking kitchen fires are totally normal. I pulled these bacon wrapped jalapeño poppers out of the oven after a quick broil to brown the tops, and all the toothpicks had tiny flames on them. Valentine yelled, “birthday candles!!”

Well I might say yes to blowing out jalapeño-popper-candles instead of birthday-cake-candles on my birthday next year. These poppers are that good. (But really I’m lying. I want the jalapeño poppers AND a cake on my birthday please. Eric. Take notes.)

bacon wrapped jalapeno poppers with ranch.

I’ve made these bacon wrapped jalapeño poppers multiple times for parties, and they are ALWAYS the first thing to go. I mean it’s just really hard to compete with bacon, amiright? It’s embarrassing how many of these poppers I can throw down.

These poppers are good served warm or room temperature, so they are perfect for setting out and forgetting about it at a holiday get together. One less thing to worry about!

Bacon jalapeno poppers ingredients

Here’s a quick list of what you’ll need to make these. Scroll down to the recipe card at the bottom of the post for complete instructions!

  • Cream cheese
  • Cheddar cheese
  • Parmesan cheese.
  • Kosher salt
  • Pepper
  • Smoked paprika
  • Cayenne pepper
  • Jalapeños
  • Bacon (regular, not thick cut)
a bacon wrapped jalapeno popper.

How to make Bacon Wrapped Jalapeño Poppers

First start by slicing your jalapeños in half. Don’t cut off the stems! All your filling will seep out the top when it’s baking. You want to keep it in a nice little boat shape.

jalapenos sliced in half on a wooden cutting board.

These poppers are really easy to make.

removing membrane and seeds from jalapenos while wearing gloves.

I like to use a serrated knife to cut the thick membrane at the top, and then use a spoon to finish scraping the rest out. Do yourself a favor and buy some disposable gloves. Have you ever chopped a jalapeno and then rubbed your eye? It’s so painful!!

completely deseeded jalapeno, jalapenos filled with cheese mixture.

The left pepper in the left photo is an example of a jalapeno that has not had the membranes removed very carefully. (On the right of the left photo is a very well seeded jalapeno.) The more membrane and seeds you leave in, the hotter your poppers will be!

shredded cheddar cheese in a measuring cup, mixing cheeses together for jalapeno poppers.

Remember not to overstuff your jalapenos, or the filling will all spill out while baking! But then you get to eat the crispy cheesiness left on the pan, so maybe this is not a bad thing.

Bacon Wrapped Jalapeno variations

You can make these with chopped cooked bacon mixed into the cheese mixture, if you prefer. But I feel like that’s a lot less bacon per popper, sooo…

jalapeno poppers around a bowl of ranch.

I also tested these jalapeño poppers by par-baking the bacon. This is good if you like it SPICY. I baked the half slices of bacon (here are more details on how to bake bacon) for about 5-7 minutes at 400, until they were halfway cooked. Then I wrapped them around the jalapeños and secured with a toothpick and baked for only 15 more minutes. If you choose this method, your jalapeños will be much firmer, which makes dipping easier, but also makes the poppers way more spicy. Up to you!

bacon wrapped jalapeno poppers with ranch dip.

To all my keto friends: no need to change a thing on this recipe! It is the perfect keto snack!

How to serve Bacon Wrapped Jalapeno Poppers

You can stick a toothpick in each of these or just serve them with napkins, for the inevitable cheese-and-bacon grease. They’d be the perfect starter for game day, a BBQ, grilling out, burgers, or even pizza night. 

How to store Bacon Wrapped Jalapeño Poppers

Make Ahead Refrigerator Instructions: After you have wrapped the poppers in bacon and toothpicked them, you can place them on a plate or baking sheet, cover well with plastic wrap (or put in a tupperware), and refrigerate for up to 2 days. Bake as instructed.

unbaked jalapeno poppers wrapped in bacon, secured with a toothpick.

Ready to store for baking later!

Make Ahead Freezer Instructions: After you have wrapped the poppers in bacon and toothpicked them, you can store them in a ziplock or other airtight container and freeze for up to 3 months. When you are ready to bake, let them sit out of the freezer for 30 minutes, then bake as directed. Your bake times will be a little longer, start checking them at around 20 minutes. These poppers are perfect for making ahead for a party!

bacon jalapeno popper dipped in ranch.

Store leftover bacon wrapped jalapeno poppers covered in the fridge.  You can reheat them in the microwave, or for crispier bacon, reheat on a pan in the oven at 350 for about 15 minutes until heated through.

Bacon Wrapped Jalapeno Popper FAQs

Do you flip jalapeño poppers?

No, don’t flip them! Jalapeno poppers should stay cheese side up. Otherwise you’ll just have a pan of lonely jalapenos, swimming in gooey cheese burning onto your pan. No thank you.

Why are my jalapeño poppers soggy?

Jalapeno poppers will get soggy if you overbake them. That’s why I recommend using thin cut bacon rather than thick cut so that the bacon and jalapenos will be done at the same time. Plus, the longer you cook them, the less spicy they’ll be (and we do want them to be at least a LITTLE spicy, otherwise what’s the point?).

How do you keep jalapeño poppers upright?

Some people like to remove the top (stem end) of a jalapeno and attempt to stuff the cheese mixture down it, then bake it upright so the cheese doesn’t ooze out. Ain’t nobody got time for that!! Slice them in half, fill them with cheese, wrap them in bacon, and bake them. Easy.

Why aren’t my jalapeño poppers spicy?

Not all jalapenos have the same level of heat. If your jalapenos look firm, they’ll be less spicy than ones that look a little wrinkly. If you remove the membranes and seeds completely, the poppers will be less spicy than if you leave some seeds and membrane behind. And if you choose to omit the cayenne pepper these will be a little less spicy than if you include it.

More easy appetizer ideas for your next party!

French Onion Dip << caramelized onions take this to the next level!

10 Easy Holiday Appetizers << these are all good for dipping in ranch. Everybody’s favorite :)

Easy Homemade Guacamole << like, SO EASY.

Carol’s Legendary 7 Layer Dip << I’m telling you, legendary. It’s the mayo in the sour cream layer that does it.

Copycat Chili’s Queso Dip (Slow Cooker) << this stuff disappears so fast. You won’t believe it.

Bacon Wrapped Pineapple with Honey Chipotle Glaze << Bacon wrapped magic!

More jalapeño recipes!

Jalapeño Popper Grilled Cheese Sandwiches << this sandwich involves crushed tortilla chips and it’s SO GOOD.

Jalapeño Popper Cheesy Bread with Bacon << Basically, these poppers, plus bread. What is not to love here.

How to Make Authentic Pico de Gallo << one of the best ways to eat jalapenos. Amen.

Keto Cheddar Jalapeño Muffins from All Day I Dream About Food

Fresh Jalapeño Relish from Cookie and Kate

Quick 10 Minute Pickled Jalapeños from Gimme Delicious

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Jalapeno Poppers with Bacon

If you want to be everyone’s favorite person at the next party you go to, bring these Bacon Wrapped Jalapeno Poppers! I promise they will be the first appetizer to disappear! I’ll show you how to make the 3-cheese spread spiced with smoked paprika and garlic, stuffed into a jalapeno, wrapped in bacon, and baked to crispy perfection. They are irresistible!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 12 Servings
Calories 169kcal

Ingredients

  • 1 (8 ounce) package cream cheese softened
  • 1 cup cheddar cheese shredded
  • 1/4 cup parmesan cheese shredded
  • 1 clove garlic smashed and minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 12 jalapenos
  • 12 slices bacon NOT thick cut
  • toothpicks
  • ranch dressing for dipping

Instructions

  • Preheat your oven to 400 degrees F.
  • Line a large baking sheet with foil for easy cleanup. Place an oven-safe cooling rack on top of the baking sheet. The first time I made these, I tried it without the the cooling rack and found that the grease from the bacon soaked into jalapenos, making them soggy and overcooked. I much prefer using a cooling rack.
  • Begin by preparing the filling. In a large bowl or stand mixer, beat the cream cheese until it is smooth and creamy. 
  • Add 1 cup shredded cheddar cheese, 1/4 cup shredded Parmesan cheese, 1 clove minced garlic, 1/4 teaspoon each salt and pepper, 1/2 teaspoon smoked paprika, and 1/8 teaspoon cayenne pepper. (The cayenne pepper won’t make it more spicy, it just adds a boost of flavor. If you are worried about the heat you can skip it.)
  • Beat all the cheese together until creamy and well blended. Set aside. 
  • Slice all the jalapenos in half vertically. Do not remove the stems, otherwise your filling will spill out the end. Be kind to yourself and wear disposable gloves for this step! Or just be very careful not to rub your eyes the rest of the day!
  • Use a sharp serrated knife and a spoon to remove ALL the seeds and ALL the white membranes inside the peppers. If you want your poppers to be extra spicy, feel free to be lazy on this step! Most of the heat from jalapenos comes from the seeds and membranes, so the more you leave in, the spicier they will be.
  • Use a small spoon or your fingers to fill each jalapeno half with about a tablespoon or less of the cream cheese filling. If you over-stuff, the filling will just overflow the jalapeno in the oven, so don’t go too crazy. (Although if it does overflow, you end up with crispy cheesiness baked into the bottom of your pan, and it’s really quite delicious.)
  • Cut each slice of bacon in half. Wrap each stuffed jalapeno half with one half slice of bacon. Secure with a toothpick and place on the cooling rack that you already prepared. (At this point you can freeze for later. See notes.)
  • Bake at 400 for about 17-25 minutes. Start checking early. The poppers are done when the bacon is as crispy as you like it to be. If you like them to be extra brown on top, you can move the oven rack up to the top level and broil for 1-2 minutes. Don’t walk away!! Be prepared for your toothpicks to turn into little birthday candles. 
  • Let the poppers cool slightly and serve with ranch dressing! I like to serve these at parties because jalapeno poppers are super tasty served either warm or room temperature, so letting them sit out at a party is no problem. 

Notes

I also tested these jalapeno poppers by par-baking the bacon. I baked the half slices of bacon on the cooling rack for about 5-7 minutes at 400, until they were halfway cooked. Then I wrapped them around the jalapenos and secured with a toothpick and baked for only 15 more minutes. If you choose this method, your jalapenos will be much firmer, which makes dipping easier, but also makes the poppers way more spicy. Up to you! 
Make Ahead Freezer Instructions: After you have wrapped the poppers in bacon in step 9, you can store these in a ziplock or other airtight container and freeze for up to 3 months. When you are ready to bake, let them sit out of the freezer for 30 minutes, then bake as directed. Your bake times will be a little longer, start checking them at around 20 minutes. These poppers are perfect for making ahead for a party!
Make Ahead Refrigerator Instructions: After you have wrapped the poppers in bacon in step 9, you can place these on a plate or baking sheet, cover well, and refrigerate for up to 2 days. Bake as instructed. 

Nutrition

Serving: 1popper | Calories: 169kcal | Carbohydrates: 2g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 521mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 17mg | Calcium: 115mg | Iron: 1mg

Carol’s Legendary 7 Layer Bean Dip

Nobody says no to 7 Layer Dip, right? I mean how could you?? Spicy bean dip on the bottom, sour cream, guacamole, tomatoes and cheese, you just can’t beat it. I have a few tips to take your 7 layer dip to the next level, read on! Originally posted September 11, 2018. Have you ever…

Nobody says no to 7 Layer Dip, right? I mean how could you?? Spicy bean dip on the bottom, sour cream, guacamole, tomatoes and cheese, you just can’t beat it. I have a few tips to take your 7 layer dip to the next level, read on! Originally posted September 11, 2018.

7 layer dip in a glass baking pan.
Table of Contents
  1. Best 7 Layer Dip!
  2. Best 7 Layer Bean Dip Ingredients
  3. How to make 7 Layer Dip
  4. 7 Layer Bean Dip Recipe Variations
  5. Seven Layer Bean Dip Storage
  6. More game day recipes you will love!
  7. Best 7 Layer Dip Recipe

Have you ever heard of Scott’s Cheap Flights? Nothing will make you think you are rich enough to travel internationally than subscribing to this dude’s emails. He makes a business out of searching for cheap flights (sometimes mistakes that the airlines have made) and emailing you the deals.

7 layer bean dip shot from the side.

$364 for tickets to Bali? 500 to Beijing? $165 to Peru?? By the time you get to the bottom of his emails he’s convinced you that you would be spending more money by staying at home.

So when Eric texted me a few weeks ago and said, “Hey do you want to go to Paris for your birthday?” I smiled and ignored it. It’s fun to dream sometimes, right?

Then he called my mom to see if she could come babysit the kids at our house. And then he bought them that day. What?? Happy birthday to me!? We leave on Thursday.

7 layer bean dip on a chip.

We have 3 little kids at home and do not take vacations that often, so this is totally unlike us. Plus I’m super weird about traveling, it kind of stresses me out.

I actually think I will like this trip even more than what we’ve done in the past because we’re not doing any traveling besides getting there and back. When you go to Europe it’s tempting to try to squeeze in as much as you can, because there is so much to see! But we are not leaving Paris. And I’m SO okay with that.

Scooping up 7 layer bean dip.

Eric is being super nice and planning the whole thing. (Planning vacations also stresses me out. Again, I’m a weirdo.) But Eric knows who I am and I noticed that our itinerary has SEVERAL bakeries planned every single day. Oh Eric, I love you. We are also taking a croissant making class. Gah I’m so excited!!!

He is getting ready for a marathon right now, and his training schedule says that he needs to do a 14 mile run while we’re there. If I were training for a marathon (as if) I’m pretty sure I would skip it, but Eric is dedicated. I’m planning on sitting in a French cafe sipping hot chocolate while he does that…

7 layer dip recipe in casserole dish.

Best 7 Layer Dip!

Now to introduce you to today’s recipe, which is about as un-French as you can get, and I’m A-OK with that. Who needs escargot when you could be eating chips and dip nonstop? (NO escargot will be passing my lips, thankyouverymuch. Yes I’m a total wuss.)

This recipe is legendary in Eric’s family. Carol is a family friend and we’ve been making her 7 Layer Dip for years. (We lovingly call it “Carol’s Bean Dip”) 7 Layer Dip is hugely popular and I’m sure you’ve had it, but there are a few special touches that Carol’s recipe has that makes it WAY BETTER than what you’re used to.

Best 7 Layer Bean Dip Ingredients

Here’s a quick list of all the ingredients you’ll need for this dip. For a detailed list, scroll down to the recipe card at the bottom of the post!

  • Green onions
  • Shredded cheddar cheese
  • Sliced black olives
  • Chopped cilantro, add to taste (optional)
  • Sliced limes (to garnish, optional)

How to make 7 Layer Dip

The first rule is to use Frito’s Bean Dip. This stuff is perfectly spiced and so delicious all on it’s own. It makes for a much tastier base than regular ol’ refried beans. My brother had some recently and asked, what’s in this dip?? I’m telling you, people will notice.

Frito bean dip and tortilla chips.

I’m showing you this package of Juanita’s because they are LITERALLY the best tortilla chips you will ever put in your mouth, and if you ever see this brand in the store, buy them out and tell the managers that they need to keep stocking it. I used to have to go to Winco across town to get them, but I just saw them at my regular store around the corner. I think I freaked out all the check out people in by gushing about how life changing these chips are. But I’M TELLING YOU.

layered bean dip with sour cream.

The second rule for the best 7 Layer Bean Dip of your life is to add mayonnaise to the sour cream layer. Sour cream is good all on it’s own, but add the mayonnaise once and you will never go back. Also we are adding taco seasoning to this layer. You can use as much as you want, Carol’s recipe says one package, but I’m pretty sure I added way more than that (I buy bulk taco seasoning). Buy two packets just in case! (update 2023! I finally nailed a homemade taco seasoning recipe that I love. Use 1/4 cup!)

seven layer dip with guacamole.

Then you need to add a layer of guacamole. Normally I’m a believer in homemade guacamole, but since there’s so much going on in these layers, you can get away with store bought guac, no problem.

onions and tomatoes layered on top of bean dip.

And that’s it, the rest is just toppings. Tomatoes (I actually had some pico de gallo on hand, so I used that. You could also sub regular salsa but I prefer fresh tomatoes), onions (any kind you like), cheese, olives, chopped green chiles.

shredded cheese and black olives on top of dip.

This 7 layer bean dip recipe could not be any easier. It only takes a few minutes to put together and everyone will love you. It’s the perfect snack for game day!

7 Layer Bean Dip Recipe Variations

I love this bean dip, it’s so classic. Change it up and make it the way you like it (and share what you did in the comments section, I love hearing from you!). 

  • Add a can of chopped green chilies right before the cheese for extra heat.
  • Top with sliced jalapenos (fresh or pickled) if you like it hot. 
  • Use pepper jack cheese instead of cheddar for even more spicy goodness.
  • Make individual dip servings in clear plastic cups. This is a LOT more work but it’s also super cute and maybe worth it if you’re a Pinterest level partier (I am NOT, all about the communal dipping experience over here).
  • Double it and make it in a 13×9 inch pan to serve a bunch of people.

You can easily double the recipe and put it in a 9×13 inch pan, if you’re serving a crowd. Or if you’re serving it for lunch to your kids, like I did…mom of the year right here. Hey there are LOTS of vegetables in this dip, right??

Seven Layer Bean Dip Storage

How long does 7 layer dip last in the fridge?

7 layer dip lasts for 3-4 days in the fridge. You’re better off storing it tightly covered to keep it fresh as long as possible. I know it’s tempting to wander by the fridge with a chip every time you pass to grab another bite, but just make sure to snap the lid back on well.

Can you freeze 7 layer dip?

Nope. Don’t do it. Pico de gallo and guac are NOT meant to be frozen. Invite all your friends over to finish it off while you watch Veronica Mars together.

Can you make 7 layer dip the night before?

Yes, definitely, you just won’t add all the ingredients quite yet. Layer the bean dip, sour cream mixture, and guacamole in the pan. Squeeze lime juice on top so your avocados don’t brown. You can cover that and store it in the fridge for up to 24 hours, then add the other veggies and toppings last minute.

7 layer dip with black olives

More game day recipes you will love!

Cheesy Buffalo Chicken Dip << One special ingredient makes these sizzling hot!

Bacon Wrapped Jalapeño Poppers << A classic made with three cheeses

5 Minute Restaurant Style Salsa << so much better than the store bought stuff!

Bacon Blue Cheese Dip << One of the best combos – plus works great with both crackers and fruit

Easy Rotisserie Chicken Nachos << game day food, OR a 30 minute meal that will make your kids love you.

Copycat Chili’s Queso Dip (Slow Cooker) << Everyone loves queso!!

Mexican Street Corn Dip (Elote) << I LOVE THIS DIP. Seriously it’s so good.

Blue Cheese Dip for Wings from Fifteen Spatulas

Hot Caprese Dip Recipe from Rachel Cooks

Kentucky Hot Brown Dip from Cupcakes and Kale Chips

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Best 7 Layer Dip

Nobody says no to 7 Layer Dip, right? I mean how could you?? Spicy bean dip on the bottom, sour cream, guacamole, tomatoes and cheese, you just can’t beat it. I have a few tips to take your 7 layer dip to the next level!
Course Appetizer, Snack
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 219kcal

Ingredients

  • 2 9-ounce cans Frito brand bean dip
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup homemade taco seasoning or 1 taco packet
  • 1 cup guacamole
  • 4-5 roma tomatoes chopped**
  • 1/2 cup green onions chopped***
  • 1 cup shredded cheddar cheese
  • 1 2.25 ounce can sliced black olives, drained
  • chopped cilantro add to taste (optional)
  • sliced limes to garnish, optional

Instructions

  • Use a square 8×8 or 9×9 inch pan (preferably a glass pan because it’s prettier. Don’t use a trifle bowl or something deep, because then people won’t be able to dip down deep enough to get all the layers, and that’s just tragic).
  • Add the 2 cans of bean dip straight into the pan. Stir it together so it’s smooth, then spread on the bottom.
  • In a medium bowl, stir together sour cream, mayonnaise, and 1/4 cup homemade taco seasoning (or 1 packet taco seasoning). How much taco seasoning you want to add is completely up to you, give it a taste and add more if you like!
  • Layer the sour cream mixture over the bean dip. 
  • Add the guacamole and spread over the top.
  • Chop a few tomatoes and sprinkle those on next. You can add as many as you like. 
  • Chop the green onions and sprinkle them on top. You can use either the white part of the onion or the green part; green will be milder.
  • Sprinkle the shredded cheese on top.
  • Sprinkle with the black olives.
  • Garnish the top with additional tomatoes, pico de gallo, and cilantro. Another optional layer you could add would be a small can of chopped green chiles (drained). (I would add those before the cheese layer.)
  • Serve with tortilla chips and limes to squeeze over individual servings. Store covered in the fridge.
  • If you want to make this ahead of time, layer the bean dip, sour cream mixture, and guacamole in the pan. Squeeze lime juice on top so your avocados don’t brown. You can cover that and store it in the fridge for up to 24 hours, then add the veggies and toppings last minute. 

Notes

**You could also add pre-made pico de gallo from the store, which is what I did here in the photos. (because I thought I had more tomatoes than I did, oops!) 
***A regular white or yellow onion would taste good too.
This recipe is from Carol Struckman. Thanks Carol!

Nutrition

Calories: 219kcal | Carbohydrates: 10g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 699mg | Potassium: 204mg | Fiber: 4g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 1mg