Pellet Smoked Jalapeno Popper Dip

If you’re looking to make a smoky, gooey, outrageously craveable dip that brings the heat and the comfort, this smoked jalapeño popper cheese dip is your answer. Loaded with three cheeses, roasted peppers, crispy bacon, and roasted garlic, it’s the perfect sidekick for game day, cookouts, or family get-togethers. The smoke infuses the cheese with an incredible depth of flavor, while the roasted jalapeños and poblano add just the right level of spice—bold but not overpowering.

What really sets this recipe apart is the texture: rich, melty, creamy, and topped with crispy buttery panko for that satisfying crunch. You’ll build flavor in layers—first by roasting the garlic and peppers, then blending everything together with sour cream, mayo, and cream cheese. Crumbled bacon and smoked heat take this over the top. And best of all, it’s a recipe that’s flexible: you can prep it the day before and finish it off in the smoker alongside your ribs, brisket, or wings.

Ingredients

• 1 cup sour cream
• ¼ cup mayonnaise
• 1 block cream cheese (8oz)
• 6 Jalapeno peppers
• 1 Poblano pepper
• 1 head garlic
• 8 slices bacon
• 14 oz Mexican melting cheese Queso Asadero or Oaxaca
• 8 oz Colby Jack
• 8 oz Sharp Cheddar
• 1 tbsp melted butter
• 1 cup Panko bread crumbs

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Directions

Remove the cream cheese from the refrigerator and allow it to come to room temperature (about 30 minutes).

Preheat the oven to 375°F. Cut the top (non-root end) off the head of garlic and place it on a small sheet of foil. Drizzle with olive oil and wrap tightly.

Rub olive oil over the jalapeños and poblano pepper. Arrange them on a cooling rack over a cookie sheet. Place the wrapped garlic alongside them.
Place 8 bacon slices on a separate cooling rack over a foil-lined sheet pan.

Roast both trays in the oven for 30 minutes. Flip the peppers and bacon, then continue roasting for another 20–30 minutes, or until the bacon is crisp and the peppers are soft and blistered.
Note: Thin bacon (like Oscar Mayer) crisps faster—check at the 30-minute mark. Thicker bacon may need up to 50 minutes.

While the peppers and garlic roast, shred the cheese by hand or using a stand mixer grater attachment.
Tip: Use a spoon to periodically clear out cheese that clogs the shredder.
In a large mixing bowl, combine shredded cheeses with the softened cream cheese, sour cream, and mayonnaise.

Allow roasted peppers and garlic to cool for 10 minutes. Squeeze the roasted garlic cloves out of their skins into the mixing bowl.
Remove seeds from the jalapeños and poblano, dice them, and add to the cheese mixture.

Use a stand mixer with the paddle attachment to blend the mixture thoroughly. Scrape down the sides periodically with a silicone spatula to ensure even mixing.

Optional Make-Ahead Step: Cover the cheese mixture and refrigerate overnight if preparing ahead. Store the bacon separately in an airtight container.

Melt 1 tablespoon of butter in a small skillet over medium heat. Add 1 cup of panko breadcrumbs and stir to coat evenly. Toast for 1–2 minutes, then remove from heat.

Fold crumbled bacon into the cheese mixture. Transfer everything to a 10-inch cast iron skillet or a 9×13 foil pan.

Place the skillet or pan in a smoker running at 275°F. Smoke uncovered for 45–60 minutes until the dip is bubbling and golden brown on top.
Stir occasionally a few times to fold the surface smoke flavor into the dip. The last 10 minutes of the cook, add the breadcrumbs on top.
If smoking at 235°F (e.g., alongside ribs), extend cook time to 90 minutes or more. Stir once midway through to help distribute the smoke.

Serve warm with tortilla chips, crackers, or toasted bread rounds. Leftovers can be refrigerated and reheated the next day.

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