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Ryan's Reverse Popper Dip

Rated as 4.63 out of 5 Stars

"Before my son left for boot camp, I wanted to give him a going away party complete with all of his favorite foods. There wasn't enough time to stuff and wrap jalapenos for poppers so I took his favorite recipe and turned it into a warm spicy dip that disappeared faster than any poppers I've ever made! Serve warm with your favorite chips."
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55 m servings 177
Original recipe yields 12 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil.
  2. Lay bacon strips in a single layer on the baking rack.
  3. Bake in the preheated oven until crisp, 25 to 35 minutes. Drain the bacon slices on a paper towel-lined plate. Increase oven temperature to 375 degrees F (190 degrees C).
  4. Heat canola oil in a skillet over medium heat; cook and stir onion in the hot oil until slightly softened, about 2 minutes. Add garlic; cook until fragrant, 1 to 2 minutes. Remove from heat and cool.
  5. Coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. Coarsely chop the remaining 4 slices bacon to mix with dip.
  6. Mix Neufchatel cheese, Cheddar cheese, onion-garlic mixture, chopped bacon, jalapeno peppers, cumin, and oregano in the bowl of a stand mixer fitted with paddle. Spoon mixture using a rubber spatula into an 8-inch pie pan. Sprinkle bread crumb-bacon mixture over dip.
  7. Bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.


  • Cook's Note:
  • This is a moderately spicy dish. Use fewer jalapenos if you would like it on the milder side. Wear plastic gloves when chopping jalapeno peppers!
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 177 calories; 13.2 3.7 11 39 417 Full nutrition

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Read all reviews 56
  1. 65 Ratings

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Most helpful positive review

Yum! My kids made this as the appetizer for our Mother's Day dinner. We enjoy poppers made on the grill so the boys chose to grill the peppers for a few minutes to give them that cooked and ro...

Most helpful critical review

'Really surprised I didn't love this. Really surprised. I prefer just cream cheese, not cheddar, poppers so may be a link there. :/ 'Wasn't spicy, more cheesy, cheesy, cheesy. :(

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Yum! My kids made this as the appetizer for our Mother's Day dinner. We enjoy poppers made on the grill so the boys chose to grill the peppers for a few minutes to give them that cooked and ro...

I made two small changes--I used a good amount of homemade roasted sweet onion and one four ounce can of diced mild green chilies instead of the fresh diced jalapeno peppers. (My apologies to th...

All I have to say is YUM! I made this for #1 Son's Birthday (keeping in the theme of favorite dishes of Sons) and it was completely wiped out in a very short time. I put in only 5 Jalapenos beca...

I'm the submitter of this recipe and AR fixed the first oops with the directions but I have noticed some having difficulty with the cook & prep time, the original recipe has differing times from...

I think I'm the only person I know who has never had jalapeño poppers. They never appealed to me as I was intimidated by putting a hot pepper in my mouth. (weird, I know). This dip is a fantast...

Recipe Group Selection: 27, April 2013 ~ I am late in making the group selection, but soooo glad I finally got it made. Cat-Hill, your recipe is absolutely wonderful and so much easier to make...

Cat, this is wonderful! DH said this is his new football dip! Really glad the jalepenos are doing well in the garden. This will be made often, thank you!

This is so flavorful! It is rich and creamy and slightly spicy. Absolutely decadent, but actually rather figure friendly. Thanks, Cat, this was worth waiting for!

DELICIOUS! This is great with crackers or nachos and was a huge hit with everyone. I eyeballed the peppers, then added more:) I chopped the bacon, fried it crisp, drained and used. I divided th...