Jalapeno Dip without Bacon

a chip scooping jalapeno dip from a skillet.

This Jalapeno Dip without Bacon is creamy, spicy, cheesy and easy! This vegetarian dip recipe is perfect for game day or the Holidays and has never failed to impress. Assemble ahead and bake just before serving!

Course Appetizer

Cuisine American

Keyword creamy jalapeno dip, jalapeno cheese dip, jalapeno cream cheese dip, jalapeno dip

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 147kcal

Author Maria Doss

Ingredients

8 ounces cream cheese at room temperature
4 ounces diced jalapeños (one 4-ounce can) drain well
1 cup shredded cheddar cheese
¼ cup mayonnaise
⅛ to ¼ teaspoon salt
1 large scallion finely chopped
¼ cup shredded mozzarella cheese
fresh jalapeno slices for topping (optional)

Instructions

Prep. Preheat the oven to 425°F. Get a 6-inch cast-iron skillet or a similar-sized baking dish ready.
Make filling. Add the softened cream cheese to a medium bowl and beat with an electric mixer until light and creamy. Add the drained jalapeños, 1 cup cheddar, ¼ cup mayonnaise, salt, and chopped scallion. Beat for another 10–20 seconds, just until everything is well combined.
Assemble. Spread the mixture evenly into the skillet or baking dish. Sprinkle ¼ cup shredded mozzarella over the top, then add sliced fresh jalapeños, if using.
👉 Make ahead: You can prepare the dip up to this point, cover the pan with foil, and refrigerate for up to 1 day. Uncover and bake just before serving.
Bake. Bake for 18 to 23 minutes, until the top is golden and bubbly. Serve hot with tortilla chips!

Video

Notes

Bigger batch: Hosting a larger crowd? Double the recipe and bake in a 10-inch cast iron skillet.

Cream cheese - Use block-style cream cheese and not from a tub.

Adjust spice level - Canned jalapenos are available in various spice levels, ranging from mild to medium or hot. Choose the spice level that suits your preference.

Nutrition