Jalapeno Popper Dip for a Crowd

For the love of Jalapeno poppers. Why not make it into a dip????

This is a variation of my jalapeno poppers. I wanted something that was super easy to throw together, a little lighter in density and burst with flavor. And really displayed the jalapeno.

Generally, when I cook the jalapeno poppers, I saute the cauliflower rice in the bacon grease and omit the olive oil. But cooking the cauliflower rice in the bacon grease made it too heavy of a flavor of bacon and somewhat greasier, in turn not making it very desirable as a dip. The olive oil makes the dip lighter on the palate and less greasy. The bacon grease pairs better in the actually stuffing of the pepper.

Serve with raw sliced vegetables, chips, pretzels, crackers, on top on burgers, the inside of stuffed meatballs, or with a spoon.


Prep Time: 0:00 | Cook Time: 0:00 | Total Time: 0:15


  • 1-2 whole jalapenos, minced. You can keep or remove the seeds
  • 10 ounce package frozen cauliflower rice
  • 1 tablespoon olive oil
  • 1 teaspoon steak seasoning, any brand
  • 5 ounces cream cheese, you can use almond milk cream cheese
  • 3 cloves garlic, crushed
  • 1/3 cup mayonnaise
  • 2 teaspoons bacon grease
  • 4 pieces bacon cooked crisp then crumpled
  • 3 large green onions, green and white portion sliced, reserve one back for garnishment


  1. In a medium size skillet over medium heat, put in the olive oil and frozen riced cauliflower sauteing until cooked through and beginning to brown. This will take about 5-8 minutes.

  2. While the cauliflower is cooking, prep the rest of the ingredients, except the bacon, and put in a medium bowl.

  3. Once the cauliflower is done then cook the bacon. When the bacon is done, add to that to the bowl along with the 2 teaspoons of bacon grease.

  4. Combine all the ingredients well. Let sit for about 1 hour prior to serving.

Recipe Notes

Makes: 2 cups

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