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Smokin Pepper Jack Cheese Dip

This Smokin Pepper-Jack Cheese Dip will bring the heat to your appetizer menu.  Serve it with tortilla chips, fritos, pita chips or crostini for snacking.

Smokin Pepper-Jack Cheese Dip

Easy Smokin Pepper Jack Cheese Dip Recipe

Chips and dip like this smokin’ pepper jack cheese dip just never go out of fashion. There’s always going to be an event where dips of some sort will be served, most definitely at our house. The only challenge, is coming up with fun flavor combinations that all of your guests will love. This dip is for those who like a little smokiness and heat with their munchies. Plus, there’s baconIt makes for fun eats anytime of year.

Smokin Pepper-Jack Cheese Dip

How to Make the BEST Smoking Pepper Jack Cheese Dip Recipe

  • Ingredients you’ll need to make homemade Pepper Jack Cheese Dip: Shredded pepper jack cheese, sour cream, mayonnaise, taco seasoning, garlic powder or granulated garlic, ground chipotle pepper, canned green chiles, cooked and crumbled bacon and fresh chives.
  • Kitchen tools you’ll need: Skillet for cooking the bacon, medium bowl, 1 1/2 quart baking dish, cheese grater, measuring cups and spoons, sharp knife and cutting board.
  • You could use a milder cheese in this recipe, of desired. Monterey jack or colby jack cheese will work well.
  • This dip is ideal for make-ahead assembling. Spread into the prepared baking dish.  Sprinkle the remaining shredded cheese on top then cover and chill.
  • You can also prepare the bacon one day in advance. Pop it into the refrigerator in a plastic storage bag until you’re ready to assemble with the rest of the ingredients.
  • When making in advance, allow some counter time around 20-30 minutes to allow it to come to room temperature prior to baking. If there’s no time, increase the baking time slightly until it’s bubbly and heated through.
  • Garnish with chopped chives or cilantro and serve immediately with your choice of dippers. Corn chips, scoops, tortilla chips, pretzel, potato chips or crostini are all tasty options.
  • Store baked Smoking Pepper Jack Cheese Dip chilled in the refrigerator for up to 3 days. Reheat in single serving portions in the microwave or in a preheat 350°F oven.

Smokin Pepper Jack Cheese Dip

More Easy Dip Recipes to Make

Whether you’re hosting a family movie night, holiday party or casual backyard soiree, dips should always be on the menu. I have many recipes in the MSSK recipe index but, will mention just a few other dip recipes you may like to try:

recipe for Smokin Pepper Jack Cheese Dip


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Smokin Pepper-Jack Cheese Dip

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: baked-cheese-dips, pepper-jack-cheese-dip-recipe
Servings: 4 cups
Calories: 912kcal
Author: Melissa Sperka


  • 8 oz chive and onion cream cheese softened
  • 1 cup real mayonnaise
  • 1 cup sour cream
  • 2 Tbsp taco/fiesta seasoning
  • 1 tsp garlic powder
  • 1/2 tsp ground chipotle pepper or chili powder
  • 3 cups shredded pepper-jack cheese divided
  • 8 oz bacon cooked & crumbled
  • 1 4 oz can chopped green chilies drained
  • 3 Tbsp chopped fresh chives divided
  • assorted dippers: corn chips fritos, tortilla chips, crostini, pretzels, vegetables


  • Preheat the oven to 350°F. Spritz a 1 1/2 quart baking dish with cooking spray.
  • Using a hand mixer whip together the softened cream cheese, mayonnaise, sour cream, taco seasoning, garlic powder, and ground chipotle pepper until smooth.
  • By hand, stir in 2 cups of shredded pepper-jack cheese, crumbled bacon, green chilies, and 2 Tbsp chopped chives.
  • Spread into the prepared baking dish. Sprinkle the remaining shredded cheese on top.
  • Bake for 30 minutes.
  • Garnish with chopped chives and serve immediately with your choice of vegetables, crackers or tortilla chips.


Serving: 1cup | Calories: 912kcal | Carbohydrates: 16g | Protein: 34g | Fat: 79g | Saturated Fat: 37g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1657mg | Potassium: 341mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1728IU | Vitamin C: 2mg | Calcium: 791mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



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