Jalapeño Bacon Cream Cheese Dip on a plate with bagel chips.
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Recipe by Mimi Council

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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Bacon Jalapeño Cream Cheese Dip

This spicy dip is best served with sturdy crackers or bagel chips. The best thing about this recipe is you can use leftovers (if there are any) on your bagel the next morning! If you have a large crowd, you may want to make a double batch as this is a smaller serving.

8 Ounces servings
1 package Organic Valley Bacon
8 ounces Organic Valley Cream Cheese
¼ cup organic jalapeños
1 tablespoon organic jalapeño water (from the jar)
1 teaspoon organic fresh chopped chives


Bake bacon at 400 F for 10 to 12 minutes or until crispy or cook the bacon to your liking.
Chop the bacon into small pieces, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, jalapeños, jalapeño water, chives and bacon pieces.
Mix on low to combine and then increase speed to high and whip until combined completely.
Serve with bagel chips or butter crackers, or use as a spread on bagels or toast.
Store in an airtight container in the fridge for up to seven days.
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