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Banana Pepper and Bacon Hot Dip

Banana Pepper and Bacon Hot Dip

Tangy tasty banana peppers and crispy salty bacon in a warm and creamy cheese dip.
5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Appetizer
Cuisine crockpot, entertaining, party food, slow cooker
Servings 10 people
Calories 351 kcal


  • 2 8 oz pkgs cream cheese
  • 1/2 a small yellow onion finely diced (~1/4 cup)
  • 1/2 cup heaping finely chopped pickled banana pepper rings see Notes
  • 6 strips bacon cooked and crumbled
  • 1-1/2 cup shredded pepperjack cheese
  • 1 clove garlic minced
  • pinch kosher salt
  • 1/4 cup reserved juice from the banana pepper jar
  • pinch red pepper flakes optional
  • garnish: banana pepper rings and more crumbled bacon


  • Put all the ingredients in a small crock pot or slow cooker, and let it go an hour on high or 2 hours on low, stirring occasionally.
  • Alternatively, the dip can be made in the oven, baking at ~350F for 30 minutes, stirring every 10 minutes. Or the microwave can be used as well. Serve with tortilla chips.


I used banana pepper rings so I did not have seeds. But whole banana peppers could also be used for this recipe if desired.
Also, as this dip sits, it may firm up slightly as liquid evaporates off. When this happened, I just added some more juice from the banana pepper jar, and the dip went right back to normal.