Mummy Jalapeño Popper Dip for Halloween

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Mummy Jalapeño Popper Dip is all wrapped up for Halloween! Cheesy jalapeño popper dip gets topped with golden puff pastry “bandages” and spooky olive eyes for a party appetizer your guests won’t stop talking about! 👻

Mummy jalapeño popper dip surrounded by a scary tablescape.

Get the Scoop!

Halloween Ready: Puff pastry bandages and olive eyes turn this dip into a Halloween centerpiece that will be the hit of your party!
Loaded with Flavor: 3 kinds of cheese, jalapeños, and bacon make every bite deliciously cheesy.
Easy to Serve: Bake this spooky recipe in a pie dish or cast iron skillet and serve it warm with your favorite dippers.

Kitchen Confessions

The trick to this cheesy jalapeño dip is baking it in two stages. Warm the creamy filling first, then add the puff pastry so the pastry stays flaky and golden instead of getting soggy.

It’s also important to keep the puff pastry cold while you’re working with it. Cold pastry puffs up beautifully in the oven and gives you those flaky mummy bandages. I also recommend letting the dip rest for about 5 minutes before adding the olive eyes.

A black plate of jalapeno popper dip with veggies on a spooky tablescape.

Ingredient Notes

Underneath those mummy bandages is everything you love about jalapeño poppers. It’s hot, creamy, cheesy, and loaded with bacon, while the puff pastry adds a buttery crunch. For the complete recipe, see the printable recipe card below.

Cream cheese: Softened cream cheese creates a smooth, creamy base.
Sour cream: Adds tang and keeps the dip creamy.
Mayonnaise: Gives the filling extra richness.
Pepper Jack cheese: Adds creaminess with a little extra kick.
Pickled jalapeños: Finely chop and drain them well before adding.
Bacon: Cooked and crumbled bacon adds smoky, salty flavor.
Puff pastry: Creates the flaky mummy bandages.
Black olives: Create the mummy’s spooky eyes.

Ingredients needed to make mummy jalapeno popper dip.

How to Make Mummy Jalapeño Popper Dip

Preheat the oven to 375°F. Lightly coat a pie dish or oven safe skillet with nonstick cooking spray.

Beat the softened cream cheese, sour cream, mayonnaise, jalapeño brine, garlic powder, and kosher salt until smooth. Fold in the cheddar cheese, pepper Jack cheese, chopped jalapeños, and crumbled bacon until evenly combined.
Spread the dip into the prepared dish and smooth the top. Bake for 10 to 12 minutes, until the dip is heated through and the edges are beginning to bubble. The center does not need to be bubbling yet.
While the dip bakes, cut the cold puff pastry into strips about ½ to ¾ inch wide. Keep the strips refrigerated until ready to use.
Remove the dip from the oven and increase the oven temperature to 400°F. Arrange the puff pastry strips loosely over the hot dip in overlapping directions to resemble mummy bandages. Leave a small opening near the upper portion of the dish for the eyes.
Whisk the egg with the water until blended. Brush a thin layer of egg wash over the puff pastry. Bake for 15 to 18 minutes, until the puff pastry is puffed and golden brown and the dip is bubbling around the edges.
Remove from the oven and let the dip rest for 5 minutes. Place the black olive slices in the opening between the pastry strips to create the mummy eyes. Serve warm with tortilla chips, crackers, pretzels, toasted baguette slices, or fresh vegetables.

Step by step photo collage on how to make mummy jalapeno popper dip.

Favorite Dippers

Tortilla chips, crackers, pretzels
Toasted baguette slices
Celery sticks, carrot sticks, bell pepper strips

Variations

Make it spicier: Add more chopped jalapeños or use a hotter variety of pickled peppers.
Change the cheese: Substitute Monterey Jack or a Mexican cheese blend for the cheddar.
Omit the bacon: Leave off the bacon for a meat-free version.
Bake it in a skillet: A cast iron skillet gives this mummy dip a fun presentation.

Spoonful of jalapeño popper dip being lifted up over a black plate.

Debi’s Dip Tips

Keep the puff pastry cold: Cold pastry puffs better and creates flaky layers.
Drain the jalapeños well: Extra moisture can make the dip watery.
Don’t overbake the first stage: The mixture only needs to be hot around the edges before you add the pastry.
Don’t cover the entire surface: Leave an opening for the mummy’s eyes and arrange the pastry loosely so the dip can bubble through.
Let it rest: Just a 5 minute rest makes this recipe easier to serve and gives you time to add the olive eyes.

Black plate with crackers, a red pepper, broccoli and pretzels dipping into jalapeno popper dip.

Recipe FAQ

Can I make this recipe ahead of time?

Sure! Prepare the dip mixture, cover, and refrigerate it for up to 24 hours. Add the puff pastry just before baking for the best texture.

Can I use fresh jalapeños?

Yes, but pickled jalapeños give this dip the classic tangy flavor of a jalapeño popper. Fresh jalapeños will have a different flavor and texture.

Can I use crescent roll dough instead of puff pastry?

Crescent roll dough can be used for the mummy bandages, although the texture will be different from flaky puff pastry and won’t rise as much.

Why does the puff pastry need to stay cold?

Cold puff pastry has firm layers of butter that create steam as they bake. This helps the pastry puff up and become flaky.

Black cast iron skillet with puff pastry bandages and olive eyes.

Storage Guide

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through. The puff pastry will soften after refrigeration, so this recipe is best enjoyed fresh from the oven.

You can freeze this dip for up to 3 months, but do so without the puff pastry. Add it before reheating in a 400ºF oven for 20 minutes, or until the pastry rises and the mixture is hot and bubbly.