Hot Salsa Verde Bacon Dip

 HOT SALSA VERDE BACON DIP is officially the dip of all dips. Well, in my house it is.

Yep – It’s dip time again.

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Remember this dip? Check it out, and if you haven’t tried it, you need to put that on your to-do list.

We love that stuff so much around here, that after making this salsa many times I decided to change it up a little.

Well, not a whole lot, but a little.

Hot Salsa Verde Dip is now Hot Salsa Verde Bacon Dip 

This time I added bacon to the whole spicy, creamy hot mess.

I had a feeling it would be hella good (when is bacon not good?).

That would be never.

It adds a smokiness that changes it up just enough to be different. Although this dip is spicy and has a kick (y’all know I like heat), it’s not unbearable.

The sour cream definitely balances it out.

However, if you like these flavors but are really sensitive to heat, you could always sub the serrano peppers for more jalapeños (deseeded, of course) – or even poblanos which have virtually no heat.

Hot Salsa Verde Dip

Aside from being a dip for tortilla chips, I’ve drizzled this on tacos and quesadillas. I’ve also mixed it in rice, topped it with cilantro to serve with smoked pork tenderloin.

Aaaaannnnddd….Guess what?

It’s a fantastic marinade. I put this stuff in a large zip lock bag with boneless, skinless, chicken breasts and they were off the charts tender. 

Here’s your printable-

Hot Salsa Verde Bacon Dip

Hot Salsa Verde Bacon Dip


  • 1 poblano pepper, chopped
  • 2 serrano chile peppers, chopped
  • 1 jalapeno pepper, chopped
  • 2 tomatillos, chopped
  • 1 bunch fresh cilantro, chopped
  • 1 garlic clove, minced
  • 1/2 cup water
  • 1/2 cup full fat sour cream
  • 1/2 lime, juiced
  • 1 tbsp salt
  • 1/2 pound bacon, cooked and CRUSHED (make sure it's crispy!)


  1. Combine everything from peppers through water in a small sauce pan and bring to a slow boil; reduce heat to medium, cover and simmer for 10 minutes.
  2. Put the mixture in a food processor or blender, puree until smooth and stir in sour cream, lime juice and salt.
  3. Add bacon and stir thoroughly.
  4. Store in an airtight container in the refrigerator.


You could also roast the peppers instead of boiling, which I've done and it's fantastic.

Did you make this recipe?

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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