Jalapeño Popper Dip is a scoop-able version of jalapeño poppers that is easy to make and everyone’s favorite appetizer! Creamy & spicy with a crunchy & buttery topping.

Jalapeno Popper Dip

I love all things spicy, creamy, and eaten with friends. I know you do too, which is why WE are friends!

One of my favorite appetizers is a jalapeno popper. What’s not to like?

A crisp, spicy jalapeno pepper, filled with cream cheese and cheddar, and wrapped in crispy bacon. They can be labor intensive to make which is why I like them in dip form!

You won’t be able to resist this cheesy dip with a crunchy topping and full of spicy jalapenos and creamy cheese. The perfect party appetizer for just about any occasion . Be sure to make it for your next party.

Quick to throw together, can be made ahead of time, and everyone will gobble it up! Try my Jalapeno Popper Cheese Ball and Bacon Wrapped Jalapeno Poppers too!

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Ingredients Needed

Cream cheese – Full fat, reduced fat, or fat free works. Bring to room temp before mixing.

Mayo – I love Duke’s mayo!

Green Chiles – A can of chopped green chilies is super easy!

Cheese – Sharp cheddar cheese gives it the best flavor but Pepper Jack works too.

Jalapeno peppers – Be sure to use gloves when prepping fresh jalapenos

Panko topping – Panko bread crumbs, butter, and Parmesan cheese.

Spices – Garlic powder, cumin, salt and pepper.

I didn’t list bacon in this in case you want/need to keep it vegetarian. But if you love bacon like me, add it to your list of ingredients!

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How to Make Jalapeño Popper Dip

First: Preheat oven to 350F. In a large bowl, combine the cream cheese and mayo. Beat or whisk to combine until smooth.

Second: Add the chilies, jalapeños, cheddar cheese, and spices to the cream cheese mixture. Mix to combine. Pour into a 8×8 baking dish or equivalent round dish.

Third: In a separate bowl, mix the Panko, butter, and Parm cheese. Spread on top of dip.

Fourth: Bake for 20 minutes at 350F until top is golden brown. Remove and serve warm with your choice of chips. Garnish with parsley or chopped green onions.

This jalapeño dip is great served cold, but I really like to bake it with a crunchy crumb topping!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

What to Eat with Jalapeño Dip

I like this dip with Ritz crackers but it’s also great with tortilla chips, pita chips, tortilla rounds, baguette slices, corn chips, and raw veggies.

Can you make it ahead of time?

You can prep the dip up to 3 days in advance and keep stored in the fridge. Cover tightly with plastic wrap or other airtight container. Bake when ready to serve!

Can you freeze jalapeño popper dip?

You can certainly freeze the dip. Just bake ahead of time and chill. Wrap and freeze for up to 3 months. When ready to serve, thaw and reheat in the oven at 350F for 15-20 minutes or until warmed through.

Tapas Tips & Tricks

• you can use melted butter when making the topping but I prefer cold butter.
• I mix the topping in a food processor instead of my fingers.
• I like jarred and pickled peppers but you can use fresh jalapeños if you like.
• this recipe calls for mayo but feel free to use sour cream or Greek yogurt.
• bake this in a casserole dish or a cast iron skillet.
• add 1/4 cup to 1/2 crumbled cooked bacon for more flavor and texture.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This easy Jalapeno Popper Dip recipe is creamy and slightly spicy, warm and cheesy, and has a crispy Panko topping. Easy to make and a crowd-pleaser for game day, game nights, and Super Bowl!

More Easy Snacks

• Fried Pickle Dip
• Air Fryer Fried Pickles (Crispy & Easy)
• Poblano Popper Dip
• Peppermint Popcorn
• Cream Cheese Dip
• Space Pop Cocktail

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