Last updated on August 5th, 2020 at 12:07 pm
Jalapeno 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.
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious & easy recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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!
Quick to throw together, can be made ahead of time, and everyone will GOBBLE IT UP!
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Jalapeno Popper Dip Ingredients
- cream cheese
- mayo
- chopped green chiles (drained slightly)
- cheddar cheese
- spices
- jalapeños
- panko topping
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!
mix cream cheese and mayo 
add rest of ingredients 
place in baking dish
This jalapeño dip is great served cold, but I really like to bake it with a crunchy topping
Panko Topping Ingredients
- Panko bread crumbs
- Parmesan cheese
- butter
mix panko topping 
spread over the dip 
bake until toasted
How do you make Jalapeño Popper Dip?
STEP ONE: Preheat oven to 350F. In a large bowl, combine the cream cheese and mayo. Beat or whisk to combine until smooth.
STEP TWO: 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.
STEP THREE: In a separate bowl, mix the Panko, butter, and Parm cheese. Spread on top of dip.
STEP FOUR: 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.
What to eat the jalapeno dip with
I like this dip with Ritz crackers but it’s also great with tortilla chips, tortilla rounds, 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. Bake when ready to serve!
Can you freeze jalapeno 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.
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Take Two Tapas Tips for Jalapeno Dip
- 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 pickled but you can use fresh jalapenos 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.
Jalapeno Popper Dip is creamy and slightly spicy, warm and cheesy, and has a crispy Panko topping. Easy to make and a crowd-pleaser!
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!
Other dips to try
Jalapeno Popper Dip Recipe
Jalapeno Popper Dip
Jalapeno Popper Dip is creamy & spicy with a crunchy & buttery topping.
Ingredients
Dip Ingredients
- 16 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 4 ounces chopped green chilies (drained slightly)
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 cup diced jalapenos (I used jarred, drained)
- 2 cups cheddar cheese (shredded)
- 1/2 cup cooked bacon (crumbled) *Optional*
Panko Crumb Topping
- 1 cup Panko bread crumbs
- 2 tablespoons butter (slightly softened)
- 1/2 cup shredded parmesan cheese
Garnish
- Bacon bits
- Parsley
- Sliced green onions
Instructions
- Preheat oven to 350F. In a large bowl, combine the cream cheese and mayo. Beat or whisk to combine until smooth.
- Add the chilies, jalapenos, cheddar cheese, and spices.Mix to combine.
- Pour into a 8x8 baking dish or equivalent round dish. (I have used both square and round baking dishes)
- In a separate bowl, mix the panko, butter, and parmesan cheese. (I used cold butter and gave it a spin in my mini food processor/chopper to keep my hands from getting buttery)
- Spread on top of dip. Bake for 20 minutes at 350F.
- Remove and garnish with parsley or chopped green onions. Serve warm with chips or crackers.
Notes
*If you love this recipe, please leave me a comment and rate it 5 stars. Thank you!
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Nutrition Information:
Yield: 8 Serving Size: 2 ouncesAmount Per Serving: Calories: 499Total Fat: 43gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 96mgSodium: 678mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 14g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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