Jalapeno popper dip is creamy, cheesy, and highly dippable. Topped with crisp panko breadcrumbs for extra crunch and texture, this dip is by far the best party appetizer!
Why this recipe works
Creamy, spicy, and oh-so addictive, this jalapeno popper dip is our favorite appetizer! It tastes just like classic jalapeno poppers except you don’t need to stuff and deseed the peppers. Just throw it all into a dish and pop it in the oven until it’s warm and bubbly.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
JALAPENOS – We are using a jar of diced jalapenos which makes throwing this dip together even easier. You can definitely use fresh chopped jalapenos, but I would suggest roasting them before you add them to the dip otherwise they may still be a bit crunchy even after baking.
BASE – You’ll need mayo, sour cream, and cream cheese for the ultra-creamy base. If preferred, you can use all sour cream or all mayo instead of mixing the two. I would not suggest subbing out the cream cheese for this dip, it’s essential!
CHEESE – I always recommend grating your cheese from the block over buying pre-shredded cheeses in a bag – especially for dips. Pre-shredded cheese from the store contains anti-caking agents which prevent them from melting as well as freshly grated cheese, and a lot of the time they leave your dip with a grainy texture. Use your favorite mixture of cheese for this dip. We opted for a blend of both cheddar and jack cheese, plus parmesan.
How to Make Jalapeno Popper Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350°F.
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, 1⁄2 teaspoon black pepper, 1⁄2 teaspoon garlic salt, cheddar/jack cheese 1⁄2 cup parmesan, and drained jalapenos. Use a hand mixer or a sturdy spoon to mix well, until fully combined.
- Spread mixture into an 8×8 or 2-quart casserole dish.
- In a small bowl, stir together panko bread crumbs, remaining 1⁄2 cup parmesan, 1⁄2 teaspoon pepper, and 1⁄2 teaspoon garlic salt.
- Pour melted butter over panko mixture and stir to evenly coat the crumbs. Spread the crumbs over the cream cheese mixture in the casserole dish.
- Bake, covered with aluminum foil, for 15 minutes. Uncover and bake an additional 10-15 minutes, until top is browned and bubbly.
Frequently Asked Questions & Expert Tips
Yes, absolutely! Cook and crumble 1⁄2 pound of bacon and mix into the cream cheese mixture before baking for a bacon jalapeno popper dip.
Store leftovers in an air-tight container or covered with plastic wrap in the refrigerator for 4-5 days.
Yes, you can make jalapeno popper dip ahead of time. To do so, mix up all the ingredients for the dip and spread it into your baking dish (don’t add the breadcrumbs yet). Cover the top of the dip with plastic wrap and store it in the refrigerator for up to 24 hours. When you are ready to bake, prepare the panko breadcrumbs and sprinkle over the top of the dip. Bake according to directions. You may need to add a few extra minutes in the oven because the dip has been chilled.
Serving Suggestions
Optionally garnish jalapeno popper dip with sliced fresh jalapeno or pickled jalapenos, crumbled bacon, chopped cilantro, or chopped parsley. Serve with Ritz crackers, pretzels, tortilla chips, or fresh veggies for dipping! This dip is good both warm and cold and is perfect for football parties, game nights, and pretty much any kind of gathering you can think of.
If you like your dip extra spicy, feel free to add in more canned jalapenos. It would even taste great with the addition of green chiles. Enjoy!
More Party Dip Recipes
- Pizza Dip
- Beer Cheese Dip
- Million Dollar Dip
- Crockpot Cheese Dip
- Rotel Dip
- Dill Dip
- Crockpot Jalapeno Popper Dip
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Jalapeno Popper Dip
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 16 ounces cream cheese 2 – 8 ounce packages, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon coarse black pepper divided
- 1 teaspoon garlic salt divided
- 1 cup cheddar jack cheese grated
- 1 cup parmesan cheese grated, divided
- 7.4 ounce jarred diced jalapenos drained
- 1 cup panko breadcrumbs
- ¼ cup salted butter melted
Things You’ll Need
- Hand mixer or sturdy spoon
Before You Begin
- Store in an airtight container or covered with plastic wrap in the refrigerator 4-5 days.
- I always recommend grating your cheese from the block over buying pre-shredded cheeses in a bag – especially for dips. Pre-shredded cheese from the store contains anti-caking agents which prevent them from melting as well as freshly grated cheese, and a lot of the time they leave your dip with a grainy texture. Use your favorite mixture of cheese for this dip. We opted for a blend of both cheddar and jack cheese, plus parmesan.
- You can garnish with sliced fresh jalapeno or pickled jalapenos, crumbled bacon, chopped cilantro or chopped parsley.
- Cook and crumble 1⁄2 pound of bacon and mix into the cream cheese mixture before baking for a bacon jalapeno popper dip.
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, 1⁄2 teaspoon black pepper, 1⁄2 teaspoon garlic salt, cheddar/jack cheese 1⁄2 cup parmesan, and drained jalapenos. Use a hand mixer or a sturdy spoon to mix well, until fully combined.
- Spread mixture into an 8×8 or 2-quart casserole dish.
- In a small bowl, stir together panko bread crumbs, remaining 1⁄2 cup parmesan, 1⁄2 teaspoon pepper, and 1⁄2 teaspoon garlic salt.
- Pour melted butter over panko mixture and stir to evenly coat the crumbs. Spread the crumbs over the cream cheese mixture in the casserole dish.
- Bake, covered with aluminum foil, for 15 minutes. Uncover and bake an additional 10-15 minutes, until top is browned and bubbly.
Nutrition
Amanda Davis
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Karen says
I made this dip for our Father’s Day BBQ and it was Delicious! Everyone wants the recipe!