Jalapeno Popper Dip is my go to party appetizer. Rich cream cheese, spicy diced jalapenos and sharp cheddar are topped with crispy Panko bread crumbs and baked until warm and gooey. The result is the most incredible dip, reminiscent of the appetizer we all love so much!
There are very few things I love more than cheese. It is, by far, my favorite food and you’ll find no shortage of cheese recipes here! I also love anything with a little heat so, of course, I naturally love Jalapeno Poppers!
This easy appetizer takes the delicious flavors of Jalapeno Poppers and makes them into a totally delicious scoopable bite. Quick, easy, and totally addictive, this is the perfect party dip for any time of year and can be made up to 3 days ahead of time.
This Jalapeno Popper Dip first appeared on the blog in early 2013 and I can’t even count the number of times I’ve made it since then! It’s literally my daughter’s favorite recipe on my whole site and it’s the one thing that people ask me to bring to parties over and over again!
You can use fresh jalapenos or canned in this recipe. I usually use canned jalapenos because I prefer the flavor. If you’d like to use fresh jalapenos, I’d suggest roasting them first. This dip bakes until it gets warm and melty so if the jalapenos aren’t pre-cooked they’ll still be crunchy.
And just a note, I have successfully replaced the sour cream in this recipe with Greek yogurt several times. If you’re a bacon fan, you can add about 1/4 cup crisp chopped bacon into the mixture.
To prepare this jalapeno popper dip ahead of time, combine the ingredients as directed and spread it into the dish and refrigerate. Combine the topping ingredients and place them in a separate container or sandwich bag and sprinkle them on just before baking.
We like to serve this with bagel chips, tortilla chips, crackers or bread. It’s also delicious spooned into crisp wonton cups or rolled up in crescent rolls and baked.
Jalapeño Popper Dip
Ingredients
- 4 ounces diced jalapenos well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 2 cups cheddar cheese shredded
- ¾ cup parmesan cheese shredded
Topping
- 1 cup Panko bread crumbs
- 4 tablespoons butter or margarine, melted
- ¼ cup parmesan cheese shredded
- 1 tablespoon fresh parsley
Instructions
- Preheat oven to 375°F.
- With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.
- Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapenos, mix well.
- Spread into an 8x8 baking dish.
- Combine bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and parsley.
- Sprinkle the crumb topping over the cream cheese mixture.
- Bake 15-20 minutes, or until hot and breadcrumbs are golden brown.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
Cuisine Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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great recipe!! I used this recipe and added some corn and bacon (had to use up some ingredients because I don’t like wasting food). it was a cross between jalapeno popper dip and Mexican street corn LOL! Your recipe alone was fantastic though! definitely going to make again!
great recipe!! I used this recipe and added some corn and bacon (had to use up some ingredients because I don’t like wasting food). it was a cross between jalapeno popper dip and Mexican street corn LOL! Your recipe alone was fantastic though! definitely going to make again!
This was delicious! Everyone loved this dip! Will definitely make again!
About to make this for a Super Bowl party. I have a recipe very similar to this from my SIL but she uses mayo not sour cream. What are your thoughts on this? Also you didn’t specify hot canned jalapeños in your recipe and neither did she. Should I use hot? Thanks!
I prefer hot because I like the spice, I have always made it as written with rave reviews and I’ve not used mayonnaise in this recipe.
Thanks for answering so quickly. Do you see any problem with doubling the recipe for a larger crowd?
This recipe doubles well (you may need to add about 5 minutes to the cooking time)!
This a great dip. The first time I made I double the recipe and it was a big hit it was gone within 30 minutes. Everyone requested that I make it again.
Great dip! I usually roll my eyes at commenters suggestions but I did add some cooked and crumbled bacon into the mix and I substituted crumbled ritz crackers for panko. Ritz cracker topping is superior. Great dip!!! Thanks for the recipe.
I followed it exactly and I’m not sure what I did wrong, but it was really bland and just not a good dip.
I’m sorry to hear that, Julie! This recipe is usually a hit. I wonder if your jalapenos were mild?
Can you warm this up in the microwave?
Yes you can heat this up in the microwave, but the bread crumbs may not be crispy.
This was delicious! How many days post making this is the dip good for? Also has anyone tried freezing? What has the experience been?
This dip will last about 5 days in the fridge.
Thank you so much for posting the recipe! Very easy to follow and my family loved it!
Would it work ok if some crumbled cooked bacon was added to the mixture?
Yes, Lynn! That sounds delicious!