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.
Ingredients
- 4 ounces diced jalapeños 1 can well drained, see notes for fresh jalapeno
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- ¾ cup shredded Parmesan cheese
Topping
- 1 cup Panko bread crumbs
- 4 tablespoons melted butter or margarine
- ¼ cup shredded Parmesan cheese
- 1 tablespoon chopped 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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My family and friends love this appetizer, always a hit ! Thank you ! I am wondering if I can make this ahead of time without baking it and freeze it for a ski trip ?
Yes! This dip freezes well before baking. I would recommend making a fresh breadcrumb mixture to top the dip so it gets nicely crisp still.
Can I use a clad baking pan versus a glass baking dish? Would the bake time and temp change?
Either will work just fine Makayla! Enjoy!
Can I use a can of green chilies in place of jalepenos?
I haven’t tried it so I can’t say for sure but other readers have with great success. If you try it I would love to hear how it turns out!
are you using picked jalapeno?
.thank you
Yes, or fresh jalapeños. If using fresh you will want to roast them first so they aren’t still crunchy when added to the dip. Enjoy!
Hi, can I make this recipe in my mini crockpot instead of baking in oven?
Absolutely! I recommend toasting the crumbs in a skillet until lightly browned. Cook the dip in a slow cooker and sprinkle with the toasted crumbs for serving.
Made this once! Loved it. Going to make it for thanksgiving… can I make the dip mix ahead then bake on Thursday for the big day? Thanks.
Absolutely! To prep ahead, prepare the dip as written. Mix the breadcrumb mixture and store it in a separate container (or sandwich bag). I would take it out of the fridge about 30 minutes before baking and sprinkle on the crumb mixture then. It should cook for the same amount of time. Enjoy!
Love this recipe!! If I wanted to do a larger portion, should I increase the 8×8 pan size?! Thanks in advance! :)
This can be easily doubled. It can be baked in a 9×13. I would cook it for the original 20 minutes then check to see if it’s warm, if not I would add another 10 minutes and so on until it is heated through!
This dip is always such a hit when I make it and now I can call it award winning! I made it recently for a friendly dip competition with some of our family and friends at a football party. Out of dozen or so different dips this one was voted #1! I can never go wrong with any of the recipes off this site. Thank you!!
Woohoo! I’m so happy to hear this recipe was a hit. Thank you for sharing Stacy.
I was introduced to this recipe last year and now been making it for parties. Everyone said this is great and always get excited when I bring it.
This is the best dip for gatherings!! I’ve made this numerous times and never a teaspoon left. Sometimes I add bacon, extra peppers or different cheeses and still turns out delicious. Love all your recipes!! Thank you!!!!!
I am so glad you are enjoying the recipes Laurel! Thank you for sharing.
Everyone was obsessed. I used fresh jalapenos and roasted them. Very good!!
Delicious. Great recipe.
The serving for 12 is very generous. It would feed 24 easily.
I would only make half of the topping.
Will definitely make it again.
Made this last night. I forgot to grab cheddar so I used a Mexican blend. Everyone loved it! It’s a keeper, thank you.
Great dip!
I make this quite often and it is delicious. Can you make it ahead and freeze it before cooking?
Yes, this dip freezes well before baking.