two images of Jalapeno Popper Dip with rich cream cheese, spicy diced jalapenos and sharp cheddar topped with crispy Panko bread crumbs

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!

Jalapeno Popper Dip served with crackers and garnished with fresh jalapeno slices

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.

crackers being dipped into Jalapeno Popper Dip

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.

Jalapeno Popper Dip served with crackers

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.

Jalapeno Popper Dip being scooped

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.

Jalapeno Popper Dip served with crackers
4.95 from 228 votes↑ Click stars to rate now!
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Jalapeño Popper Dip

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. Simply delicious!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings

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

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
4.95 from 228 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 267 | Carbohydrates: 6g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 397mg | Potassium: 119mg | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 14.6mg | Calcium: 286mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine Tex Mex

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Jalapeno Popper Dip with cream cheese, spicy diced jalapenos and sharp cheddar topped with crispy Panko bread crumbs on top in a white dish with crostini on the side

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I just found your site and made this for the first time, it was great! Thanks for sharing! I have quite a bit leftover since it’s just my husband and I, I was wondering if I can refrigerate and put back in the oven to eat another day?c

    1. You won’t get the breadcrumb topping crispy if made in the crockpot but I would say about 2-3 hrs on low should be enough to melt all the cheese still!

  2. Hi Holly, I am dying to try this recipe … but I need to know what size dish to use, please?

    I have been through an incredible number of your recipes and have bookmarked at least 30 of them. I hope I live long enough to try them all! LOL

    1. I use an 8×8 baking dish but any small casserole dish, baking pan (or even pie plate) will work just fine! Enjoy the recipes.

    1. Personally, I think this dip is delicious is hot or cold! But there is something extra delicious about the cheesy melted goodness of this dip. You can prep it ahead of time and then bake it when ready to serve or bake and then reheat it when ready to serve for the best flavor!

  3. I am already on my 3rd time to make this, and this time I’m doubling the amount for a large crowd! I made it for the first time for a Christmas party for 30. The second time was for the Super Bowl party we hosted, and there was none left over. I can easily see this becoming my go to dip for any occasion!5 stars

  4. I was wondering how much is a serving? I’m eager to try this but I’m currently watching my calories and would like to know what measurements to use to log this!5 stars

    1. Hi Yakoh, we recommend using a calorie tracking app like MyFitnessPal for accurate results but serving is about ⅓ to ½ of a cup. Hope that helps!

      1. You sure can! Defrost in the fridge overnight before baking and I’d leave the breadcrumb mixture separately (in a little freezer bag) and sprinkle before baking.

  5. Well this was a surprise hit. The most repeated phrase of the night? ‘Is there any more of this dip?’ I think next time i make it i will double the recipe since 8 people annihilated it in roughly 10 minutes. It’s great.5 stars

  6. Taste tested it as we prepared, and decided to stir some juice from the jar of picked jalapeños to give it a little more zing! Delicious!5 stars