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 216 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


  • 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


  • 1 cup Panko bread crumbs
  • 4 tablespoons butter or margarine, melted
  • ¼ cup parmesan cheese shredded
  • 1 tablespoon fresh parsley


  • 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.


Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
4.95 from 216 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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Recipe Rating


  1. I’ve made these three times in less than a month. They are so easy and so delicious. Thanks for the great recipe!5 stars

      1. This can be easily doubled. 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!

  2. I drizzle heated up red pepper jelly on top before serving. It kicks it up a notch and makes a huge difference (its like the sauce you get at Arby’s with their poppers). Soooo good! A bit sweet but still spicy. Have made numerous times this way and it’s always a big hit!5 stars

  3. I roasted fresh whole jalapeños
    and added some pork breakfast sausage. It was a hit. Making it again for Thanksgiving.5 stars

  4. This was a big hit last night at the neighbor’s weekly evening gathering! Thanks so much for the recipe.
    We like spicy chile flavors, so I roasted and diced about a cup of jalapenos and it was perfect. Also I used a crock pot to cook and serve it. After mixing, I put the ingredients into a large crock pot and turned it on low for a little over 2 hours. I toasted the topping mixture in a skillet on the stove, stirring constantly to avoid burning and then cooled it on a cookie sheet. I spread the topping in the crock pot just as I was leaving the house. It worked beautifully. And everyone loved it.
    Thank you again for a great recipe!5 stars

  5. Made this tonight and I’m pretty disappointed in it. Very bland. Followed recipe to a T. I usually read all comments before making and take into consideration there suggestions. I was in a hurry and didn’t tonight.2 stars

  6. This has become my go to recipe when having people over. Sometimes I want to have people over just so I can make it. It’s soooo good! One modification I love is to use a shredded Swiss/gruyere cheese blend instead of the cheddar and Parmesan (I buy it from Trader Joe’s). And I always add 5-6 strips of crispy chopped bacon. Thank you so much for this recipe!! It’s the best.5 stars

  7. This was great! Made it for game night and everyone enjoyed it. Added a little garlic to the panko topping and the garlic made me think shrimp or crab would be great in this dip too. Thanks for an easy, top hit recipe!5 stars

  8. This is AMAAAAZING! Thank you! I wondering for step 3 if you mix those ingredients in the mixer, or fold them in? I ask because why dice the jalapenos, since the mixer will chop them up. Thanks in advance and again, I love it and will make this again!5 stars

    1. Hands down, one of my favorite recipes too Katie! For step 3, you could use a mixer to mix them in or fold them in, whichever you prefer. Both turn out delicious!

    1. Hi Karen, I have never tried this recipe in the slow cooker but I imagine it would turn out delicious. I would heat it on low for an hour or two to fully heat through. The breadcrumb topping may get soggy you can toast separately and sprinkle on top or leave it off.

  9. So good we’ve made 3 times the past month. We’re from Texas so we did the fresh grilled Jalapeños with seeds, and added an additional 2 habaneros and serranos, 1 T. Worcestershire, and 1/2 c. cream to keep it thin enough for chips. Topped it off with green onion, crumbled bacon and thinly sliced fresh jalapeños for garnish. I have now sent your recipe out no less than 10 times!! Thanks for making me look good at a family gathering.

    1. Rochelle, that sounds so amazing! I love peppers of all kinds and love the idea of switching it up and adding some extra heat!

  10. Can the jalapeno dip be frozen? Of course the topping would be put in a bag and not added until I was ready to cook it. Thank you so very much

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

  11. You suggested for the Jalapeño Pepper Dip could be rolled up in Crescent Rolls.
    How and how long to bake them?? Thanks!!!

    1. Add a small amount of filling to the large end of the crescent and roll up like normal, I would follow the package directions for the best cook time!

    1. I’ve only made the recipe as written. While I’ve never tried it, you could maybe try ricotta or marscapone. Let us know if you try it Mary!

  12. Looks like I’ll be in the kitchen cooking up your delicious fares with recipes offered by the ones who can set me on fire !