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
4.98 from 515 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
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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.
4.98 from 515 votes

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

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 stupidly started baking this even though I have to bring it to work in the morning… Do I just refrigerate it and then reheat it? I’m wondering if the crumbs will get soggy.

    1. You can refrigerate and reheat it. If you reheat in the oven the crumbs should crisp up just fine!

  2. This was really good. I used spicy red peppers (malagueta) as I didn’t have jalapeños and I didn’t add the topping, to keep it low carb, and it was delish! Will definitely make this again. What a great base for any kind of dip. Swap peppers for another vegetable. Thank you!5 stars

  3. Dip tasted good but the topping didn’t taste blended. Tasted like i was just eating panko crumbs from the box. I used ingredients as directed. Any suggestions? Would like to try this again5 stars

    1. Sorry to hear that the topping wasn’t as expected. Make sure the butter is melted to help combine all the ingredients before topping the dip. I make this dip in an 8×8 baking dish but if using a smaller dish you may want to reduce the topping as it won’t be spread out as expected in the recipe. I hope that helps!

  4. 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!5 stars

  5. 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!5 stars

  6. 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!

    1. 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.

      1. Thanks for answering so quickly. Do you see any problem with doubling the recipe for a larger crowd?

  7. 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.5 stars

  8. 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.

    1. I’m sorry to hear that, Julie! This recipe is usually a hit. I wonder if your jalapenos were mild?

  9. This was delicious! How many days post making this is the dip good for? Also has anyone tried freezing? What has the experience been?5 stars