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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A great party recipe, thanks for sharing and linking up again with us at the #WWDParty. Have an awesome weekend.
This dip is a classic! Thank you so much for linking this recipe up at Recipe Sharing Monday. I hope to see you back next Monday. Have a good weekend!
Popped in from the Thrifty Thursday link up.
This looks great! Glad I saw your link up. I can’t wait to try it.
My to favorite snacks/appetizers jalapeno poppers and dips. I always like to dip my poppers in ranch dressing, I bet that would make a great addition. This dip looks great. (seen on Two Cup Tuesday)
Great picture! Love baked popper dip! Thanks for linking up with Mouthwatering Mondays! Have a great week ;-)
This looks absolutely fabulous!!! You can’t go wrong with all that cheese! It sounds like it would go so well with Ritz crackers. Oh my goodness, makes me wanna make it now all for myself.
Stopping by from Two Cup Tuesday by the way! ;)
Which is better to use just regular bread crumbs or panko? Also which bread or crackers would you recommend serving this dip with?
I prefer panko but either would work. You want to use a cracker that has a little bit of strength. Tortilla chips work great as well.
Great dip…but wouldn’t put the bread crumbs on next time…found it to be too much but it still was a hit
Couldn’t Parmesan chesse except for the grated kind in the bottle. Should I use that or would mozzarella make a good substute??
Yum O!
Are those French’s Onion Strips (or whatever they’re called) mixed in there too?
Just bread crumbs. :)
Add a small drained jar of pimento;s for color and you have a Christmas Dip!!
Great idea!
Thx for this…I made it low carb by replacing bread crumbs with finely ground up pork skins. It was fab & EVERYONE loves it!
can this recipe be done in the microwave…would like to make it for a family Christmas at a motel in January
could this possibly be done in the microwave or can it be done up cold?
I’m sure it could be microwaved. I would just skip the breadcrumbs so they don’t get soggy.
Hi I bought the ingredients for this yesterday and the only 4oz can of jalapeños I could find are “chopped” not diced. Will these work ok or should I buy the jalapeños that are soft slices in the juice that are ready to eat? Please help before thanksgiving!! Thank u,
Brandy
Those will work just perfectly!
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. :)
Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
Miz Helen
I had been looking for something different to serve before Thanksgiving dinner as an appetizer – I think this will do! Sounds Fabulous, thanks for the great recipe!!!!
I pinned this – the holidays are coming.
I can see why people love it, sounds delicious. I think I’m going to make this one soon but make my own roasted jalapenos instead of the canned. :) YUm! thanks so much for a great recipe, pinning!