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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Made this for part of our Christmas Eve appetizer spread this year and it was very good.
My brother in law made this yesterday for Christmas. It was delicious! A keeper for sure.
I bet you could put some crumbled bacon in that and make it even better. lol
Saw this and just have to make it for the boat races errr time trials in January. For the past few years I’ve been going to the river and cooking for my daughter and her friends because I like to cook and enjoy watching people enjoying what i cook. I really think this is going to be a big hit with the ByuBoyz and girls this next year. Though I might ” tweek ” it a little bit cause we do have some ” Cajuns” coming .lol
Delicious! I use crushed Ritz crackers in place of the bread crumbs. (Just found Bacon Ritz and excited to try them!) I also add 6 pieces of chopped, crispy bacon and some diced green onions, Then I add a small can of crushed pineapple to the dip! Dish is always licked clean!
Looks delicious and I am sure tastes too!. Wondering what the serving size. I have a party for 30 coming up and wondering if I would need to work on more than 1 batch. thanks
For 30 people you might like to double the recipe. Enjoy!
I made this just now and OMG it’s so good. My husband gets home in a little bit and he’s going to wonder why one if the corners of the pan is empty! Haha I used a spoon. This is nomnombomb!
LOL! So glad you loved it Mollie!
Jut wondered if you use fresh or canned jalapenos when you make this dip?
I used canned.
I loved this Dip: however the topping needs to be cut in half each time I make it it tastes powdery
What would you suggest is the best way to eat this?
We like to eat it hot out of the oven with tortilla chips or crackers for serving.
Love it & will make it again. Holly you do a great job & wow you look great too. (sorry just had to)
Thank you Shawn! :) Glad you enjoyed this, we love this one too!
Do you know how this freezes and if so, how long it needs to cook from frozen?
I haven’t tried freezing this recipe.
Can you make this a day a day a head of time and put in oven or microwave to heat up.
You can certainly make the dip ahead. I would store the topping in a ziploc and then add it to the dip just before baking. :)
Delicious, Love jalapeno poppers this dip is best, thanks for sharing with Hearth and Soul blog hop. Pinning.
This is the second of your recipes I have pinned from Motivational Monday! I can’t wait to try them both! Following you on Google+ now too.
Thank you Susan!! :)
Do you know what the serving size is?
Depends on the level of your willpower! This is so good, it could be a single serving!! LOL
OMG…..I am sooo starving now! This looks so good!!! You know what would make it of the chain? BACON!!!!!! I always put cooked bacon in my jalapeno popers and its the bomb!!! Try it! You’ll Love it!
Thanks for this recipe! I can’t wait to make it!!!!
Bacon is wonderful in everything!!
Oh my gosh Holly.. This is the best recipe.. I made this last night for my bible study and there was none left.. They made me promise to bring it back it on fall and it is great on pizza.. Lol
I made it last night. I used the entire 12oz jar of jalapenos. I really like spicy food and so did my guest.
Did you jar say pickled jalapeños? That’s all I can find…
Yes, that’s correct.
Can u make this in a crockpot
I’m sure it would be great in a small crock pot! The bread crumbs wouldn’t crisp up so you might like to skip that part or panfry them and add them just before serving.