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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Do you spray the pan before baking with non strick spray?
You can but I don’t usually. I don’t find the mixture sticks to the pan as it has quite a bit of moisture.
Wouldn’t taste good if I don’t have sour cream
You can use greek yogurt (or plain yogurt) if you don’t have sour cream.
Hi! Silly question, but hoping you can help me out. You mentioned in the recipe that this jalapeno popper dip can be made up to 3 days ahead of time. So would you do everything except bake it? Just keep it in the refrigerator until just before ready to serve. And then put it in the oven. Would it need to be in oven longer since it’s been in the fridge? Thank you and hope to hear back from you soon.
To prep ahead, prepare the dip as written. Mix the breadcrumb mixture and store it in a separate container (or sandwich bag). I would take it out of the fridge about 30 minutes before baking and sprinkle on the crumb mixture then. It should cook for the same amount of time. Enjoy!
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Thank you Wanda! :)
I would like to make the Jalapeno popper dip, but the videos dont show the actual amount of what is needed. Where can I find this??
You can scroll up from this comment and you will see the full amounts.
I stuffed sweet bell peppers with it and then baked them….Super delicious. Have made it for 3 parties and keep getting requests for more. Thanks for the simple easy recipe.
Great idea Roopa, thank you for sharing.
For Low carb, swap pork rinds for the panko. This sounds yummy!
Joy, you can check out Holly’s Easy Low Carb website for more low carb recipes!
Can you make this in a crock pot?
Did anyone ever answer you? I too was wondering if this could be made in the crock pot. As I’ve not found an answer yet — I’m going to try it tonight for an office carry-in tomorrow. With any luck it should all work out. I will do the breadcrumbs in a skillet and add it before serving. Will reply tomorrow how it things worked out! ;-)
My brother used Doritos instead of the bread crumbs and it was a hit at thanksgiving .
Had this for Thanksgiving ! Loved it ! Used real jalapeños (6) roasted no seeds ,just right ! Warm not to spicy !
I’m so glad you loved it!
I am taking it to a holiday party at my university which is at 1 but I’ll be on campus by like 8 AM so I am wondering if I should bake it at night and then just warm it up before taking it with me in the morning or should I just bake it in the morning? Also, I don’t really want to take the hot dish with me so what kind of container do you recommend I should take it in?
You can certainly heat this in the microwave as well. My suggestion would be to toast the breadcrumbs in a skillet, cool completely and place in a separate container.
Place this recipe a microwaveable container and heat at the party. Once heated, sprinkle with the breadcrumbs before serving.
Can this Dionne served cold?
It’s best served warm or room temperature.
Can i put this all together & refrigerate overnight then bake the next day? I’d love to be able to make ahead & serve it for an appetizers before Thanksgiving dinner!
Yes, I do that all of the time. I keep the crumb mixture separate and sprinkle on just before baking.
Can the whole dip be made ahead of time, then frozen? Or baked, then frozen? All minus the bread crumbs.
I haven’t tried freezing this recipe.
Looks way to yummy
Can’t wait to take camping for Thanksgiving family 4wheeling adventure.
We try something different every year.
Thanks for all of your comfort foods!!
Remember moderation and safety in numbers with help with over indulging!
:) Enjoy Dani! This is definitely our favorite so I hope your family loves it too! Have fun on your 4-wheeling adventure!
I can’t wait to make this.
This looks awesome! Absolutely love it!
I cannot eat anything spicy. would regular green peppers work ok instead of jalapeño?
Ever try adding Chorizo? I’m making this today and saw some added sausage or bacon….I’m thinkin….Hmmmm chorizo.
Has anyone successfully made this in a crock pot?