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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This is an awesome dip but I had to salvage it since the topping literally caught on fire (up in flames) about 3 minutes into popping it into the oven. I am a very experienced cook and have never had something like this occur. Thoughts?
I have no idea how that would happen as it is a typical bread crumb topping at a fairly usual temperature. You might like to have your oven checked as that doesn’t sound right.
Question: has anyone just jalapeños without roasting?
You can but they will have some crunch to them.
I just used the canned chopped jalapenos and it was delicious.
Hi, I didn’t read through all of the comments so apologies if it has been asked already – I plan on trying this but doubling the recipe: should the baking time or temp be adjusted for this?
If you double the recipe, it may need a few extra minutes (maybe 8-10 min extra) to heat through and melt the cheese in the middle. If you put a butter knife in the middle, it should be hot when removed.
I done 10 minutes extra and it turned out perfect! It was a hit at my family Christmas dinner. Aside from it being so yummy, it’s super fast and easy to make so I will definitely add this to my recipe fav’s!
So glad you loved it! Merry Christmas to you and your family!
This is a very easy recipe and it is delicious!
Could I make this in a slow cooker?
Hi Morgen, I have never tried this recipe in the slow cooker but another reader has with great results. They recommend leaving the topping off as it might get soggy not being browned in the oven. Let us know how it turns out for you!
This looks like it will be a favorite for me.
I want to keep in Keto friendly, so could I just leave out the Panko bread crumbs and add more cheese in the topping? Or your suggestion?
That sounds great Debbie! Enjoy!
I added bacon, used a quarter cup more parmesan than indicated in each step of recipe, roasted and peeled fresh jalapenos (8, not 4-6), and used Italian panko crumbs. Freaking awesome!
That does sound delicious Christopher, thanks for sharing.
Do you think this recipe would work with frozen chopped jalapenos?
We have not tried it with frozen jalapenos but it should turn out fine Allison! Let us know how it goes.
If I took this for a potluck in a pan, will it still taste good once it cools? Or is it better warm? I leave earlier than most at work and can’t leave a crock pot behind.
Hi Lynn, this dip is best served warm, but still tastes great at room temperature.
Looking forward to giving this a try for our next get together.
It is so delicious Sandy! It’s one of my personal favorites. :)
Thank you for this recipe! It was very easy and turned out great.
That’s great Anna! So happy to hear that :)
For freezing do you still bake it and then put in the freezer? Or just put it all together & bake it after thawed? Thank you!
I would suggest putting it together (keeping the topping separate) and baking once defrosted.
Delicious recipe! For anyone wondering about making this in a crock pot, I’ve done it numerous times. Works best if you bake it the day before, minus the crumb topping. Next day just put it in the crock pot on low, until it warms up. You can toast the crumb topping separately and just sprinkle on top, but it’s great without it. I bring this all the time in the crock pot, for potlucks at work, and it’s a hit!
Thanks for sharing Trista! I am so glad you enjoyed the recipe!
Looks delicious
Thanks Margie! I hope you enjoy it :)
Hi Trista,
Thanks for the crockpot info. How long approximately will it take to reheat in the crockpot on low setting, as you suggested? Do you think once it is brought up to a heated temp I can transfer to a serving dish? It will be for Thanksgiving party and would love to put in pretty dish :) There won’t be any room in oven since Turkey will be cooking :)
While I haven’t tried it in the crockpot, I think it may take an hour or two to heat thoroughly. Hopefully Trista will be able to give a little more help!
I have made this many times and it’s always a big hit. I make it in the crockpot; low setting for 1-1 1/2 hours then switched to the warm setting. I also doubled the recipe… of course it was gone in a blink! I did not add the topping because I felt it would get soggy. Enjoy!!
Great idea to cook in the slow cooker!
Can this dip be frozen before baking?
It sure can! Defrost in the fridge overnight. I’d leave the breadcrumb mixture separately (in a little freezer bag) and sprinkle before baking.
I made this dip for our Super Bowl dip contest and it was a hit! I won second place.
I am so glad you loved it Elba, it is always a hit on game day here too!
This Jalapeno Popper Dip is delicious!! I had a lot of company in town for Christmas. We made it twice. This is now a go to for a good appetizer!!
So glad everyone loved it! It is one of our favorites too.
This dip was OMG AMAZING!!! I was making it for someone who likess spicy hot stuff but even us wimpy people loved it!! Not hot at all- just super flavorful! Definitely going into the “Keepers” folder and we will be making this again…and again…and again!!!
I am so glad you loved it Joellyn! It is one of our favorites too!
OMGosh this dip is amazing! I’ve made it at least 4 times since I found the recipe 3 weeks ago. Everyone loved it and asked for the recipe. I’m making it for our Halloween party tomorrow night. I did add bacon pieces to the mixture then sprinkled cooked bacon on top. Delish!!
Mmmm, bacon! That is such a great addition. So glad you love the dip Myra!
I am so excited to make this!
I am planning to make this dip for a dinner I am attending this Friday. Since I am coming from work, can I make it on Thursday night and just reheat on the Friday?
You sure can!
Still my all time favourite dip! Everytime I take this to parties people can’t get enough! SWP Employee
❤️Our favorite too!! Thank you Sam!