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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Can this dip be made ahead of time?
Yes it can.
I found this dip recipe probably right around the time you originally posted. I’ve made it about 10 times so far. Any time there is a party, this dip is ALWAYS requested!!! Amazing.
I had a jalapeño popper dip recipe that I liked a few years ago but couldn’t remember where it came from so I gave this one a try on a whim and it was even better than the one I made before! Maybe one of the best, easiest dips I’ve ever made. I could eat this as a meal. I made one little change which I think makes a nice difference – I added 1 small can of roasted green chiles in addition to the jalapeños. It increases the pepper flavor without making it too spicy. Delicious!!
Sounds amazing Melanie! So glad you love the dip!
Yes, a hit bacon and fresh jalapenos, roasted. Thanks for sharing.
I have the pickiest husband in the world and he gave this dip a 10/10. It was amazing. I would not change one thing it was absolutely perfect. My guests were devouring it and even asked to take home leftovers lol. It was incredible definitely try this! Not too spicy either it’s just right.
Recipes look delicious!
Hi! If I don’t have a mixer, can I still make this dip?
Hi Mary, yes you can still make this dip but you will just have to mix by hand. If your cream cheese is room temperature, it will be easier to mix! :)
Made double recipe in 9X13 pan.,for our granddaughter’s 12th birthday. Everyone loved it. I think that I would use a little more jalapenos,will definitely make again, super easy. Thanks Holly for the great recipe!
This dip is awesome! I love poppers, so naturally I was drawn to this recipe. I used the Jalapenos I grew this summer and broiled them til a bit of a black char on them, also used a couple habanero peppers. It’s bomb! Thank you for the recipe!
Hi! I was wondering if anyone here has used Italian seasoned Panko breadcrumbs With this recipe or if I should but plain? Thanks!!
Easy and delicious
Everything looks so good, I am sure my grandsons will love it.
Love your recipe
So delicious and simple to make as you’re heading out the door to a party!
Popper dip good
Looks delicious
Recipes look great!
Great recipe!! Huge hit!! Was wondering how long it will keep in the fridge once baked and if you’re able to freeze it baked? Thanks!!
Once baked it should last in the fridge about 4 days or so. I haven’t tried freezing this dip.
So easy and SO delicious! Definitely making this pan of cheesy goodness again!