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!

Jalapeño Popper Dip

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings
Author Holly N.
Course Appetizer
Cuisine Tex Mex
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. Simply delicious!

Ingredients

  • 1 4 oz can diced jalapenos , well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
  • 1 8 oz package cream cheese , softened
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 2 cups shredded cheddar cheese
  • 3/4 cup shredded parmesan cheese
Topping
  • 1 cup Panko bread crumbs
  • 4 tablespoons butter or margarine , melted
  • 1/4 cup shredded parmesan cheese
  • 1 tablespoon fresh parsley

Instructions

  • Preheat oven to 375 degrees F.
  • With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.
  • Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well.
  • Spread into an 8x8 baking dish.
  • Combine bread crumbs, melted butter, 1/4 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.

Recipe Notes

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Nutrition Information

Calories: 267, Carbohydrates: 6g, Protein: 10g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 66mg, Sodium: 397mg, Potassium: 119mg, Sugar: 2g, Vitamin A: 900IU, Vitamin C: 14.6mg, Calcium: 286mg, Iron: 0.6mg