Jalapeno popper dip is a warm and creamy party appetizer taking its flavor cues from jalapeno poppers and turning them into cheesy scoopable bites. Try this party favorite with cream cheese, sour cream, bacon, a four-cheese Mexican blend and fresh jalapenos topped with a crispy panko bread crumb layer.
Today we’re making a jalapeno popper dip that’s a great appetizer to bring to the Super Bowl party, get-togethers and potlucks. It delivers all the flavors of a warm, creamy and cheesy jalapeno popper, without all the work.
It gets a little kick from fresh jalapenos (which you can also roast for even more flavor) but not so much heat that you’ll be running for a glass of milk. Customize the spice level to your tastes by removing or keeping the seeds. For more fun party dips, try this million dollar dip, the crowd favorite buffalo chicken dip or its slow cooker version, the meaty cream cheese sausage dip, or this cheesy Velveeta Rotel sausage dip.
JALAPENO POPPER DIP RECIPE TIPS
Cream cheese – Bring the cream cheese to room temperature before mixing so it’s easier to combine with everything else. I’ve seen recipes where you can substitute cream cheese with Greek yogurt for a healthier option.
Jalapenos – You can use a 4 oz. can of diced jalapenos instead of fresh jalapenos. Just make sure to drain the can well so the dip isn’t watered down. If you want to tame the heat a little, try some pickled jalapenos instead.
If you’re sticking with fresh jalapenos, remove or keep the seeds and ribs (the pale fleshy parts) as needed since this is where all the heat is. I went with a mix of removing the seeds from four jalapenos and keeping the seeds of the remaining two and it was perfect – it wasn’t too spicy but not too bland either. Try experimenting and cater it to your spice level.
You can also roast your fresh jalapenos for more flavor by brushing them with some oil and baking them at 450°F for 5 minutes on each side or until the skins blacken and bubble.
Bacon – Cook your own bacon slices then chop or crumble them or use store-bought real bacon bits for a quick and easy option.
Topping – Feel free to swap out panko breadcrumbs for 1 cup of crushed Ritz crackers.
Cheese – I used a Mexican four-cheese blend which is a mix of Monterey Jack, cheddar, Asadero and queso quesadilla. Feel free to substitute it with a different cheese like mild, medium, sharp, extra-sharp cheddar or cheddar-blends, or a melty kind of cheese like mozzarella for epic cheese strings.
Green onions – These really bring a fresh, crisp and peppery flavor to the dip.
Presentation – Top with diced green onions or leftover jalapeno slices before serving.
Serve with – Serve with tortilla chips, crackers, or bread.
Add more flavor – Try adding some paprika or smoked paprika for a little more flavor.
Extra cheesy – Switch out the panko topping for more cheese to get an extra cheesy dip with lots of cheese strings. You can use any kind of cheese for this top layer.
Skip the crust – If you’re not a fan of the top layer, skip it and just serve the dip as-is.
And that’s about it. Have fun dipping and customizing it to your tastes! Let me know of any changes you made or how many seeds you left out or kept in the comments below 🙂
MORE DIPS TO TRY
- Million Dollar Dip
- Cream Cheese Sausage Dip
- Buffalo Chicken Dip
- Slow Cooker Spinach and Artichoke Dip
- Slow Cooker Buffalo Chicken Dip
- Velveeta Rotel Sausage Dip
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Jalapeno Popper Dip
- Total Time: 30 minutes
- Yield: 12 1x
Jalapeno popper dip is a warm and creamy party appetizer taking its flavor cues from jalapeno poppers and turning them into scoopable bites.
- 16 oz. cream cheese
- 8 oz. sour cream
- 6 jalapenos, roughly chopped (seeds removed or include seeds if you like it really spicy)
- 6–8 slices cooked bacon, roughly chopped / 1/2 cup real bacon bits, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 (8 oz.) bag Mexican four-cheese blend, shredded
- 1/2 teaspoon ground cumin
- 1/4 cup green onions, sliced (optional)
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/4 cup Parmesan cheese, grated
- Combine cream cheese, sour cream, jalapenos, 1/2 the bacon, garlic powder, onion powder, cheese and green onions (optional) in a large mixing bowl and stir to mix well.
- Make the topping with panko, butter and Parmesan cheese.
- Transfer cream cheese mixture to a small casserole dish or a 10″ cast iron pan and top with panko topping. Sprinkle with remaining bacon.
- Bake at 350°F for 20-30 minutes or until the panko topping is golden brown.
- For more flavor, brush the jalapenos with oil and roast them at 450°F for 5 minutes on each side or until the skins blacken and bubble.
- The heat is in the seeds and ribs of the jalapeno so remove them as needed and adjust to your spice level and tolerance.
- Add more flavor – Try adding some paprika or smoked paprika for a little more flavor.
- Extra cheesy – Switch out the panko topping for more cheese to get an extra cheesy dip with lots of cheese strings. You can use any kind of cheese for this top layer.
- Skip the crust – If you’re not a fan of the top layer, skip it and just serve the dip as-is.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 10 mins
- Cook Time: 20 mins
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