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