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Jalapeño Popper Dip Recipe Everyone Will Love

Jalapeño Popper Dip

A hot, creamy, cheesy dip inspired by jalapeño poppers, finished with a golden Parmesan-panko crust. Optional green chiles and bacon let you customize the flavor and heat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 8-ounce packages Full-fat cream cheese, softened
  • 1/2 cup Sour cream
  • 1/2 cup Mayonnaise
  • 1 cup Shredded sharp cheddar cheese
  • 1/2 cup Shredded mozzarella cheese
  • 4-6 jalapeños Fresh jalapeños, finely chopped
  • 1/2 cup Grated Parmesan cheese, divided
Topping
  • 1/2 cup Panko breadcrumbs
Seasonings
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Black pepper
Optional Add-Ins
  • 4 ounces Canned diced green chiles, drained
  • 4-6 slices Cooked bacon, crumbled

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and lightly grease a 1 1/2- to 2-quart baking dish.
  2. Beat the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
  3. Stir in the cheddar, mozzarella, chopped jalapeños, half of the Parmesan, garlic powder, and black pepper. Fold in the drained green chiles or crumbled bacon if using.
  4. Spread the mixture evenly in the prepared baking dish.
  5. Combine the remaining Parmesan with the panko breadcrumbs, then scatter the mixture evenly over the dip.
  6. Bake for 20–25 minutes, until the dip is hot, bubbling around the edges, and lightly golden on top. Broil briefly at the end if a darker crust is desired.
  7. Rest the dip for about 5 minutes before serving hot with tortilla chips, crackers, toasted bread, or vegetables.

Notes

Soften the cream cheese fully to prevent lumps. Freshly shredded cheese melts smoothly, and jalapeño heat can vary, so taste the peppers before adding them. Do not overbake, since prolonged heating can cause the dairy mixture to separate.