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.
Jalapeño Popper Dip
Ingredients
- 4 ounces diced jalapenos well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 2 cups cheddar cheese shredded
- ¾ cup parmesan cheese shredded
Topping
- 1 cup Panko bread crumbs
- 4 tablespoons butter or margarine, melted
- ¼ cup parmesan cheese shredded
- 1 tablespoon 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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I wanted to make this dip but the summer heat was deterring me. I decided to crock pot it and y try pasting the bread crumbs on the stove top. But the big tip here…I “roasted” the peppers in the air fryer! 15 minutes turning once 350 degrees. Hello new summertime dip!
Thats a great tip Tuesday!
Made with poblano pepper due to my stomach can’t handle heat anymore and it was excellent!
what is the prep for up to three days before you mentioned
To prep ahead, prepare the dip as written. Mix the breadcrumb mixture and store it in a separate container (or sandwich bag). I would take it out of the fridge about 30 minutes before baking and sprinkle on the crumb mixture then. It should cook for the same amount of time. Enjoy!
This recipe rocks! My sister in-law always brought this to parties and I wanted to make it for my own and it’s super easy and everyone loves it! I roasted my own jalapeños the 2nd time and it’s definitely worth trying bc of how easy and flavorful it is. I absolutely love your recipes, they are so easy to follow and always a crowd pleaser!!
I am so glad you have been enjoying the recipes Courtney!
This recipe has become a new year celebration tradition. Everyone loves it. I make a few small changes. We like things spicy so I roast, peel and chop fresh jalapeños and hatch chiles. Today, I’ve added some mozzarella to the cheese mixture because I was short on parmesan. It worked out just fine.
I am using jalapenos I froze whole from the garden. Once I defrost them, do I ‘roast’ them in the oven? How long?
I haven’t tried it using frozen fresh jalapenos but that should be just fine. The roasting of the jalapenos helps soften them for this dip. Once you thaw the jalapenos, they will likely already be soft so that step may not be necessary. If you try it I would love to hear how it turns out!
I am making the Jalapeno Popper Dip to take to a party tomorrow night. Is it okay to prepare and cook the dip in the oven today and pop it in their microwave to reheat when I get the the party?
Thank and I love all your recipes.
Sure you can. You can also prep ahead and bake just before serving. The breadcrumbs may lose a little crunch, but it’ll still be delicious!
We loved this as a side to a 7 layer dip. Altered a little, but not too much to not call your baked popper recipe near genius in its simplicity and flavor.
We have very much enjoyed your delicious recipes. Thank you so much for sharing!
Great idea! So glad to hear how much you love this dip! You’re very welcome, thank you for enjoying the recipes as well!
Can this be made in a crock pot? Leaving the bread crumbs off I’m thinking would work?
Yes, it will definitely work; I’ve prepared it in a little slow cooker successfully before! If you’d like to include the crumbs, cook them in butter in a skillet until golden. They can sit at room temperature and be sprinkled on top for serving (or you can leave them off as you’ve suggested).
Hi! Do you think that I could substitute the sour cream with plain yogurt for this recipe?
That’d work just fine Lindsay! The texture may be slightly different, but it will still be delicious!
Do you use pickled jalapeños? I don’t think I’ve seen canned jalapeños that weren’t pickled.
Both work Heather!
You can find canned jalapeños in the store near the “Spanish section” like Goya and salsa’s etc. The Walmart by me has them in the same isle as salsa, taco stuff and they have canned jalapeño’s and canned green chiles just in case you need them. The canned ones are not pickled and you can get them usually regular or fire roasted! But I would totally recommend roasting your own! Super easy and the flavor is awesome