This is my favorite Jalapeño Popper Dip Recipe with lots of melty cheese, spicy seasonings, crunchy topping and extra jalapeño peppers. Everyone loves this crowd-pleasing dip. Make an extra batch and watch it disappear!
Jalapeño Popper Dip
I've made a lot of jalapeño popper dips in my life. I mean, a LOT. It's a simple go-to recipe that you can whip together quickly and easily for any type of party. And it's popular. How could it not be?
You have cream cheese, cheddar cheese, parmesan and jalapeño peppers, one of the best chili peppers on the face of the planet. I will forever shout out the awesomeness of jalapeño peppers and declare my love for them. I LOVE JALAPENOS!
I've got my own ratios down and also a couple of key tips to help you get your next jalapeño popper dip to that creamy-crunchy level you're looking for. If you love jalapeño poppers, you'll love this dip.
Jalapeño Popper Dip Ingredients
For the base of the dip:
- Cheese - Use Cream cheese, cheddar cheese and Parmesan cheese.
- Mayonnaise - Use your favorite brand.
- Sour Cream - Or use Mexican crema, which I love.
- Fresh Jalapeño Peppers
- Garlic
- Salt and Pepper
Optional seasonings:
- Paprika
- Cayenne
- Onion Powder
- Mexican Oregano
- Cumin
For the topping:
- Melted Butter
- Panko
- Garlic Powder
- Parmesan Cheese
- Fresh Jalapeño Slices
How to Make Jalapeño Popper Dip
Mix the popper dip base. In a large bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, parmesan, chopped jalapeños and garlic.
Season. Add optional seasonings to the cream cheese mixture if desired, though highly recommended. Stir it all together to combine.
Spread it in the dish. Spread the seasoned cream cheese-mayonnaise mixture into a large baking dish or casserole dish.
Add the topping. For the topping, combine melted butter with panko, Parmesan cheese and garlic powder. Stir it up and spread over the popper dip mixture. Top with jalapeno slices.
Bake the jalapeño dip. Preheat oven and bake for 15 minutes at 350°F, until the panko topping is golden brown.
Serve. Remove and serve with tortilla chips. If you'd like, top it off with extra spicy red pepper flakes, fresh green herbs, chopped green onions or more.
Recipe Tips & Notes
- Mayo + sour cream for extra creaminess. One key item - use both mayonnaise and crema our sour cream. I prefer crema, as it has less of that tang, but they are both very good options. But! Don't forget the mayo as well. I've made this with ONLY mayo and ONLY sour cream/crema, and it is still good, but the combination of both mayo and sour cream/crema is the best.
- Crumbly topping. The top crumbly layer is very important. Do not overdo the butter. You want just enough to moisten the panko bread crumbs so they will maintain that outstanding CRUNCH factor. Sure, you can use regular bread crumbs and it will still be quite YUM, but the extra crunch introduced by the buttery, garlicky panko-parmesan topping is SO MUCH better. Oh yeah!
- Use a shallow dish. Bake the dip in a shallow baking dish. You can of course use a larger, deeper dish and use all of the ingredients for a single dip, but I prefer to use a couple of shallow dishes and keep the popper dip layer thinner, to less than an inch. This way, every bite you take will have that much more of that crunch you are looking for. Gotta have that top level of crunch with every creamy bite!
- Seasonings and spice factor. And, lastly, you need extra seasonings, my spicy food loving friends. I use a zesty blend of cumin, paprika, cayenne powder, onion powder and Mexican oregano. It will seriously put your dip over the top. You'll have just the right amount of heat but with a huge blast of flavor. And, of course, as the name indicates, we're using jalapeno peppers for this recipe. You can absolutely include other peppers if you'd like, so if you want some extra heat, toss in a habanero pepper or even a ghost pepper.
Storage
Once it's fully cooled to room temperature, wrap the baking dish filled with leftover jalapeño popper dip tightly with several layers of plastic wrap. Keep stored in the fridge for 2-3 days. It's best when reheated back in the oven until warmed all the way through.
Check Out Some of My Other Popular Spicy Dip Recipes
- Classic Jalapeno Poppers
- Bacon Jalapeno Popper Dip (Great for the crock pot or slow cooker!)
- Crockpot Buffalo Chicken Dip
- Jalapeno Cream Cheese Dip
- Mexican Corn Dip
- Southwest Style Cheese Dip
- Easy Cheesy Chipotle Bean Dip
- One-Pan Hatch Chili Cheese Dip
- Queso Fundido
- Zesty Layered Taco Dip
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Jalapeno Popper Dip Recipe
Ingredients
- 1 8- ounce package cream cheese softened
- ½ cup mayonnaise
- ½ cup sour cream or crema
- 1 cup shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- 4 jalapeno peppers chopped
- 2 cloves garlic minced
- Salt and pepper to taste
OPTIONAL SEASONINGS (THOUGH HIGHLY RECOMMENDED)
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
FOR THE TOPPING
- 4 tablespoons melted butter
- 1 cup panko
- 1 teaspoon garlic powder
- ½ cup shredded Parmesan cheese
- 1 jalapeno sliced into rings
Instructions
- In a large bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, Parmesan, chopped jalapenos, garlic and salt and pepper.
- Add optional seasonings if desired, though highly recommended.
- Stir it all together to combine.
- Spread it into a large baking dish.
- For the topping, combine melted butter with panko, Parmesan cheese and garlic powder. Stir it up and spread over the popper dip mixture.
- Top with jalapeno slices.
- Bake for 15 minutes at 350 degrees F.
- Remove and serve with chips or crackers.
Video
Notes
Nutrition Information
Miska Knezevic says
thanks for the recipe!
Mike Hultquist says
Thanks, Miska!
Valerie says
Tried this recipe tonight. We had a big jalapeño harvest. I did recipe as posted except subbed smoked paprika and only used half the cayenne. I like some spice but can’t do too hot. I could have done more cayenne (surprise to me) but delicious! Picky husband loved it (he cooks a lot too and is very good) and so did I. Will definitely add to our rotation for entertaining. Thank you. We really enjoyed it!
Mike H. says
I am happy to hear that, Valerie - thank you!
Jeanne Nation says
We had a family gathering last night at my son's house. The star was the smoked Carnitas that was on the smoker most of the day. So delicious!!
I made your Jalapeno Popper Dip, it was so easy to make and so good for a appetizer. Everyone enjoyed it, empty dish to bring home 🙂
I will definitely make it again, thanks for a yummy dish!
Mike Hultquist says
Awesome to hear, Jeanne! Glad you enjoyed it! Yes!!!