Get the party started with this Jalapeno Popper Dip! Made with cream cheese, shredded cheese, jalapenos and crispy panko breadcrumbs, this dip is the perfect appetizer to serve with corn chips, bagel chips or tortilla chips.
What’s crispy and golden on the outside, yet creamy and cheesy on the inside? This Jalapeno Popper Dip!
So when I made a batch of Jalapeno Poppers a few weeks ago, I had the most brilliant idea. Why not deconstuct it and turn it into a scoopable, creamy, addicting appetizer?
And you know what? It was a total hit! I took this jalapeno cream cheese dip over to a family gathering and it was completely gone by the time I left. That’s the best compliment a cook get ever get.
So if you’re going to a party and want to get all the compliments, here’s what you’ll need to make it happen.
Ingredients you’ll need
- cream cheese and sour cream to make things extra creamy
- Mexican-blend shredded cheese and shredded Parmesan to make things super cheesy
- jalapenos and diced green chiles because what’s a jalapeno popper without the jalapenos?
- garlic powder for that savory, addicting flavor
- panko breadcrumbs and melted butter for the golden crunchy baked topping
Once you’ve got your ingredients together, the actual process of making it is super easy. AKA my kind of recipe.
How to make jalapeno popper dip
Add cream cheese, sour cream, Mexican-blend shredded cheese, shredded Parmesan, diced green chiles, jalapenos and garlic powder to a large mixing bowl. (photos 1-4)
Mix until fully combined. (photo 5)
Transfer the cream cheese mixture to a 2-quart baking dish. (I used a 10×10 dish, but an 8×8 or rectangular 2-quart dish will also work.)
In a separate bowl, mix together the panko breadcrumbs and melted butter. Spread the breadcrumb mixture on top of the cream cheese mixture and bake in a 375°F oven for 22 to 25 minutes.
Once it’s done, I garnished it with some chopped cilantro, sliced jalapenos and served it with corn chips.
Recipe Variations and Substitutes
- If you’re a big bacon lover, feel free to add in 1/4 cup of cooked chopped bacon. That’s about 4 slices.
- This recipe isn’t spicy at all. If you want some spice, I suggest leaving in the ribs and seeds when dicing the jalapenos. If you want even more spice, add in 1 or 2 diced serrano peppers.
- I used a mixture of canned diced green chiles and fresh jalapenos, but you can use only canned or all fresh if you prefer. If using all canned diced green chiles, use 2 4-ounce cans. If using all fresh jalapenos, use 4 peppers.
- Don’t have sour cream? You can substitute mayo instead.
I hope you love this recipe as much as I do! To get more easy Mexican recipes delivered straight to your inbox, sign up for my weekly email newsletter. You can also follow me on Facebook, Instagram and Pinterest!
- 16 ounces cream cheese, softened
- 1 cup light sour cream
- 1 cup shredded Mexican-blend cheese
- 1 cup shredded Parmesan
- 4 ounces diced green chiles
- 2 jalapeno peppers, diced, stems and seeds discarded if you don’t want it spicy
- 1 1/2 teaspoons garlic powder
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- optional garnish: cilantro and jalapenos
- Preheat oven to 375°F. In a large mixing bowl, add cream cheese, sour cream, Mexican-blend cheese, shredded Parmesan, diced green chiles, jalapenos and garlic powder. Mix together with a fork until well combined.
- In a small bowl, add panko breadcrumbs and melted butter. Mix together with a fork until all the breadcrumbs are coated with butter.
- Transfer the cream cheese mixture to a 2-quart baking dish. Top with the breadcrumb mixture and bake for 22 to 25 minutes, until breadcrumbs are toasted and the jalapeno popper dip is bubbling.
- Serve with bagel chips, corn chips or tortilla chips.