Get the party started with this jalapeño popper dip! Made with cream cheese, shredded cheese, jalapeños 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!
In case you didn’t know, I am obsessed with dips. Queso blanco, creamy bean dip, Mexican corn dip, healthy taco dip. I just love all the dips!
So when I made a batch of jalapeño poppers a few weeks ago, I had the most brilliant idea. Why not deconstuct it and turn it into a scoopable, creamy, and addicting appetizer?
And you know what? It was a total hit! I took this jalapeño 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
- Cream cheese and sour cream: To make things extra creamy.
- Shredded cheese: I used a Mexican-blend shredded cheese and shredded Parmesan to make things super cheesy.
- Peppers: Jalapeños and diced green chiles because what’s a jalapeño popper without the jalapeños?
- 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 Jalapeño Popper Dip
Add cream cheese, sour cream, Mexican-blend shredded cheese, shredded Parmesan, diced green chiles, jalapeños and garlic powder to a large mixing bowl.
Mix until fully combined.
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 jalapeños and served it with corn chips.
Recipe Variations
- 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 jalapeños. 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 jalapeños, 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 jalapeños, use 4 peppers.
- Don’t have sour cream? You can substitute mayo instead.
More Appetizers
Ingredients
- 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
Instructions
- 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.
Isabel’s Tips:
- Love bacon? Feel free to add in 1/4 cup of cooked chopped bacon. That’s about 4 slices.
- Don’t have sour cream? You can substitute mayo instead.
- Adjust the spice level – 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.
- Canned or fresh chiles – 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.
- Storage – Cover the baking dish with aluminum foil and refrigerate for up to 7 days.
- Reheating – To reheat in the oven, cover the baking dish with aluminum foil and heat in a 375°F oven for 10 minutes. To reheat in the microwave, transfer dip to microwave-safe container or plate and microwave on high for 1 to 2 minutes.
Nutrition Information
Made this for a group of friends and it was PHENOMENAL. I tried the suggestion of using 4 jalapeños (instead of 2 and a can of diced green chilies) and added bacon. It was creamy, crunchy, and delicious! We ate it with chips but it would be great with veggies too. Thanks Isabel!
you forgot the avocado?
i use the canned pickled jalapenos many times.
…in tamales…yum!!! with slices of fresh carrot and potato…along with the spice meat…
i would love to live in your kitchen as a taste tester…lol…love and peace and food, g