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HomeRecipesAppetizers

Jalapeno Popper Dip

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By: IsabelPosted: 5/15/19

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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.

Jalapeno Popper Dip in a white square baking dish with a a scoop taken out so you can see the cream cheese mixture.

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. Mexican Queso Dip, Creamy Bean Dip, Mexican Corn Dip, Healthy Taco Dip. I just love all the dips!

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? (Learn more about Jalapeno Peppers.)
  • garlic powder for that savory, addicting flavor
  • panko breadcrumbs and melted butter for the golden crunchy baked topping
Ingredients for making the jalapeno popper dip recipe, including sour cream, shredded cheese, panko breadcrumbs, butter and more.

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)

Step by step process of how to make jalapeno popper dip.

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.

Jalapeno Popper Dip in a white square baking dish topped with crispy golden panko breadcrumbs.

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!

Recipe

4.70 from 13 votes

Jalapeno Popper Dip

Serves: 10 servings
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Jalapeno Popper Dip in a white square baking dish surrounded by corn chips, jalapenos, cilantro and margaritas.
Prep: 15 minutes
Cook: 25 minutes
Total : 40 minutes
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.

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

Serving: 1serving Calories: 313kcal (16%) Carbohydrates: 9g (3%) Protein: 11g (22%) Fat: 24g (37%) Saturated Fat: 15g (75%) Polyunsaturated Fat: 0g Monounsaturated Fat: 1g Trans Fat: 0g Cholesterol: 81mg (27%) Sodium: 348mg (15%) Potassium: 60mg (2%) Fiber: 0g Sugar: 4g (4%) Vitamin A: 850IU (17%) Vitamin C: 7.4mg (9%) Calcium: 150mg (15%) Iron: 0.4mg (2%)
Author: Isabel Eats
Course:Appetizer
Cuisine:Mexican
Jalapeno Popper Dip in a white square baking dish surrounded by corn chips, jalapenos, cilantro and margaritas.
Did you Make my Jalapeno Popper Dip?Leave a comment below and tag @isabeleats on social media!
@isabeleats

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  • Mexican Corn Dip
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Recipe Rating:




  1. Kathryn says

    Posted on 2/16 at 8:25 pm

    5 stars
    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!

    Reply
  2. unc' st' g says

    Posted on 7/26 at 10:30 am

    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

    Reply

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Isabel Orozco-Moore, Founder of Isabel Eats
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A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

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