Jalapeño Popper Dip

Get the party started with this jalapeño popper dip! Made with cream cheese, sour cream, shredded cheese, jalapeños, and crispy Panko breadcrumbs, this dip is the perfect appetizer to serve with corn chips, bagel chips, or tortilla chips.

This jalapeño popper dip is crispy and golden on the outside, yet creamy and cheesy on the inside. It’s simply the best! It’s perfect for game nights, potlucks, or any casual gathering, and is sure to become your go-to appetizer

In case you didn’t know, I love dips. Queso blanco, taco dip, Mexican corn dip, chile relleno dip – all of them.

So when I made a batch of jalapeño poppers a few weeks ago, I had the idea to make this. Why not deconstruct it and turn it into a scoopable, creamy, and delicious appetizer?

And you know what? It was a total hit! I took this over to a family gathering, and it was completely gone by the time I left. That’s the best compliment I could 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 and Substitutions

• Cream cheese: The base of the dip that provides a smooth and creamy texture. You can use full-fat, reduced-fat, or non-fat varieties.
• Sour cream: This adds some lightness and a slight tang. You could also use plain Greek yogurt or mayonnaise instead.
• Shredded cheese: I used a Mexican-blend shredded cheese and shredded Parmesan to make things extra cheesy. You could also use cheddar, mozzarella, Colby jack, or Monterey jack.
• Peppers: I used a mix of fresh jalapeños and canned diced green chiles. If you prefer a milder spice level, omit the fresh jalapeños completely.
• Seasonings: Garlic powder and onion powder deepen the dip’s complexity. You could also add in a pinch of smoked paprika for a hint of smokiness.
• Panko breadcrumbs and melted butter: This is for the topping and gives the dip a crunchy, golden crust. Panko breadcrumbs toast up perfectly!

How to Make Jalapeño Popper Dip

Combine cream cheese, sour cream, Mexican-blend shredded cheese, shredded Parmesan, diced green chiles, diced jalapeños, onion powder, and garlic powder in 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.)

Make the topping by mixing together the Panko breadcrumbs and melted butter in a separate small bowl.

Sprinkle the breadcrumb mixture on top of the cream cheese mixture and bake for 22 to 25 minutes until browned and bubbly.

I garnished mine with some chopped cilantro and sliced jalapeños for a little color, then served it with corn chips.

Serving Suggestions

The “best” dipper for jalapeño popper dip really depends on your personal preference. I enjoy serving it with corn chip scoops, but Ritz crackers, crostini or toasted baguettes, tortilla chips, and pretzels are all great options!

Variations

• Love bacon? Feel free to add in 1/4 cup of cooked chopped bacon. That’s about 4 slices.
• Corn: Mix in sweet corn for a burst of sweetness and texture contrast.
• Crispy topping: Instead of using Panko breadcrumbs and butter, try crushing up some buttery Ritz crackers instead!

Recommended Tools

• Mixing bowls. This set of 3 comes in all different sizes.
• Baking dish. This set includes a 2-quart dish, which is what I recommend using in this recipe.
• Hand mixer. Makes mixing all the ingredients easy!

Storing and Reheating Leftovers

Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave until warm and bubbly.