Jalapeno Popper Dip

Let Me Tell You About My Jalapeno Popper Dip Addiction

So here’s the deal: I am a self-confessed dip fiend. Like, if there’s dip at a get-together, you’ll find me parked right beside it—probably double-dipping if no one’s looking (sorry, Aunt Marge). This Jalapeno Popper Dip is what I bust out when I want to impress with minimum effort.

I’ll never forget the first time I made it for my book club—half the people only remembered what chapter we were on because they kept coming back for ‘just one more scoop.’ If you like things cheesy and just a tiny bit naughty, this might be your new party trick.

Oh, and small warning: if you’re not a fan of heat, don’t worry—you’re in good company. My cousin thinks black pepper is spicy and she still asks for the recipe.

Why I Keep Making This (Despite the Cheese Hangover)

I make this when I want to look like I spent ages in the kitchen, but I actually just want to sit down and watch reruns of Bake Off. My family goes absolutely bonkers for this dish—especially my brother, who always says, “You could’ve made a double batch, y’know.” (He’s not wrong.)

I used to get a bit anxious about the jalapenos making everything fiery, but honestly, once it’s baked and mixed with all that oozy cheese, it’s more of a gentle nudge than a slap. Also, I’ve definitely made this in a panic with random fridge leftovers and it somehow still disappears faster than you can say ‘chips’.

What You’ll Need: Ingredients (With My Swaps)

• 2 packs (about 16 oz) cream cheese, softened — I use the full-fat stuff, but low fat works if you’re feeling virtuous
• 1 cup mayo — any brand will do; my grandmother swears by Duke’s, but I grab what’s on sale
• 1 cup shredded cheddar — sharp is best (in my opinion), but mild or even a Mexican blend is good if that’s all you’ve got
• 1/2 cup shredded mozzarella — I sometimes use Monterey Jack if that’s lurking in the fridge
• 1/2 cup jarred pickled jalapenos — or 2-3 fresh, minced (truth be told, I’ve even thrown in some green chiles in a pinch)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup Panko breadcrumbs — regular breadcrumbs are fine; I’ve even crushed up potato chips once (weirdly delicious)
• 2 tbsp butter, melted
• Pinch of salt & black pepper (to taste)

How I Actually Make This Dip (No Judgment, Please)

1. Preheat your oven to 375°F (that’s about 190°C if you’re outside the US).
2. In a big-ish mixing bowl, plop in the cream cheese and mayo. Stir until mostly smooth—sometimes I use a hand mixer, but honestly, elbow grease and a wooden spoon work fine. (This is where I sneak a taste, just to be sure it’s not too tangy.)
3. Toss in the cheddar, mozzarella, jalapenos, garlic powder, onion powder, salt, and pepper. Give it all a good mix. Don’t worry if it looks a bit lumpy—perfection is overrated.
4. Spoon the mixture into a small baking dish—an 8×8-inch dish or a pie plate works. If you only have a cake tin, it’ll still taste great.
5. In a separate bowl (or just a mug, if you hate dishes), mix the Panko and melted butter. Sprinkle this buttery, crunchy goodness all over the top of the dip.
6. Bake for about 20-25 minutes, till it’s bubbly and golden on top. Sometimes mine browns on one side and not the other—just turn it round halfway if you remember. Or don’t, it’s still tasty.

Notes I Learned the Hard Way

• If you forget to soften the cream cheese, zap it in the microwave for 15 seconds. But keep an eye on it—I once ended up with a soupy mess.
• I think it actually tastes a bit better the next day, so if you ever have leftovers, lucky you.
• Too spicy? Just use fewer jalapenos, or mix in some corn (which sounds weird, but trust me, it’s good).

Variations I’ve Tried (Some More Successful Than Others)

• Added chopped bacon on top before baking. Oh boy. Next level.
• Threw in a handful of corn once—surprisingly, it worked!
• Tried using Greek yogurt instead of mayo. Honestly? The texture was kind of weird, but maybe you’ll like it.
• Once added diced red onion—regretted it because it overpowered everything. Lesson learned.

Equipment (And My ‘Make It Work’ Moments)

• Mixing bowl (if you’re truly desperate, a big pot works)
• Baking dish (any oven-safe thing will do—I’ve even used a metal pie tin from Thanksgiving once, shh)
• Spoon or spatula (clean hands work in a pinch, although things get messy fast)
• Oven (obviously, but I suppose you could try a toaster oven if that’s all you’ve got? Haven’t tested it myself though)

How I Store (Or, How I Rarely Get the Chance)

Pop leftovers in an airtight container in the fridge. It should last for a couple of days, though honestly, in my house it never lasts more than a day! You can reheat in the microwave (about a minute, give or take) or pop it back in the oven if you’re patient. Just note, the topping tends to get a little less crunchy after reheating, but it’s still delish.

Serving Ideas That Make Me Happy

I like to serve this with sturdy tortilla chips (the ones that won’t break at the first sign of cheese), but crackers, sliced baguette, or even celery sticks work. If it’s a family gathering, someone always brings those weird pretzel crisps and they’re perfect. Sometimes I set out a little bowl of extra jalapenos for the spice daredevils. Oh, and a cold beer or a lemonade doesn’t hurt either.

Pro Tips (a.k.a. Oops I Messed Up But Learned Something)

• I once tried rushing the baking step and took it out too soon; the middle was basically molten. Now I wait till the sides are bubbling and the top is golden brown—even if my stomach’s growling.
• Don’t skimp on the butter in the topping—trust me, it’s not worth it. Dry breadcrumbs are sad.
• Oh, and it’s super tempting to add way more cheese. But then it gets greasy. There, I said it.

FAQ from Friends and Hungry Neighbors

• Can I make this ahead? Yep, you can mix it all together and keep it in the fridge (covered) for up to a day before baking. Just add the topping right before you shove it in the oven.
• Can I freeze it? Uh, technically yes, but the texture goes a bit off when you thaw it. I mean, it’s still totally edible, but not its former glory.
• How spicy is this? Not super hot! The baking tames everything down, but if you’re nervous, just use less jalapeno and taste as you go.
• What do I do if I don’t have Panko? Use regular breadcrumbs, crushed crackers, or as a last resort—potato chips. (Actually, that’s not so much a last resort. It’s kind of genius.)
• Is there a way to make it lighter? I’ve tried subbing Greek yogurt for mayo—see above—but I tend to think this is one of those go-big-or-go-home recipes.

Oh, and if you’re hunting for a good oven thermometer (I’m always second-guessing mine), check out this handy guide. And for those who love a good dip party, I’ve nabbed inspiration from Spend With Pennies more than once—her stuff’s brilliant.

Anyway, hope you have as much fun eating this as I do making it (and eating it, honestly). Let me know if your family starts requesting it for every occasion, too!

★★★★★ 4.60 from 133 ratings

Jalapeno Popper Dip

yield: 8 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

A creamy, cheesy dip loaded with jalapenos, bacon, and a crispy topping. Perfect for parties and gatherings, this Jalapeno Popper Dip brings all the flavors of classic jalapeno poppers in an easy-to-make baked dip.

🖨️ Print Pin Recipe

Ingredients

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 jalapeno peppers, seeded and diced
• 6 slices bacon, cooked and crumbled
• 1/2 cup chopped green onions
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted

Instructions

1. 1
   Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
2. 2
   In a large bowl, mix together the cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, diced jalapenos, crumbled bacon (reserve some for topping), and green onions until well combined.
3. 3
   Spread the mixture evenly into the prepared baking dish.
4. 4
   In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle evenly over the dip.
5. 5
   Bake for 20-25 minutes, or until the dip is bubbly and the top is golden brown.
6. 6
   Remove from oven, top with reserved bacon and extra green onions if desired. Serve warm with chips, crackers, or vegetables.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 290 caloriescal

Protein: 10gg

Fat: 24gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 7gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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