Jalapeño Popper Dip is a spicy and flavorful hot cheese dip that’s perfect for your next party. This creamy appetizer is filled with jalapeños and topped with a crunchy panko crust.
Looking for a fun and easy appetizer for your next get together? This crowd-pleasing and cheesy jalapeño popper dip is easy to make and filled with flavor. You may want to make a double batch of this addictive cream cheese dip.
This recipe is incredibly simple to make – the dip itself takes only 5 ingredients. Another 3 ingredients go into the crispy, crunchy, buttery panko crust.
If you want to go the extra mile, crisp up some bacon before mixing your ingredients. Crumble the bacon into small pieces and add with the jalapeños.
For this recipe, you’ll need a baking dish that’s about 2 quarts in size. I used a Pyrex 2.2 quart oblong baking dish. It’s 11×7, which in my opinion gives you the best dip to crust ratio.
This dip would also work well in a 9×9 square baking dish.
Keep in mind that if you use a deeper dish with less real estate on top, you may want to cut your panko crust ingredients in half.
Ingredients and substitutions
Low fat or regular cream cheese and sour cream can be used in this recipe if desired.
Your cream cheese will need to be room temperature, so set this out on the counter a few hours before you plan to assemble your dip.
Panko bread crumbs can be substituted with regular bread crumbs or crushed butter crackers (like Ritz brand) instead.
Sharp cheddar cheese can be substituted with pepper jack cheese or monterey jack cheese.
When preparing your jalapeños, optionally remove the seeds and membrane inside. The membrane is where most of the heat comes from in a jalapeño, so you can remove or not according to your taste preferences.
How to serve jalapeño popper dip
Jalapeño popper dip should be served hot or warm, within 10-15 minutes of being removed from the oven. This dip also reheats well the next day! The crust will lose some of its crispiness when reheated, but it’s still perfectly tasty.
Want to make your dip ahead? Simply assemble, cover, and refrigerate overnight. When you’re ready, uncover and bake as directed, until the center of the dip is hot and bubbling.
This dip is best served with tortilla chips. You can also serve with pretzels, potato chips, pork rinds, or crackers. This dip also goes well with fresh veggies like celery, bell pepper wedges, or carrots.
Jalapeño Popper Dip
- 8 ounces cream cheese room temperature
- 1 cup sour cream
- 4 jalapeños minced
- 1 1/2 cups shredded sharp cheddar cheese
- 2 cloves garlic minced
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese grated
- 1/4 cup unsalted butter melted
- Preheat oven to 350 degrees.
- In a bowl, add cream cheese, sour cream, minced jalapeños, cheddar cheese, and minced garlic. Stir and mash until well combined. Spread into an 11×7 or 9×9 baking dish.
- In a small bowl, add panko bread crumbs, parmesan cheese, and melted butter. Stir until combined. Sprinkle evenly over cream cheese layer.
- Bake for 25-28 minutes, or until middle is hot and bubbling. Top should be lightly browned. Remove from oven and allow to cool for 5-10 minutes before serving.
- An 11×7 or 9×9 baking dish would be ideal for this recipe. If using a deeper dish with less space on top, consider halving your panko bread topping.
- Dish is best served hot or warm, within 10-15 minutes of removing from oven.
- Want to make your dip ahead? Simply assemble, cover, and refrigerate overnight. When you’re ready, uncover and bake as directed, until the center of the dip is hot and bubbling.
- Serve with tortilla chips, pretzels, potato chips, crackers, celery, bell pepper wedges, carrots, or pork rinds.
- To make this dish keto-friendly, omit the panko crust and instead sprinkle with parmesan and cheddar cheeses before baking.