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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. The panko crust is a must!
I love jalapeño poppers, so it was a no brainer to make one of my favorite party appetizers into a dip. Bacon Wrapped Jalapeño Poppers is my go-to recipe.
Speaking of bacon, it would make a great addition to this dip. 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.
Game Day Appetizers
This jalapeño popper dip would make a great appetizer for your next game day gathering. Whether it’s the super bowl or a Sunday afternoon game, good snacks are a must.
How to Make Jalapeño Popper Dip
Ready to make some jalapeño popper dip of your own? First, preheat your oven to 350 degrees.
Next, grab 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.
Next, gather your ingredients. You’ll need shredded sharp cheddar cheese, cream cheese, sour cream, jalapeños, melted butter, parmesan cheese, panko bread crumbs, and garlic.
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.
Mince your garlic and jalapeños, and 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.
In a bowl, combine your cream cheese, sour cream, minced jalapeños, cheddar cheese, and minced garlic.
The mixture will be thick, so you’ll need to mash the ingredients together until they’re well combined.
Then, spread your dip into the bottom of the baking dish. Use a spatula to spread evenly to the edges.
Next, combine your bread crumbs, melted butter, and parmesan cheese. The mixture should be crumbly, like wet sand.
Sprinkle your bread crumb mixture evenly across the top of your dip.
Bake for 25-28 minutes, or until the dip is hot and bubbling in the middle. The crust should be lightly browned across the top.
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 being 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.
I like to serve my dip with tortilla chips. You can also serve with pretzels, potato chips, or crackers. This dip also goes well with fresh veggies like celery, bell pepper wedges, or carrots.
I’ve also enjoyed this dip with pork rinds, which is a great keto-friendly option. To make the entire dish keto-friendly, omit the panko crust and instead sprinkle with parmesan and cheddar cheeses.
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 11x7 or 9x9 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 11x7 or 9x9 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.