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.
If you love jalapeno poppers, you're going to enjoy this cheesy dip variation. It's fun, easy to assemble, and crowd-pleasing!
You only need eight ingredients to get started, and they're all easy to find at your local grocery store.
This creamy, cheesy dip is perfect for tailgating, football parties, Fourth of July picnics, or movie nights at home. It's great served with tortilla chips, celery sticks, or pretzels.
Ingredients and substitutions
- Cream cheese - Low fat or regular cream cheese can be used in this recipe if desired.
- Sour cream - Low fat or regular sour cream can be used in this recipe if desired.
- Sharp cheddar cheese - Can be substituted with pepper jack cheese or monterey jack cheese. I highly recommend using freshly grated cheese from a block instead of pre-shredded cheese, which tends to get grainy when melted.
- Jalapenos - You'll need about four medium jalapenos for this recipe. Depending on your desired heat level, you can remove the seeds and membranes for a milder dip, or leave them intact for a spicier dip.
- Garlic - Adds flavor to the filling. Two cloves of garlic can be substituted with ½ teaspoon of garlic powder if desired.
- Panko bread crumbs - Can be substituted with regular bread crumbs or crushed butter crackers (like Ritz brand).
- Parmesan cheese - Adds flavor to the panko crust. I recommend freshly grating parmesan cheese from a block for best flavor and texture.
- Butter - Unsalted butter is best because the parmesan cheese adds salty flavor to the panko crust.
Tips and tricks
Dish size - You'll need a baking dish that's about 2 quarts in size. I used an 11x7 Pyrex 2.2 quart oblong baking dish, which creates the perfect dip to crust ratio. A 9x9 baking dish would also work well.
Room temperature cream cheese - Place your cream cheese block on the counter top about an hour before preparing this recipe. Room temperature cream cheese is much easier to work with and incorporates easily with the other ingredients.
Mince jalapenos - Mince your jalapenos small for an even texture throughout the dip and to ensure they're cooked completely during the baking process.
Frequently asked questions
Yes, jalapeno popper dip can be made ahead of time. Assemble as written below. Before baking, cover and refrigerate for up to 2 days. Remove the casserole from the refrigerator to warm up while your oven preheats, then continue as directed below for baking.
Bell pepper wedges
Leftover dip will keep for up to 3 days in a tightly sealed container in the refrigerator. Panko crust will soften after refrigeration.
Jalapeño Popper Dip
- 8 ounces cream cheese, room temperature
- 1 cup sour cream
- 4 medium jalapeños, minced
- 6 ounces shredded sharp cheddar cheese
- 2 cloves garlic, minced
- 1 cup panko bread crumbs
- ½ cup parmesan cheese, grated
- ¼ cup unsalted butter, melted
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, add cream cheese, sour cream, minced jalapeños, cheddar cheese, and minced garlic. Stir and mash until evenly 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 about 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 is ideal. 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 baking.
- Want to make your dip ahead? Simply assemble, cover, and refrigerate for up to two days. Bring to room temperature while your oven preheats, then bake as directed above.
- Serve with tortilla chips, pretzels, potato chips, crackers, celery, bell pepper wedges, carrots, or pork rinds.