Home » Recipes » Dips » Jalapeño Popper Dip Recipe
by Mike Hultquist · · 29 Comments · Jump to Recipe
This is my favorite Jalapeño Popper Dip Recipe with lots of melty cheese, spicy seasonings, crunchy topping and extra jalapeño peppers. Everyone loves this crowd-pleasing dip. Make an extra batch and watch it disappear!
Jalapeño Popper Dip
I've made a lot of jalapeño popper dips in my life. I mean, a LOT. It's a simple go-to recipe that you can whip together quickly and easily for any type of party. And it's popular. How could it not be?
You have cream cheese, cheddar cheese, parmesan and jalapeño peppers, one of the best chili peppers on the face of the planet. I will forever shout out the awesomeness of jalapeño peppers and declare my love for them. I LOVE JALAPENOS!
I've got my own ratios down and also a couple of key tips to help you get your next jalapeño popper dip to that creamy-crunchy level you're looking for. If you love jalapeño poppers, you'll love this dip.
Jalapeño Popper Dip Ingredients
For the base of the dip:
- Cheese - Use Cream cheese, cheddar cheese and Parmesan cheese.
- Mayonnaise - Use your favorite brand.
- Sour Cream - Or use Mexican crema, which I love.
- Fresh Jalapeño Peppers
- Garlic
- Salt and Pepper
Optional seasonings:
- Paprika
- Cayenne
- Onion Powder
- Mexican Oregano
- Cumin
For the topping:
- Melted Butter
- Panko
- Garlic Powder
- Parmesan Cheese
- Fresh Jalapeño Slices
How to Make Jalapeño Popper Dip
Mix the popper dip base. In a large bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, parmesan, chopped jalapeños and garlic.
Season. Add optional seasonings to the cream cheese mixture if desired, though highly recommended. Stir it all together to combine.
Spread it in the dish. Spread the seasoned cream cheese-mayonnaise mixture into a large baking dish or casserole dish.
Add the topping. For the topping, combine melted butter with panko, Parmesan cheese and garlic powder.Stir it up and spread over the popper dip mixture.Top with jalapeno slices.
Bake the jalapeño dip. Preheat oven and bake for 15 minutes at 350°F, until the panko topping is golden brown.
Serve. Remove and serve with tortilla chips. If you'd like, top it off with extra spicy red pepper flakes, fresh green herbs, chopped green onions or more.
Recipe Tips & Notes
- Mayo + sour cream for extra creaminess. One key item - use both mayonnaise and crema our sour cream. I prefer crema, as it has less of that tang, but they are both very good options. But! Don't forget the mayo as well. I've made this with ONLY mayo and ONLY sour cream/crema, and it is still good, but the combination of both mayo and sour cream/crema is the best.
- Crumbly topping. The top crumbly layer is very important. Do not overdo the butter. You want just enough to moisten the panko bread crumbs so they will maintain that outstanding CRUNCH factor. Sure, you can use regular bread crumbs and it will still be quite YUM, but the extra crunch introduced by the buttery, garlicky panko-parmesan topping is SO MUCH better. Oh yeah!
- Use a shallow dish. Bake the dip in a shallow baking dish. You can of course use a larger, deeper dish and use all of the ingredients for a single dip, but I prefer to use a couple of shallow dishes and keep the popper dip layer thinner, to less than an inch. This way, every bite you take will have that much more of that crunch you are looking for. Gotta have that top level of crunch with every creamy bite!
- Seasonings and spice factor. And, lastly, you need extra seasonings, my spicy food loving friends. I use a zesty blend of cumin, paprika, cayenne powder, onion powder and Mexican oregano. It will seriously put your dip over the top. You'll have just the right amount of heat but with a huge blast of flavor. And, of course, as the name indicates, we're using jalapeno peppers for this recipe. You can absolutely include other peppers if you'd like, so if you want some extra heat, toss in a habanero pepper or even a ghost pepper.
Storage
Once it's fully cooled to room temperature, wrap the baking dish filled with leftover jalapeño popper dip tightly with several layers of plastic wrap. Keep stored in the fridge for 2-3 days. It's best when reheated back in the oven until warmed all the way through.
Check Out Some of My Other Popular Spicy Dip Recipes
- Bacon Jalapeno Popper Dip (Great for the crock pot or slow cooker!)
- Crockpot Buffalo Chicken Dip
- Jalapeno Cream Cheese Dip
- Mexican Corn Dip
- Southwest Style Cheese Dip
- Easy Cheesy Chipotle Bean Dip
- One-Pan Hatch Chili Cheese Dip
- Queso Fundido
- Zesty Layered Taco Dip
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Jalapeno Popper Dip Recipe
This is my favorite jalapeno popper dip recipe with lots of melty cheese, spicy seasonings, crunchy topping and extra jalapeno peppers. Everyone loves this dip. Make an extra batch!
Course: Appetizer
Cuisine: American
Keyword: dip, jalapeno
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Calories: 558kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
5 from 10 votes
Leave a Review
Ingredients
- 1 8- ounce package cream cheese softened
- ½ cup mayonnaise
- ½ cup sour cream or crema
- 1 cup shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- 4 jalapeno peppers chopped
- 2 cloves garlic minced
- Salt and pepper to taste
OPTIONAL SEASONINGS (THOUGH HIGHLY RECOMMENDED)
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
FOR THE TOPPING
- 4 tablespoons melted butter
- 1 cup panko
- 1 teaspoon garlic powder
- ½ cup shredded Parmesan cheese
- 1 jalapeno sliced into rings
Instructions
In a large bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, Parmesan, chopped jalapenos, garlic and salt and pepper.
Add optional seasonings if desired, though highly recommended.
Stir it all together to combine.
Spread it into a large baking dish.
For the topping, combine melted butter with panko, Parmesan cheese and garlic powder. Stir it up and spread over the popper dip mixture.
Top with jalapeno slices.
Bake for 15 minutes at 350 degrees F.
Remove and serve with chips or crackers.
Video
Notes
Add crumbled bacon for a delicious bacon jalapeno popper dip! So good!
Nutrition Information
Calories: 558kcalCarbohydrates: 12gProtein: 15gFat: 50gSaturated Fat: 23gCholesterol: 113mgSodium: 768mgPotassium: 181mgFiber: 1gSugar: 3gVitamin A: 1635IUVitamin C: 14.6mgCalcium: 406mgIron: 1.3mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Reader Interactions
Comments
Miska Knezevic says
thanks for the recipe!Reply
Mike Hultquist says
Thanks, Miska!
Reply
Valerie says
Tried this recipe tonight. We had a big jalapeño harvest. I did recipe as posted except subbed smoked paprika and only used half the cayenne. I like some spice but can’t do too hot. I could have done more cayenne (surprise to me) but delicious! Picky husband loved it (he cooks a lot too and is very good) and so did I. Will definitely add to our rotation for entertaining. Thank you. We really enjoyed it!Reply
Mike H. says
I am happy to hear that, Valerie - thank you!
Reply
Jeanne Nation says
We had a family gathering last night at my son's house. The star was the smoked Carnitas that was on the smoker most of the day. So delicious!!
I made your Jalapeno Popper Dip, it was so easy to make and so good for a appetizer. Everyone enjoyed it, empty dish to bring home 🙂
I will definitely make it again, thanks for a yummy dish!Reply
Mike Hultquist says
Awesome to hear, Jeanne! Glad you enjoyed it! Yes!!!
Reply
Pam says
Absolutely amazing!! Soo quick and easy to make, looks just like the picture, and the flavour is incredible!Thanks for such a great recipe.
We had some for an arvo snack with corn chips. Am looking forward to roast veg and steak for dinner tonight, with some of this as a steak topperReply
Michael Hultquist - Chili Pepper Madness says
Nice! Sounds awesome, Pam! I love it.
Reply
Carolyn Canida says
My husband doesn't like parmesan cheese. Could i use all cheddar?. I could possible sneak in the sour cream, haha
Reply
Michael Hultquist - Chili Pepper Madness says
Hi, Carolyn. Yes, you can skip the parmesan and use more cheddar, no problem. Also, you can replace the sour cream with crema, or use more mayo. I hope you enjoy it!
Reply
Scott says
Late to be writing this, but wanted to let you know this recipe is great! It was a huge hit on Christmas eve at my house! I doubled the recipe, as I made it once before and didn't think it was quite enough for a crowd. Everyone loves it, and I even put hotter peppers on top on half, so for folks who really like spicy they had the option!Reply
Michael Hultquist - Chili Pepper Madness says
Awesome, Scott! Hey, I appreciate the comments. Super happy you enjoyed it!
Reply
Cindy says
I just made this and all I can say is WOW!! It's amazing! I can't stop eating it. I used all the spices and it has so much flavor. I can't stop eating it. I can't wait to share it with my friend at work tomorrow. Keep up the good work Mike!Reply
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoyed it, Cindy! Definitely a party hit, always. I'm always afraid I'll eat the whole thing myself. Thanks for sharing your comments!!
Reply
Kevin M says
we made many variations of jalapeño popper dip over the years. Never made one with a topping. Totally puts this one over the top! Excellent!Reply
Michael Hultquist - Chili Pepper Madness says
Outstanding! Glad to hear it, Kevin!
Reply
Jérémie says
Great vid, awesome recipe! I used cajun seasoning for it. Extra cheesy and nice! Only one "disappointment", too mild for my taste, I should have added a ghost pepper, as you advise in the notes 😉Reply
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Jérémie!
Reply
Barbara Elaine Stempien says
I really want to try this, but I am doing a Low Carb diet. Do you think I could substitue plain pork rinds instead of the panko?? This sounds like an awesome recipe.Reply
Michael Hultquist - Chili Pepper Madness says
Barbara, absolutely. Crumbled pork rinds would be a nice substitution. Enjoy!
Reply
Gary says
I've made similar dips in the past, anxious to try this one. Reading thru and imagining, three things came to mind:
-Instead of panko, I am wondering if very well-crushed corn tortilla chips might work well here? Seems more in line with the whole "Tex Mex" of it all, somehow.
-This dip just cries out for bacon. Not bits, I'm talking browned off, large-chunk bacon. Or chorizo. I have wrapped actual jalapeno poppers with bacon quite often, and I've also stuffed them with a chorizo/cheese/spice blend. I think either (or hey - why not both?) might work well here as a variation.
-Not sure how many folks here are smokers (as in meat smoking, not actual smoking), but I bet this would work beautifully when done in the smoker. If you do a search on "smoked queso dip" you may have an idea of why I think of this.
Sorry for immediately "improving" on your recipe, lol. I plan to try this as presented first, then perhaps play around with it. Great post, thanks!
Reply
Michael Hultquist - Chili Pepper Madness says
Yep, all very nice additions/updates. Go for it, Gary. This is YOUR recipe now.
Reply
Jean Barsanti says
Hi Mike... the recepie tastes good to mu ears, but if I want to try in my mouth what is PANKO.
Jean
Reply
Michael Hultquist - Chili Pepper Madness says
Hi, Jean. Panko is Japanese breadcrumbs. They are coarser and crispy than regular breadcrumbs. So good! You can usually find them in the grocery store pretty easily.
Reply
Joseph L Caruso says
I make pretty close to this recipe all the time, had to take a break from it because I make it Hot and end up eating it all myself which caused me to gain some weight....LOL....Want to try something a little different try using avocados instead of Mayo or half Mayo and half avocados along with green chilis. Enjoy.
Reply
Michael Hultquist - Chili Pepper Madness says
I know the feeling, Joseph! I could eat this whole thing by myself. So good! But not good! Haha.
Reply
Damien C. says
Definitely the best jalapeno popper dip out there. I added a couple spicier peppers and all the seasonings. Doesn't get any better. Another winner.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Damien! I do appreciate it.
Reply
jennifer says
This recipe sounds great. You mentioned adding some of the same spices that's in Sauce Goddess Latin Heat. Maybe a Tbsp or two would be a good addition with a mixed spicy Mexican blend. I love poppers and cheese. This is sure to a favorite at my next party.
Reply
