Easy Jalapeno Popper Dip

If you ask my family what we look for in a good dip, we would say it is warmth, melty cheese, and a bit of spicy heat. There’s lots of dips that we love, but this is truly the best jalapeño popper dip. It hits all the checkboxes for the Drozhzhin family with its spice, creamy cheesy base, and crispy Panko crust topping.

This jalapeño popper dip is super easy and quick to make, which is always a must for dips. I love serving it as an appetizer whenever hosting, especially for game day or friend hang outs — just make sure to keep it hot and melty and serve it with a bowl of sourdough crackers, tortilla chips, baguette slices, or even as part of a vegetable/crudités platter.

How to Make the Best Jalapeno Popper Dip

This jalapeño popper dip is insanely good. Only thing that makes it better is the ease of the process. Here’s an overview!

• Mince the aromatics: Drain and chop the canned jalapenos, then stir with the minced garlic.
• Combine the remaining dip ingredients: In a large bowl, combine cream cheese, sour cream, aromatics, Parmesan cheese, and mozzarella cheese together.
• Transfer to a pan: Transfer the mixture to the bottom of a baking dish.
• Apply the topping: Sprinkle the top with Panko bread crumbs, Parmesan cheese, and half rings of fresh jalapeños.
• Bake: Bake at 375°F until the dip is golden brown and bubbly.

Ingredient Variations

Sometimes even the best dishes can use a little bit of extra “pizzazz.” Here are a few ingredient variations to add fresh new energy to your dip.

• Top with another garnish: Add bacon bits to the top for extra protein and a savory flavor. Who can resist a little bacon? Use this air fryer bacon recipe to make them perfectly crispy.
• Make it extra spicy: For even more heat, add red pepper flakes to the mixture. Have a glass of water ready to go when eating this dip!
• Mix in herbs and other veggies: Green onions, parsley, and green chilies make great additions by adding more flavor and texture.
• Add more seasonings: For a greater variety in flavor, add garlic powder, onion powder, or any of your favorite spices.
• Change up the cream cheese mixture: Feel free to use cheddar cheese or Monterey Jack for a different cheese flavor. Or, substitute the sour cream with greek yogurt. Mayonnaise can be used in a pinch, but it does make the dip more tangy.

A Few Poppin’ Tips

With these tips, everyone at your party is also going to be calling this the best jalapeno popper dip — there’s no doubt about it.

• Adjust the spice to preference: Use about six jalapeños (canned or fresh) for the dip, but adjust the level of spice by altering between spicy or not-so-spicy jalapeños. Examine the lines on the skin of the jalapeños to get an idea of how spicy they are. Jalapeños with lines and marks on the flesh are usually spicier than those without. To further reduce spice, remove the seeds from the jalapeños.
• Pick a good cheese: Cheese plays a major part in the flavor of the dip. Use good quality cheese and shred it yourself for best results!
• Wear gloves: When working with jalapeños, wear gloves and avoid touching your face. The juices linger on your hands and it’s super painful if it gets into your eyes or into cuts!

Storage & Reheating

You likely won’t have much (if any) leftover dip, but if you do, here’s how to store and reheat it again to enjoy later.

• Refrigerator: To store for up to three days, refrigerate the dip in an airtight container. Keep in mind the breadcrumb crust will soften as the dip is refrigerated.
• Freezer: It is best to store unbaked jalapeño popper dip in the freezer. To store for up to three months, prepare the dip mixture and freeze in a freezer/oven-safe dish. Keep the topping separate (either frozen or prepare it fresh later). Thaw in the fridge overnight, then add the breadcrumb topping right before baking.
• Reheating: You can eat cold jalapeño popper dip, but I prefer warm. To reheat a small portion, microwave the dip in a covered container. To heat a larger portion, place it in the oven at 350°F until the cheese is bubbly. To make the topping a bit crispy again, place under the broiler on low for a few minutes.

More Addicting Dips

• Spinach Artichoke Dip – Creamy, tangy, and decadent veggie and cream cheese dip
• Crack Dip – This rich dip with cream cheese, bacon and cheddar comes together in minutes!
• Queso Fundido – A cheesy, spicy chorizo dip!
• Smoked Salmon Dip – I don’t skimp on the smoked salmon in this dip, and the addition of lemon and herbs make it amazing!
• 15 Minute Avocado Hummus – Blended mixture of avocado, chickpeas, jalapeños, and more
• Best Guacamole Ever – Chunky guacamole with tomatoes and jalapeños

Recipe

Jalapeno Popper Dip

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Servings

8 servings

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Recipe contributed by: Natalya Drozhzhin

Are you ready for the best jalapeno popper dip? The heat is super simple to control, and the dip is great served hot or cold. It’s a must for your next gathering!

Ingredients

Jalapeno Popper Dip

• 6 oz canned jalapeños drained and chopped
• 3 garlic cloves minced
• 8 oz cream cheese softened
• 8 oz sour cream
• 1 1/2 cups Mozzarella cheese
• 1 cup Parmesan cheese

Topping

• 1 cup Panko crumbs
• 1/2 cup Parmesan cheese shredded
• 2 fresh jalapeños sliced into half rings

US Units – Metric

Instructions

• Drain and chop the canned jalapeños. (If using fresh jalapeños, you'll need about 6 of them). Mince the garlic.
  
• Place the cream cheese, sour cream, garlic, jalapeños, mozzarella and Parmesan cheese in a bowl. Stir to combine.
  
• Place the mixture on the bottom of a 9 inch pan.
  
• Sprinkle the top with panko bread crumbs and parmesan cheese. Optionally, add half-ring slices of fresh jalapeños on top.
  
• Bake at 375°F for 20 minutes or until the dip is golden brown and bubbly warm. Garnish with herbs and additional jalapenos if desired. Enjoy!
  

Nutrition Facts

Jalapeno Popper Dip

Amount Per Serving

Calories 330 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 15g75%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 75mg25%

Sodium 940mg39%

Potassium 175mg5%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 3g3%

Protein 15g30%

Vitamin A 1245IU25%

Vitamin C 7mg8%

Calcium 405mg41%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.