Go Back
–+ servings
Jalapeno Popper Dip in a pan.
Print

Jalapeno Popper Dip

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!
Course Appetizer
Cuisine American
Keyword Jalapeno Popper Dip, Jalapeno Popper Dip Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 330kcal
Author Natalya Drozhzhin

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 cup Mozzarella cheese
  • 1 cup Parmesan cheese

Topping

  • 1 cup Panko crumbs
  • 1/2 cup Parmesan cheese
  • 2 fresh jalapeños sliced into half rings
US Units - Metric

Instructions

  • Drain and chop the canned jalapeños. Mince the garlic.
    Jalapenos and garlic in a bowl
  • Place the cream cheese, sour cream, garlic, jalapeños, mozzarella and Parmesan cheese in a bowl. Stir to combine.
    Dip ingredients in a bowl.
  • Place the mixture on the bottom of a 9 inch pan.
    Jalapeno Popper Dip mixture in a pan.
  • Sprinkle the top with Panko and Parmesan cheese. Optionally, add half-ring pieces of fresh jalapeños on top.
    Jalapeno Popper Dip topped with fresh jalapeños.
  • 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!
    Jalapeno Popper Dip in a pan.

Nutrition

Calories: 330kcal | Carbohydrates: 11g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 940mg | Potassium: 175mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1245IU | Vitamin C: 7mg | Calcium: 405mg | Iron: 1mg