This Jalapeño Popper Dip is creamy, cheesy, and delicious — everything you love about the classic appetizer, served warm and scoopable. Loaded with tangy cream cheese, sharp cheddar, smoky paprika, and just the right amount of spice from fresh jalapeños, it’s finished with a buttery, golden Panko topping that adds the perfect crunch. This crowd-pleasing dip is always the first thing to disappear at any gathering.
While it delivers all the bold, savory flavor of Jalapeño Poppers, this cheesy baked dip is even easier to make — no stuffing, wrapping, or frying required. Just mix, bake, and serve with chips or fresh veggies. It’s ideal for game days, holidays, or any time you need a warm, comforting party snack that’s guaranteed to impress.
Why You'll Love this Jalapeño Popper Dip Recipe
- Creamy, cheesy comfort food. The base is a rich blend of cream cheese, mayo, and shredded cheeses, making each bite ultra-smooth and flavorful. It’s a decadent dip that’s perfect for scooping with chips, crackers, or sliced veggies.
- Easy to make and serve. No complicated steps! Just mix the ingredients, top with buttery breadcrumbs, and bake until golden and bubbly. It’s all the flavor of jalapeño poppers with none of the fuss.
- Perfect amount of spice. Fresh jalapeños add just enough heat to keep things interesting without overpowering the dip. You can easily adjust the spice level to suit your crowd.
- Crowd-pleasing favorite. This dip is always a hit at parties, potlucks, and game day spreads. It’s warm, savory, and comforting — everything you want in a shareable appetizer.
Ingredient Notes
To make this creamy and spicy Jalapeño Popper Dip, you will need the following ingredients (full measurements in recipe card below):
- jalapeño peppers – you can use more or less depending on your preferred spice level. For a milder dip, remove all seeds and membranes or substitute with canned green chiles.
- cream cheese – the creamy base of the dip. Be sure to soften it at room temperature for easier mixing.
- mayonnaise – adds tang and helps make the dip extra smooth. You can substitute with sour cream for a slightly lighter flavor and texture.
- garlic – gives the dip a savory, aromatic base. Fresh garlic works best here.
- paprika – adds a subtle smoky depth that complements the richness of the cheese.
- parmesan cheese – brings salty, nutty flavor and helps build that golden crust. Use freshly grated for the best texture.
- cheddar cheese – provides melty, gooey cheesiness throughout the dip. Sharp cheddar is best, but mild or a blend works too.
- panko breadcrumbs – give the top a crispy, buttery crunch that mimics classic jalapeño poppers. Regular breadcrumbs work too.
- butter – tossed with the breadcrumbs to create that perfectly golden topping.
- spring onion – added as a garnish that balances the richness of the dip.
You will also need measuring cups and spoons, a small baking dish (5x5 or similar), mixing bowls, a spatula, and a small saucepan or microwave-safe bowl for melting the butter.
How to Make the Best Jalapeno Popper Dip
- Combine ingredients. In a medium mixing bowl, add diced jalapeno, cream cheese, mayonnaise, garlic, paprika, parmesan cheese and cheddar cheese. Mix until evenly combined.
- Prepare topping. In a separate bowl, stir together the breadcrumbs and melted butter until well coated. Set aside.
- Assemble. Transfer cheese mixture into a small baking dish (about 5x5-inches) and spread with crumb mixture on top.
- Bake. Bake in a 350F preheated oven for 20-25 minutes until bubbly and crumbs are golden brown. If the crumb topping is not as brown as you would like, turn the broiler on high for a minute or two. Keep a close eye on the broiler so that you don't char the crumbs.
- Serve. Top with spring onions and serve warm or cold.
Recipe Variations
- Add bacon. Mix in crumbled cooked bacon for a smoky, salty boost. It is a classic pairing with poppers like in our Bacon Wrapped Jalapeño Poppers.
- Make it spicier. Add a pinch of cayenne pepper, hot sauce, or diced pickled jalapeños to turn up the heat even more.
- Swap the cheese. Try Monterey Jack or pepper jack in place of cheddar for a different flavor profile. Smoked gouda or mozzarella also work well.
- Make it lighter. Use light cream cheese and Greek yogurt in place of regular cream cheese and mayo for a slightly healthier dip that’s still creamy and satisfying.
- Serve cold. Skip the baking and serve the mixed dip chilled with tortilla chips or veggie sticks for a quick no-bake version that still delivers big flavor.
How to Serve
This Jalapeno Popper Dip is best served warm and fresh from the oven. The creamy filling and crispy topping are perfect for scooping with your favorite dippers. Try it with:
- Tortilla chips or Tortilla Strips
- Toasted French Baguettes slices
- Veggies like celery or carrot sticks
- Salted Soft Pretzels
- Crackers
You can also spoon it over Baked Potatoes or spread it inside sliders for a fun twist on comfort food classics.
Recipe Tips and Tricks
- Soften the cream cheese. Let the cream cheese come to room temperature before mixing to avoid lumps and ensure a smooth base. Cold cream cheese is much harder to blend evenly.
- Taste and adjust spice. Jalapeños vary in heat so give one a taste before adding to the mix. If you're unsure, start with less and increase as needed.
- Use fresh cheese. Pre-shredded cheese often contains anti-caking agents that affect melting. For the best texture and flavor, grate your cheddar and parmesan fresh.
- Bake until golden and bubbly. You’ll know it’s ready when the edges are bubbling and the top is golden brown. Let it cool for a few minutes before serving to avoid burning your mouth!
Storing and Freezing Instructions
Make Ahead
You can prep this dish ahead of time. Just assemble the dip and refrigerate it unbaked for up to 24 hours, then bake it fresh when ready to serve.
How to Store
Leftover jalapeño popper dip should be cooled completely before storing. Transfer the dip into an airtight container or cover the baking dish tightly with plastic wrap or foil. It can be stored in the refrigerator for up to 3 to 4 days. To keep the texture of the topping as crispy as possible, store any extra Panko breadcrumb topping separately and add it fresh when reheating.
How to Reheat
To reheat leftover jalapeño popper dip, simply transfer the desired amount to an oven-safe dish and warm it in a preheated 350°F (175°C) oven for 10–15 minutes, or until bubbly and heated through. You can also reheat individual portions in the microwave in 30-second increments, stirring in between until evenly warm. For best results, cover the dip with foil in the oven to prevent the top from over-browning while the center heats. Avoid overheating, as it may cause the cheeses to become greasy.
How to Freeze
You can freeze this dip before or after baking. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge, then bake or reheat until hot and bubbly. Note: the texture may change slightly after freezing due to the cream cheese.
FAQ
Yes, you can fully assemble the dip and store it in the fridge for up to 24 hours before baking. Keep the breadcrumb topping separate and add it just before baking so it stays crisp. When you’re ready to serve, bake as directed, adding an extra 5 minutes if it’s going straight from the fridge to the oven.
It really depends on the jalapeños you use. Fresh jalapeños can range from mild to medium heat. Removing the seeds and membranes helps tone it down, and you can also mix in a bit of sour cream to mellow the heat if it’s too strong. You can always add extra spice, but it’s harder to take it away, so taste as you go!
Sharp cheddar and parmesan work beautifully together, giving you a gooey base with a salty, nutty finish. But feel free to play around — Monterey Jack adds smoothness, pepper jack brings spice, and smoked gouda adds depth. Using a combination of two or three cheeses gives the best flavor and texture in every bite.
More Creamy Dip Recipes
- 20 Best Dip Recipes
- Baked Spinach Dip
- Pizza Dip
- Queso Mexican Cheese Dip
- French Onion Dip
- Baked Ricotta
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Recipe
Jalapeno Popper Dip
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Jalapeño Popper Dip is creamy, cheesy, and delicious — everything you love about the classic appetizer, served warm and scoopable. Loaded with tangy cream cheese, sharp cheddar, smoky paprika, and just the right amount of spice from fresh jalapeños, it’s finished with a buttery, golden Panko topping that adds the perfect crunch. This crowd-pleasing dip is always the first thing to disappear at any gathering.
Ingredients
- 2 jalapeño peppers, seeds removed and diced (or less, to taste)
- 1 (8 ounce) package cream cheese, softened at room temperature
- ½ cup mayonnaise (or sour cream)
- 2 cloves garlic, minced
- ½ teaspoon paprika
- ½ cup parmesan cheese, grated
- 1 cup cheddar cheese, shredded
- ¼ cup Panko breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons spring onion, finely chopped (for garnish)
Instructions
- Preheat oven to 350 F.
- In a medium mixing bowl, add diced jalapeno, cream cheese, mayonnaise, garlic, paprika, parmesan cheese and cheddar cheese. Mix until evenly combined.
- In a separate bowl, stir together the breadcrumbs and melted butter until well coated. Set aside.
- Transfer cheese mixture into a small baking dish (about 5x5-inches) and spread with crumb mixture on top.
- Bake for 20-25 minutes until bubbly and crumbs are golden brown. If the crumb topping is not as brown as you would like, turn the broiler on high for a minute or two. Keep a close eye on the broiler so that you don't char the crumbs.
- Top with spring onions and serve warm or cold.
Notes
How to store: Leftover jalapeño popper dip should be cooled completely before storing. Transfer the dip into an airtight container or cover the baking dish tightly with plastic wrap or foil. It can be stored in the refrigerator for up to 3 to 4 days. To keep the texture of the topping as crispy as possible, store any extra Panko breadcrumb topping separately and add it fresh when reheating.
How to reheat: To reheat leftover jalapeño popper dip, simply transfer the desired amount to an oven-safe dish and warm it in a preheated 350°F (175°C) oven for 10–15 minutes, or until bubbly and heated through. You can also reheat individual portions in the microwave in 30-second increments, stirring in between until evenly warm. For best results, cover the dip with foil in the oven to prevent the top from over-browning while the center heats. Avoid overheating, as it may cause the cheeses to become greasy.
How to freeze: You can freeze this dip before or after baking. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge, then bake or reheat until hot and bubbly. Note: the texture may change slightly after freezing due to the cream cheese.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dip
- Method: Bake
- Cuisine: American
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