Can I make jalapeño popper dip ahead of time?

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.

How spicy is this dip?

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!

What’s the best cheese combo for this dip?

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.

Jalapeno Popper Dip

Name: Jalapeno Popper Dip
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
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; 1/2 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)

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

Scale

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
1/2 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)

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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