This Jalapeño Popper Dip appetizer is a warm, creamy recipe with a crunchy topping that will be the surprise hit at any party or gathering.
THE BEST JALAPEÑO POPPER DIP
This easy Jalapeño Popper Dip is one of our favorites. It's the perfect dip to make during the winter months because it's a warm and creamy dip. Every time I make this dip, I always come home with an empty dish. It is that good!
TIPS FOR MAKING THIS PARTY-FAVORITE APPETIZER
- Don't worry, this dip is not blazing hot. It just has a slight kick. If you want it hotter, you could certainly add in more jalapeños.
- Whenever a recipe calls for softened cream cheese, I leave it out on my counter overnight to make the next day. Or if I've forgotten to leave it out, I cut up the unwrapped cream cheese into small cubes, place on a plate, and leave it out on the counter for about 10 minutes until softened or use the softening option on your microwave oven.
- Cooked, chopped bacon can be added for even more flavor.
- If you don't have Panko bread crumbs, just used crushed Ritz crackers.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cream cheese
- mayonnaise
- Mexican cheese blend
- parmesan cheese
- chopped green chiles
- chopped jalapeños
- panko bread crumbs
- salted butter
HOW TO MAKE JALAPEÑO POPPER DIP:
Preheat oven to 375F degrees. Spray a 2-quart casserole dish with nonstick cooking spray. Using an electric mixer (or a food processor), mix together the cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chiles and jalapeños. I also throw in a pinch of salt and pepper too. You do not need to drain either can of peppers.
Mix until smooth and totally combined. Spread the dip filling into your casserole dish.
In a bowl, mix together Panko bread crumbs, ½ cup Parmesan cheese and melted butter. I added just a bit of dried parsley into the mix to add some color. This is completely optional.
Sprinkle crumb mixture evenly over dip filling.
Bake for about 20 minutes (on the middle rack). Do not overcook. Topping should be golden brown and the dip should be gently bubbling around the edges. Serve with your favorite buttery crackers!
CRAVING MORE? GIVE THESE RECIPES A TRY:
The Best Jalapeño Popper Dip
Ingredients
- 2 (8 oz) blocks cream cheese softened to room temperature
- 1 cup mayonnaise
- 1 cup shredded Mexican Cheese Blend
- 1 cup shredded Parmesan Cheese
- 1 (4 oz) can chopped green chiles
- 1 (4 oz) can chopped pickled jalapeños
- 1 cup Panko bread crumbs
- ¼ cup salted butter (½ stick), melted
- salt, pepper, dried parsley (to taste)
Instructions
- Preheat oven to 375F degrees.
- Spray a 2-quart casserole dish with nonstick cooking spray.
- Using an electric mixer (or a food processor), mix together the cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chiles and jalapeños. Add a pinch of salt and pepper.
- Spread the dip filling into your casserole dish.
- In a bowl, mix together Panko bread crumbs, ½ cup Parmesan cheese and melted butter (and a bit of dried parsley, optional).
- Sprinkle crumb mixture evenly over dip filling.
- Bake for about 20 minutes (on the middle rack). Do not overcook.
- Topping should be golden brown and the dip should be gently bubbling around the edges.
Video
Notes
- Serve with your favorite buttery crackers!
- Want less heat? Just take the seeds out of the jalapeños when chopping them up. The heat in jalapeños are in their seeds.
Nutrition
Originally published: December 2013
Updated & republished: December 2019
Joleen
I made this last night as an appetizer for my husband’s birthday dinner. What a hit! To add an extra kick (lots of hot-food-lovers in our bunch) I added two fresh jalapeños chopped finely.
Everyone that tried it went back 3 or 4 times and requests for the recipe. Thanks for adding this!M
Lrk
I made this today for the NFL playoffs. It is DELISH! It was gone before the game started. Thanks you for sharing! This is going right into my "Favorites." I agree with a commenter below...this would be fantastic on (or in) a burger!!
Brandie @ The Country Cook
You are so sweet to take the time to come back and comment! I really appreciate it - thank you!
dawn lopez
AMAZNG DIP. Served it on Christmas Eve and it was everyone's favorite dish. Will be keeping this one bookmarked. Thank you!
Brandie @ The Country Cook
Thanks so much for taking the time to come back and comment Dawn!
Timothy
My 11 yr old granddaughter loves the jalapeno dip.
Jessica
Very good recipe! I made it for my birthday yesterday. I used fresh jalapenos, next time i will add more jalapenos the generous half cup disnt make ut spicy enough for my taste. Maybe i can add some habanero sauce or peppers to it. Only issue I ran into is even at the full 20 minutes the cheese wasn't really melted. May try to leave it in a few extra minutes.
Cristina Monteiro
I made this last night to freeze for the weekend. I used fresh jalapenos from my garden. I left it on the counter to cool with plastic wrap and foil and forgot about it overnight. It was probably room temp by 1am or so and I popped it in the freezer at 6:15 hoping to save it. Do you think it's safe or do I have to chuck it? I probably do
Liberty Albright
My family begs for me to bring this to every family gathering. It has gotten to where I make 4-5 times the amount I used to bring.
Naz
Can you make this in a crockpot?
Nina
What can I replace the mayo with? No one in the family likes mayo, so trying to find a good alt. Plain Greek yogurt maybe? Thanks!
Brandie @ The Country Cook
Hi Nina, you don't taste the mayonnaise as a separate ingredient in this. 🙂
laura
I've got the same issue in my family! I replaced the mayo with plain greek yougurt and it turned out wonderfully!
Ann
Made this yesterday, was a big hit with many guests. I used the canned green chilies and 2 fresh jalapeños. I also added finely chopped 2 1/2 slices of leftover bacon. This recipe is easy and so good. I have now “un-pinned” all other popper dip recipes 🙂
Brandie @ The Country Cook
That sounds amazing Ann!! Thank you so very much for giving my recipe a try - makes my day to hear!!
Nate
I love this recipe. I always cut fresh jalapeno. I like to pour in the juice from the green chili can but not actually use any of the chili's. Also the topping, only use a small amount of Parmesan because it will form a crust not as easy to cut through.
Brandie @ The Country Cook
Thank you so much Nate!!
Jennifer Barry
Made this for a get-together and it was very good. I made it exactly as posted, and my only complaint is that it wasn't spicy at all. Next time, I will add some thinly sliced raw jalapenos to the top. Very tasty!
Nicole
I have made this for so many occasions and everyone loves it. I am not a fan of spicy, but this is so yummy! My spicy food loving husband LOVES this!
Brandie @ The Country Cook
Woo hoo! Love hearing that Nicole. Thank you for coming back to let me know!
Rosa
If, and I mean if, this dip isn’t all gone after a party, can it be reheated? Is it good with chips?
Brandie @ The Country Cook
Hi Rosa - technically it could be reheated but the texture may not be quite the same as it is easy to overheat and then it starts to separate.
Jennifer
This dip is fantastic!! The only thing I do it add bacon to it. I cut it into small pieces and crisp it up and throw it in the mixture.
Brandie @ The Country Cook
I can't think of a single situation where adding bacon wouldn't make it better. Ha! Love it!!
Sharon
This dip is amazing! Thank you for sharing. Made it for New Year’s Eve and it was a hit! I couldn’t wait to make it again so it will be on the table for the Super Bowl tonight. Give it a try... you won’t be disappointed!!
Judith
What about using miracle whip instead of mayo??
Rebecca
Another tip for if you forget to soften your cream cheese before making. Put your wrapped cream cheese in a sink with hot water and submerge it for a couple minutes. It's sealed so tightly that water does not get in, and it is perfectly softened all the way through and ready for using. Going to make this recipe tonight, but thinking of adding some garlic and onion powder to the recipe as well (we love both). Will come back to let you know how it turns out 🙂
Melissa Lussier
Made this one time for a Super Bowl Party and it was such a hit. I started making it for other get together's that we were invited to and everyone loves it. Now when we are invited to a get together or potluck, I am asked to make the popper dip. I even have people fight for the leftovers.
Holly
Wondering if this could be used as a cold dip, for summer? Sounds delicious!
Kristin
Dip is always delicious, but i’m Having trouble making it “gooey”. Going to set the cream
Cheese out earlier, hope that helps. I also have been using Greek Yogurt over Mayo. While taste is still great and I have had no complaints, could that be my issue with the melting / gooey texture i’m Missing?
Kelsey
This dip is so incredible! I"ve made this several times, but am only now posting. I make this recipe exactly as shown, except I omit the butter in the topping (seems to brown up perfectly without and cuts a few extra calories). I serve this dip with crackers or with low sodium tortilla chips. It's a hit with all my friends and family. Thanks for the great recipe!
Sheri
Made this for a xmas party and was the hit of the gathering!, thanks so much.
Mary
Do you know what the weightwatchers points are for this recipe.
Jeanetta
Can you make this in advance
Brandie @ The Country Cook
Hi Jeanetta! You sure could. Just keep it in the fridge then bake in the oven. You may just need to let it bake for a bit longer than the recipe instructions indicate 🙂
Lisa
Can you make night before a potluck and reheat in a microwave. I am taking it to work for a party.
Brandie @ The Country Cook
Hi Lisa, I don't see why not. Just be careful not to overheat (it will cause the oils to separate from the fats that are in the mayonnaise and cheese).
Kaye Patterson
Is this the Kraft shredded parmesan cheese you're talking about or the other one used in top of spaghetti?
Kimberly Logan Brennan
I have made this for just about every kind of party you can think of. I double it, and it's always gone! I've learned not to give out "my" secrets to my dishes that I bring to a party, or that I serve in my home. Because, then inevitably someone will copy it, and I have to find another amazing recipe. I like to serve the Jalapeno Popper Dip with tortilla chips. The crackers are a little too heavy, and they don't hold up as well.
I also like to stuff chicken breasts with the Jalapeno Popper Dip. YUM! At BBQ's I've had friends who put it on their cheeseburgers too. This is such a simple and oh so tasty dish. One that is in my repertoire of appetizers to bring to gatherings, of any kind. So glad I joined Pinterest! I have 100's of recipes, and I'm always trying something new. This is in my board labeled, "Tried and True Recipes."
Brandie @ The Country Cook
What an awesome comment - thank you Kimberly!!!
Nicole
Can I precook this and then microwave it later to heat it up? I am bringing it to a party and would prefer not to have to bake it there. Thanks!
Jojo
I use Jim my dean sausage instead of bacon. This dip is amazing!
Angie
There is no bacon in this recipe......
Rhonda Richardson
Printable version says 1 stick (1/2 cup) melted butter rather than 1/2 stick (1/4 cup) melted butter as in original version.
Brandie @ The Country Cook
Thanks for noticing that Rhonda! I got it fixed!
Jenelle
Made this yesterday and it was a huge hit! I opted for fresh jalapeños so I could control how spicy it was. Wouldn't change a thing!
Brandie @ The Country Cook
Woo hoo! Thanks for coming back to let me know what you thought Jenelle!
Beth
Has anyone tried using sour cream instead of mayo?
Martha Benner
Does not print out right so check it; I did and made changes with a pen on the copy.
Brandie @ The Country Cook
Hi Martha! Thanks, I'll look into it!
Allison
Would it be okay to make this in advance and refrigerate it before baking?
Christi
I am wondering this myself
Barb
I love this dip! It is the most requested app I bring to parties. I am wondering if I can make it in the crockpot to be able to keep it warm?
Brandie @ The Country Cook
Hi Barb - I think you could but I haven't tried it. I would do it on the lowest setting you have though because slow cookers have a tendency to curdle anything dairy based if it cooks too hot or too fast. And if you wanted, you could remove the insert and stick it under the broiler in the oven to crisp up the topping then put it back into the crock pot to stay on the warm setting.
Anonymous
One of our party favorites....it is a great hit. People ask me for the recipe every single time. LOVE it!!!!1
Brandie (The Country Cook)
Always a crowd pleaser, so glad you are enjoying it.
RJS
Yep definitely going to give this recipe a whirl!!!
Jodi Barnes
Made this for Christmas Eve party and it was a HUGE hit! Now it's our go-to dip for any event (or even just Mexican food night at home!).
Anonymous
I just made this about 30 minutes ago, and I am very pleased to say that it turned out incredible! What a great recipe. I added an ounce more of jalapeños to make it a bit spicier. It is a hit with the guests!
Anonymous
Just an FYI for people stating that you can't use cream cheese after you've left it out over 2 days.. I've used it long after it's expiration date and left out for 2 days...never had an adverse affect on me or mine. "God made dirt *and germs* and dirt don't hurt!"
Don't really think cream cheese would be a problem in this recipe!
Anonymous
Looks delicious!! When I forget to lay out the cream cheese, I lay it on the preheating stove, especially on the burner where the heat escapes from the oven, to soften. I do a lot of baking and it works perfectly. Thanks for the recipe!
L Knutsen
Any hints if I need to take the appetizer to a party after a concert where I will have to bake it several hours in advance? Could I just reheat in the microwave a couple of minutes? Also, I leave cream cheese on the counter overnight, as well--and if I'm going to bake, I lay butter and eggs out overnight as well--have been doing it for YEARS and it works like a charm!
Lisa
I tend to use Kraft's 1/3 fat cream cheese instead of regular.... have never had it be an issue in ANY recipe, and it doesn't require setting out at all... it's soft from the get-go.
Brandie @ The Country Cook
Great tip - thanks Lisa!