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!
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THIS PARTY-FAVORITE APPETIZER
- Don’t worry, this dip 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.
WHAT YOU’LL NEED:
cream cheese
cream cheese
mayonnaise
Mexican Cheese Blend, shredded
Parmesan Cheese, divided use
chopped green chiles
chopped jalapeños (or 1/2 cup chopped fresh jalapeños )
Panko bread crumbs
Panko bread crumbs
salted butter
salt, pepper, dried parsley (optional)
HOW TO MAKE JALAPENO POPPER DIP (STEP-BY-STEP):
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, 1/2 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, 1/2 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!
Enjoy!
Originally published: December 2013
Updated & republished: December 2019
JALAPENO POPPER DIP
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.
Print Pin RatePrep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 576kcal
Ingredients
- 2 (8 oz) blocks cream cheese softened to room temperature
- 1 cup mayonnaise
- 1 cup shredded Mexican Cheese Blend shredded
- 1 cup shredded Parmesan Cheese
- 1 (4 oz) can chopped green chiles
- 1 (4 oz) can chopped jalapeños (or 1/2 cup chopped fresh jalapeños)
- 1 cup Panko bread crumbs
- 1/4 cup salted butter (1/2 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, 1/2 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
Calories: 576kcal | Carbohydrates: 10g | Protein: 13g | Fat: 54g | Saturated Fat: 23g | Cholesterol: 114mg | Sodium: 1047mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1416IU | Vitamin C: 6mg | Calcium: 312mg | Iron: 1mg
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CRAVING MORE? GIVE THESE RECIPES A TRY:
JALAPENO POPPER BITES
CHERRY CHEESECAKE DIP
CROCK POT JALAPENO POPPER CORN DIP
THE BEST RETRO SHRIMP DIP
WARM BACON CHEDDAR DIP
What about using miracle whip instead of mayo??
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!!
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.
I can’t think of a single situation where adding bacon wouldn’t make it better. Ha! Love it!!
If, and I mean if, this dip isn’t all gone after a party, can it be reheated? Is it good with chips?
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.
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!
Woo hoo! Love hearing that Nicole. Thank you for coming back to let me know!
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!
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.
Thank you so much Nate!!
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 🙂
That sounds amazing Ann!! Thank you so very much for giving my recipe a try – makes my day to hear!!
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!
Hi Nina, you don’t taste the mayonnaise as a separate ingredient in this. 🙂
Can you make this in a crockpot?