Jalapeño Popper Dip (+Video)
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.
A CREAMY AND WARM DIP RECIPE
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 JALAPEÑO POPPER DIP:
- 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 or some cayenne pepper.
- 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
- 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, 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!
CRAVING MORE? GIVE THESE RECIPES A TRY:
Jalapeño Popper Dip (+Video)
- 2 (8 ounce) blocks cream cheese softened to room temperature
- 1 cup mayonnaise
- 1 cup shredded Mexican Cheese Blend
- 1 cup shredded Parmesan Cheese
- 4 ounce can chopped green chiles
- 4 ounce can chopped pickled jalapeños
- 1 cup Panko bread crumbs
- 1/4 cup salted butter (1/2 stick), melted
- salt, pepper, dried parsley (to taste)
- 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).
- Topping should be golden brown and the dip should be gently bubbling around the edges. Serve with your favorite buttery crackers or tortilla chips.
- Serve with your favorite buttery crackers!
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: December 2013
Updated & republished: December 2019
How do you think this would do in a crock pot? I’m going to an outdoor graduation party and my fam has requested I bring this dip but there’s no way to heat it.
I would make then just transfer to a crock pot on the “warm” setting. You have to be careful cooking cream based things in a crock pot or they can curdle so I would just use it in a “keep warm” capacity. 🙂
Thank you! One of my favorite recipies I’ve ever found on pinterest!
Thanks so very much Sarah – I love hearing that!
Can this be made the night before?
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
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!!
You are so sweet to take the time to come back and comment! I really appreciate it – thank you!
AMAZNG DIP. Served it on Christmas Eve and it was everyone’s favorite dish. Will be keeping this one bookmarked. Thank you!
Thanks so much for taking the time to come back and comment Dawn!
My 11 yr old granddaughter loves the jalapeno dip.
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.
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
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.
Can you make this in a crockpot?
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. 🙂
I’ve got the same issue in my family! I replaced the mayo with plain greek yougurt and it turned out wonderfully!
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!!
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 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 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!
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.
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!!
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!!
What about using miracle whip instead of mayo??