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
- ¼ 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 and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: December 2013
Updated & republished: December 2019