Jalapeño 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!

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 or use pepper jack cheese.
• 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. I would use about 1/2-1 cup of cooked bacon. If using store-bought bacon pieces, I would only use about 1/2 cup of those.
• If you don’t have Panko bread crumbs, just used crushed Ritz crackers.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• cream cheese – see my post on How to Soften Cream Cheese Quickly
• mayonnaise – this might sound strange but it really helps with creaminess and overall scoop ability so don’t skip it, you don’t taste it as a separate ingredient.
• Mexican cheese blend – feel free to adjust the cheese to your liking. If you prefer more spice, try using a pepper jack cheese.
• parmesan cheese – I used shredded but if all you have is grated (like the stuff in the green bottle), you can used that instead.
• diced green chiles – I am very sensitive to spice and this (to me) is not spicy at all in this dip. It adds a very small little kick but nothing I would call hot.
• pickled jalapeños – they make “tamed jalapeños” now if you are worried this will be too spicy. It gives you all the flavor of pickled jalapeños without the spice.
• panko bread crumbs – you can use regular breadcrumbs but we like the crunchiness of the panko..
• 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 RECIPES?

• Crock Pot Jalapeno Popper Corn Dip
• Jalapeno Popper Egg Rolls
• Warm Bacon Cheddar Dip
• Poolside Dip
• Jalapeño Popper Bites
• Jalapeno Popper Chicken Salad
• Jalapeno Popper Wontons
• Baked Jalapeño Popper Pinwheels
• The Best Shrimp Dip
• Pepper Jelly Cream Cheese
• Million Dollar Dip
• Jalapeño Popper Pinwheels
• Jalapeno Popper Butter Swim Biscuits
• Jalapeño Popper Chicken Casserole
• Crock Pot Smoked Queso Dip
• Creamy Taco Dip
• Mississippi Sin Dip
• Hot French Onion Dip

Originally published: December 2013
Updated photos & republished: December 2025