This jalapeno popper dip is deliciously rich, perfectly creamy and cheesy with a crunchy panko bread crumb topping. It is made with fresh jalapenos and is not too spicy (spice level is adjustable).
It’s always a crowd favorite and my go-to appetizer for parties and game days.
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❤️About This Recipe
Super easy to make: Just mix the ingredients, top with bread crumb topping (that takes only 10 minutes) and bake.
Make-ahead appetizer for parties or game day: prep ahead of time, keep in the refrigerator and bake later. (more details in the tips section).
Made with fresh jalapenos: You’ll come across many recipes made with pickled or canned jalapenos. I am not a huge fan of pickled or canned ones in my jalapeno popper dip recipe. So I prefer to use fresh jalapenos.
Taste & Texture: not-too-spicy, it has the perfect level of heat with a gooey, creamy texture.
Adjustable: Spice level can be adjusted as per liking. Increase or decrease the number of fresh jalapenos.
🧾Ingredient Notes
Cream cheese: It is the foundation of the jalapeno popper dip. I recommend using a full-fat cream cheese block.
Sour cream: Again, please use full-fat sour cream.
Cheddar cheese: I prefer to use sharp cheddar as it gives a good flavor.
This is not every day/healthy food. It is made on occasions or parties or get-to-gathers. So please use full-fat ingredients instead of using low-fat versions. Though if needed you can opt for fat-free or low-fat but the creamy texture and flavor will be compromised.
Onion & Garlic powder: these two add a nice flavor to the dip.
Jalapenos: I prefer to use fresh over canned or pickled jalapenos. It makes the jalapeno popper dip better tasting in my opinion.
Spring onions: It adds a nice fresh flavor to the dip.
Panko breadcrumbs: It is mixed with melted butter and parmesan cheese and spread over the dip to get the crunchy topping. You can use regular breadcrumbs, but panko gives the best result.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
Preheat the oven to 375°F (190°C) for at least 10 minutes.
1) Take room temperature cream cheese and sour cream in a bowl.
2) Using a hand mixer mix both until well combined and fluffy. I have used a spatula to mash and mix. If your cream cheese is super softened to room temperature, you can mix them using a spatula only.
3) Add black pepper powder, garlic powder and onion powder.
4) Mix well.
5) Add cheese, jalapeno and spring onions.
6) Again mix really well.
7) Spread this mixture evenly into a baking dish and keep it aside. (NOTE: my baking dish size is 1 qt).
8) In another small bowl, take parmesan cheese and panko bread crumbs.
9) Add melted butter.
10) Mix until the mixture is evenly moistened with butter.
11) Sprinkle this topping evenly on the prepared dip mixture.
12) Bake into the preheated oven for 18-20 minutes or until the mixture is bubbly around the edges and topping is crunchy, golden brown.
💭Expert Tips
To get the best flavor and texture (thick, creamy, gooey), I highly recommend using full-fat cheddar cheese, sour cream and cream cheese.
Fresh jalapenos stay slightly crunchy even after baking. If you prefer a soft texture, then roast the jalapenos for a few minutes or until softened slightly. Or use the canned jalapenos which are already soft.
Spice Level:
- Mild (not spicy, just the flavor of peppers): Discard the rib and seeds of the jalapeno and finely chop.
- Medium spicy: Keep the seeds of half of the jalapenos and discard rib/seeds for half of them.
- Spicy hot: use all the jalapenos along with seeds. No need to discard anything. Seeds and rib of the jalapeno make the dip spicy.
Make-Ahead Instructions:
- Yes, you can make this jalapeno popper dip mixture 3-4 days ahead of time and store it in the refrigerator.
- Make the dip mixture and spread it into the baking dish. Cover it with plastic wrap and store it in the refrigerator.
- Make the topping mixture and store it in a separate container in the fridge.
- At the time of baking, sprinkle the topping over the dip and bake.
- Increase the baking time by 3-5 minutes as the dip is chilled/cold.
🥣 Storage Instructions
- In the fridge, this jalapeno popper dip stays good for 3-4 days.
- Reheat in the microwave (if you have a smaller portion) at 30-40 seconds intervals until warm.
- Reheat in the oven (if there is a good amount of leftovers)
- Keep in mind that crunchy topping will become soft and soggy after storing.
- Freezing this dip is not recommended, as reheating frozen dairy will give you a grainy and curdled texture.
🍽 Serving Ideas
Here are some dipper options for your delicious jalapeno popper dip
- Crostini
- Tortilla chips
- Crackers
- Pret zel thins
- Sliced, toasted baguette
- Veggies (e.g. carrots, peppers, celery, sugar snap peas)
- Pita chips
Check Out Other Dip Recipes
Did you try this jalapeno popper dip recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Jalapeno Popper Dip
Ingredients
- 8 oz Cream cheese at room temperature
- ½ cup Sour cream
- 1 ½ cup Cheddar cheese sharp
- ½ cup Jalapenos finely chopped (*see notes for spice level)
- ½ cup Spring onion (green onion or scallion) green part only, chopped
- ½ teaspoon Black pepper powder
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
For Topping:
- ¾ cup Panko breadcrumbs
- ¼ cup Butter melted
- ¼ cup Vegetarian parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C) for at least 10 minutes.
- Take room temperature cream cheese and sour cream in a bowl. Using a hand mixer mix both until well combined and fluffy. I have used a spatula to mash and mix. If your cream cheese is super softened to room temperature, you can mix them using a spatula only.
- Add black pepper powder, garlic powder and onion powder. Mix well.
- Add cheese, jalapeno and spring onions. Again mix really well.
- Spread this mixture evenly into a baking dish and keep it aside. (NOTE: my baking dish size is 1 qt).
- In another small bowl, take parmesan cheese and panko bread crumbs.
- Add melted butter. Mix until the mixture is evenly moistened with butter.
- Sprinkle this topping evenly on the prepared dip mixture.
- Bake into the preheated oven for 18-20 minutes or until the mixture is bubbly around the edges and topping is crunchy, golden brown.
- Garnish with sliced Jalapeno and spring onion greens. Serve with chips, crackers or crostini.
Notes
- Mild (not spicy, just the flavor of peppers): Discard the rib and seeds of the jalapeno and finely chop.
- Medium spicy: Keep the seeds of half of the jalapenos and discard rib/seeds for half of them.
- Spicy hot: use all the jalapenos along with seeds. No need to discard anything. The seeds and rib of the jalapeno make the dip spicy.
- Yes, you can make this jalapeno popper dip mixture 3-4 days ahead of time and store it in the refrigerator.
- Make the dip mixture and spread it into the baking dish. Cover it with plastic wrap and store it in the refrigerator.
- Make the topping mixture and store it in a separate container in the fridge.
- At the time of baking, sprinkle the topping over the dip and bake.
- Increase the baking time by 3-5 minutes as the dip is chilled/cold.
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