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The Ultimate Creamy Jalapeno Popper Dip Recipe

A freshly baked popper dip in a white casserole dish with a slice removed, topped with melted cheese and jalapeño slices.

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Make the best Jalapeno Popper Dip for your next gathering. This creamy, cheesy, and spicy dip is an easy party appetizer perfect for game day.

Ingredients

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  • 1 (8 ounce) package cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 (4 ounce) can diced green chiles, drained
  • 1 (4 ounce) can diced jalapenos, drained (use fewer for less heat)
  • 4 slices cooked bacon, crumbled (optional)
  • 1/2 cup shredded cheddar cheese (for topping)
  • 1/4 cup panko breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or a small oven-safe skillet.
  2. In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth.
  3. Stir in the Monterey Jack cheese, sharp cheddar cheese, Parmesan cheese, diced green chiles, and diced jalapenos. If using bacon, fold in the crumbled bacon now.
  4. Spread the mixture evenly into your prepared baking dish.
  5. Top the dip with the remaining 1/2 cup of shredded cheddar cheese. If you want a crispy top, sprinkle the panko breadcrumbs over the cheese layer.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese topping is melted and lightly golden brown.
  7. Let the dip cool for about 5 minutes before serving warm with tortilla chips, crackers, or vegetable sticks.

Notes

  • For a slow cooker version, combine all ingredients except the topping cheese and breadcrumbs. Cook on low for 2 to 3 hours, stirring occasionally. Top with cheese and bake or broil briefly until melted.
  • If you prefer a milder dip, remove the seeds and membranes from the jalapenos before dicing.
  • This dip tastes best when served warm straight from the oven or slow cooker.

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