Jalapeno Popper Dip Recipe

I just made the Jalapeno Popper Dip everyone fights over and I’m not sharing my secret spoon.

I can’t shut up about this Jalapeno Popper Dip. I love how messy it gets when the cheese stretches and jalapeños pop with heat.

I’m obsessed with the contrast of cool cream cheese and crunchy bacon scattered on top. It’s the kind of Warm Dip Recipes I bring to every get-together because people actually fight for the last scoop.

But mostly I love that it tastes like the best appetizer without any of the fuss. Melted, spicy, cheesy.

Makes chips useless and hands very, very happy. I judge parties by whether they serve it.

I never share the recipe fully.

Ingredients

• Basically cream cheese gives that silky, clingy creaminess.
• Sour cream adds tang and cools the heat.
• Mayonnaise keeps it smooth and slightly rich.
• Cheddar brings sharp, melty cheesiness and oomph.
• Monterey Jack melts beautifully, milder, creamy friend.
• Basically jalapeños add kick; seeds up the heat.
• Bacon gives smoky crunch and salty little bites.
• Panko breadcrumbs add crunch on top, airy texture.
• Plus butter to toast the crumbs golden and rich.
• Garlic powder adds punch without getting stringy.
• Onion powder gives subtle sweetness, background savoriness.
• Salt brings out everything; don’t overdo it.
• Black pepper gives a little bite and warmth.
• Plus green onion for color, freshness, tiny crunch.

Ingredient Quantities

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded sharp cheddar
• 1/2 cup shredded Monterey Jack
• 3 to 4 jalapeños, seeded and finely chopped (keep seeds if you like it hotter)
• 4 slices bacon, cooked crisp and crumbled
• 1/4 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped green onion for garnish

How to Make this

1. Preheat oven to 375 F and grease a small baking dish or pie plate with butter or nonstick spray.

2. In a medium bowl beat together the softened cream cheese, sour cream and mayonnaise until smooth and mostly lump free.

3. Stir in 3/4 cup shredded cheddar and 1/4 cup shredded Monterey Jack, then add the chopped jalapeños (use seeds if you want more heat), crumbled bacon, garlic powder, onion powder, kosher salt and black pepper. Mix until everything is evenly distributed.

4. Taste a tiny bit and adjust salt or jalapeño level if needed, you’re allowed to make it hotter or milder.

5. Spread the mixture into the prepared dish, smoothing the top with a spatula so it bakes evenly.

6. Combine the remaining 1/4 cup cheddar, 1/4 cup Monterey Jack, the panko breadcrumbs and melted butter in a small bowl; toss until the crumbs are moistened and clumpy.

7. Sprinkle that breadcrumb-cheese mixture evenly over the dip, pressing lightly so it sticks; this makes a crunchy, golden top.

8. Bake for 20 to 25 minutes until the dip is bubbly and the topping is golden brown; if you want extra color put under the broiler 1 to 2 minutes but watch it closely so it doesn’t burn.

9. Remove from oven and let rest for 5 minutes so it firms up a bit, then scatter the chopped green onions on top.

10. Serve warm with tortilla chips, sliced baguette or veggies; leftovers keep covered in the fridge for 3 to 4 days and reheat gently in the oven or microwave.

Equipment Needed

1. Oven (preheat to 375 F)
2. Small baking dish or pie plate (greased)
3. Medium mixing bowl and small mixing bowl
4. Hand mixer or sturdy whisk
5. Rubber spatula for spreading
6. Measuring cups and spoons
7. Cutting board and chef’s knife (for jalapeños and green onions)
8. Small baking sheet or pan for broiling and a timer

FAQ

Jalapeno Popper Dip Recipe Substitutions and Variations

• Cream cheese: swap with Neufchâtel for less fat, or use mascarpone for a richer, silkier dip.
• Sour cream: plain Greek yogurt works great for tang and thickness, or use crème fraîche if you want a creamier, slightly tangier note.
• Sharp cheddar: try smoked cheddar for a deeper flavor, or pepper jack if you want extra kick and melty stretch.
• Bacon and panko topping: use cooked crumbled turkey bacon or cooked chorizo instead of bacon, and replace panko plus butter with crushed tortilla chips or crushed Ritz crackers for a crunchy, salty finish.

Pro Tips

1) Don’t skimp on softening the cream cheese, seriously. If it’s still cold you’ll get lumps and you’ll end up overmixing which makes the dip gluey. Cut it into cubes and let sit at room temp for 30 to 45 minutes, or zap in 10 second bursts in the microwave till just soft but not hot.

2) Toast the panko first for extra crunch. Heat the butter in a skillet, toss the panko till golden then mix with the cheese before topping. It browns more evenly and won’t go soggy after baking. Also a tiny sprinkle of smoked paprika in the panko makes it taste more complex.

3) Use half pickled jalapeños and half fresh if you want more depth without blowing out the heat. Pickled ones give tang and mellow heat, fresh give bright bite. Taste as you go, you can always add more, you can’t take heat away.

4) Let it rest a little longer than you think, at least 7 to 10 minutes. It firms up and scoops cleaner. If reheating leftovers do it low and slow in the oven at 300 F so the cheese doesn’t separate, stirring once halfway through.