This creamy, cheesy Jalapeno Popper Dip is quick, easy, and totally addictive. My favorite party appetizer!

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The BEST Jalapeno Popper Dip

This Bacon Jalapeno Popper Dip is so ooey gooey cheesy with four kinds of cheese: cream cheese, cheddar, mozzarella, and parmesan. With a mildly spicy kick from jalapenos and a smoky, salty bite from lots of crumbled bacon, it’s topped with buttered panko and baked until it’s bubbly and golden, crispy brown.

The perfect party appetizer

Everyone raves over this Jalapeno Popper Dip! It’s sooo good! I’m always asked to bring it to gatherings and the recipe has been requested countless times.

Served with an assortment of sliced baguette, chips, and veggies, it’s the perfect no-fuss party dish that everyone can just help themselves to. This is definitely the dish you’ll find me hovering over!

So quick and easy

Do you love Jalapeno Poppers, but don’t want to go through the trouble of cleaning and stuffing the jalapenos? This Jalapeno Popper Dip has all the delicious flavor of Jalapeno Poppers without the trouble!

I don’t know what I love more, the cheesy deliciousness of this dish, or how quick and easy it is to make. Just mix the ingredients together, top it with panko, and pop it in the oven. It can also be made in advance and baked right when you need it.

Also try my Jalapeno Popper Wonton Cups!

Ingredients

Cream cheese - softened. I leave mine out on the counter for a few hours. To speed up the process, cut them into cubes and let them soften for about an hour. Or unwrap and microwave in 5 second bursts, rotating after each 5 seconds. Be careful not to let it melt!

Sour cream, Mayonnaise - You can use all sour cream, all mayo, or all Greek yogurt in this dip. You can also use a combination. I used half mayo and half sour cream.

Cheeses: Sharp cheddar, Mozzarella, Parmesan – I like to shred my own cheese. Pre-shredded cheese contains cornstarch to keep the shreds separate which can interfere with melting.

Diced jalapeno peppers – fresh or canned

Bacon – cooked and chopped or crumbled

Garlic powder

Panko breadcrumbs

Melted butter

Fresh or canned jalapenos?

You can use canned or fresh jalapenos for this Jalapeno Popper Dip.

Canned jalapenos are the easiest option, and they’re nice and soft so there won’t be any crunchy bits in the dip. Plus they have a nice tang which adds a nice flavor to the dip.

You can also use fresh jalapenos. If you don’t want any crunchy bits in the dip I would recommend roasting or sautéing them first. If you like the crunchy bits, leave them raw. They may be hotter than the canned jalapenos.

An easy way to mimic canned jalapenos: Simmer the chopped jalapenos in half water, half vinegar for about 5 minutes. Let them cool slightly then drain before using. They will become soft and more of an olive green color. (This is the method I use.)

No Mayo Dip

To make Jalapeno Poppers with no mayonnaise, simply swap out the mayonnaise for more sour cream or Greek yogurt.

Vegetarian Dip

It’s easy to make this Jalapeno Popper Dip vegetarian. Simply omit the bacon or use chopped veggie bacon.

Healthier, Lightened-up Jalapeno Popper Dip

A few tips to lighten up Jalapeno Popper Dip to make it healthier:

Use light cream cheese, sour cream, and mayo
Substitute Greek yogurt for the sour cream and mayo
Use low fat cheddar
Substitute veggie bacon for the bacon
Combine the panko with olive oil instead of butter

How to make

Mix the cream cheese, sour cream, mayo, cheddar, mozzarella, parmesan, chopped bacon, chopped jalapenos, garlic powder, and salt and stir until combined.
Spread into a 2 quart baking dish. (Mine was an 8 by 12 inch oval)
Combine the panko with melted butter and sprinkle on top.
Bake at 350° F until bubbly and the top is golden brown.

How to make in the slow cooker

Combine all of the ingredients for the dip in the slow cooker and stir together.
Sprinkle the extra cheeses for topping on top.
Cook in the slow cooker on low for 2-3 hours, until everything is melted and creamy.
Sauté the panko in butter in a pan until golden brown. Sprinkle on top of the dip before serving.

How to make in advance

Jalapeno Popper Dip can be made ahead of time. Prepare the dip and spread into a baking dish. Cover with plastic wrap and refrigerate for up to 3 days. When you’re ready to bake, combine the butter and panko then sprinkle on top. Bake as directed.

How to store

Store in the refrigerator for 3-4 days, tightly sealed with plastic wrap.

To freeze: let cool completely, then wrap tightly. This will keep in the freezer for 2-3 months.

What to dip into

Slices of baguette
Bread
Crostini (slices of baguette that have been toasted)
Tortilla chips
Crackers
Bagel chips
Pita crisps
Veggies sticks – carrot, celery, cucumber

What to serve with

Jalapeno Popper Dip makes the perfect addition to your party appetizer or game day spread. For more appetizer ideas check out my

Recipe

Jalapeno Popper Dip

Kelly

This creamy, cheesy Jalapeno Popper Dip is quick, easy, and totally addictive. My favorite party appetizer!

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer

Cuisine American

Servings servings

Calories 597 kcal

Ingredients

For the dip:

16 oz cream cheese, softened 454g
½ cup mayonnaise 113g
½ cup sour cream 113g
1 cup shredded sharp cheddar cheese 113g
1 cup shredded mozzarella cheese 113g
½ cup freshly grated Parmesan cheese 50g
4 oz diced jalapeno peppers, drained 113g (or fresh jalapenos)
4 oz chopped green chilies, drained 113g (or fresh peppers)
12 oz bacon, cooked and chopped (10-12 slices) (reserve some for garnish if desired) 340g
1 teaspoon garlic powder
½ teaspoon salt or to taste

For topping:

4 tablespoons melted butter 57g
1 cup panko breadcrumbs 60g
⅓ cup shredded sharp cheddar cheese 37g
⅓ cup shredded mozzarella cheese 37g

Optional garnish

freshly chopped parsley, chopped bacon, and jalapeno slices

For dipping

sliced baguette, crostini, bread, crackers, tortilla chips, or veggie sticks

Instructions

Mix the cream cheese, sour cream, mayo, cheddar, mozzarella, parmesan, chopped bacon, chopped jalapenos, garlic powder, and salt and stir until combined. (Reserve some of the chopped bacon for garnish if desired.)
Spread into a 2 quart baking dish. (Mine was an 8 by 12 inch oval.)
Combine the panko with melted butter and sprinkle on top.
Bake at 350° F until bubbly and the top is golden brown, about 20 minutes.
Garnish with chopped parsley, chopped bacon, and jalapeno slices, if desired.
Serve with sliced baguette, crostini, bread, crackers, tortilla chips, or veggie sticks.

Notes

You can use all sour cream, mayo, or Greek yogurt in this dip. You can also use a combination. I used half mayo and half sour cream.

Nutrition

Calories: 597kcalCarbohydrates: 11gProtein: 17gFat: 55gSaturated Fat: 25gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 123mgSodium: 964mgPotassium: 234mgFiber: 1gSugar: 3gVitamin A: 1272IUVitamin C: 17mgCalcium: 302mgIron: 1mg

Keyword jalapeno popper dip

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