Name: Jalapeño Popper Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons unsalted butter; 8 ounces cream cheese (softened); 1/2 cup mayonnaise; 1/2 cup sour cream; 1 cup shredded cheddar cheese; 3/4 cup shredded Monterey Jack cheese; 12 ounces bacon (cooked and crumbled); 8 ounces canned diced green chiles (drained); 2 seeded and diced jalapeño peppers; 2 minced garlic cloves; 2 thinly sliced green onions; 1 cup panko; 3 tablespoons unsalted butter (melted and slightly cooled); 3 tablespoons grated Parmesan; 1 thinly sliced green onion

Jalapeño popper dip up close on the skillet with chips and drinks on the side.

There’s something about the crispy, creamy, spicy combination you get when biting into a jalapeño popper that we just had to create in our favorite form: Dip! Our Jalapeño Popper Dip is everything you love about your favorite bar appetizer, but in a scoopable, creamy, and incredibly easy-to-make form.

Turning our favorite foods into addictive dips has become somewhat of a specialty: loaded baked potato dip, fried pickle dip, garlic bread dip… And since our bacon-wrapped jalapeño popper recipe was such a hit, we know you’ll love this dip just as much!

The creamy, cheesy base has just the right amount of heat from diced jalapeño peppers and a kick of smokiness thanks to a generous sprinkle of crumbled bacon. And instead of using a deep fryer, the crispy, buttered panko topping gives each bite a satisfying crunch. Serve this dip with your favorite chips or crudites (or really anything crunchy).

How to Make Jalapeño Popper Dip

Ingredients

Jalapeño Popper Dip Ingredients

Topping Ingredients

Process

Preheat oven to 350˚F. Grease a 8″ skillet with butter and set aside.
In a mixing bowl combine cream cheese, mayonnaise, and sour cream. Mix together until smooth.

A cast iron skillet with rubbed with butter.

The base mixture of Jalapeño popper dip on a glass bowl mixed together.

Stir in shredded cheeses, bacon, jalapeño, diced green chiles, garlic, and green onion. Season with salt and pepper.
Stir until everything is evenly combined.

Jalapeño popper dip being mixed together in a glass bowl.

Jalapeño popper dip mixed together in a glass bowl.

In another mixing bowl combine panko and melted butter. Stir together until fully and evenly coated. Stir in Parmesan. Season with salt and pepper.
Pour dip mixture into prepared skillet.

Jalapeño popper dip topping mixture in a bowl.

A cast iron skillet filled with Jalapeño popper dip ready to go into the oven.

Top with buttered panko mixture and bake for 22 to 25 minutes.
Broil for 1 minute to brown top.

Jalapeño popper dip topping mixture spread over the dip in a cast iron skillet.

Jalapeño popper dip baked out of the oven.

Remove from heat and cool for a few minutes before topping with remaining green onion and serving with corn chips and/or potato chips.

Finished jalapeño popper dip in a skillet ready to be served.

Tips for the BEST Jalapeño Popper Dip

Let your cream cheese sit out on the counter for at least two hours so it truly comes to room temperature. If it’s even slightly chilled, you’ll have a hard time getting everything to blend evenly.
If you love jalapeño but want to mellow out the heat, swap them out for poblano peppers or Anaheim peppers, which have a similar flavor without all the spice.
Avoid pre-shredded cheese and grate your own for the creamiest texture. Many pre-shredded cheeses are coated in cellulose to prevent them from sticking together, but this can add grittiness to the dip when melted.
To keep your oven clean, place a pan underneath the baking dish to catch any drips that may bubble up and spill over while baking, especially if you’ve loaded the dish to the brim.
Keep a close eye on this dip in the final few minutes of baking and when it’s under the broiler. It only takes a few seconds for the broiler to turn the topping from perfectly crisp to burnt.

Jalapeño popper dip in a cast iron skillet ready to be served.

Prep Ahead Instructions

Because no one wants to spend hours in the kitchen on the day of a party, we’ve made this jalapeño dip super easy to prepare ahead of time and bake just before serving.

Mix the cream cheese, mayonnaise, sour cream, cheese, garlic, green onions, and jalapeño up to two days in advance and store the mixture in an airtight container in the refrigerator.

You can also pre-bake and crumble the bacon so it’s ready to stir right in.

On serving day, remove the mixture from the fridge, let it sit at room temperature for 15-30 minutes, stir in the bacon, and add the crunchy topping before baking as directed.