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Ultimate Creamy Jalapeño Popper Dip

Close-up of a bubbling, baked popper dip with a golden-brown, cheesy crust and parsley garnish.

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Make this rich, cheesy, and spicy jalapeño popper dip for your next gathering. It is simple to prepare and serves well warm.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 4 ounces canned diced green chiles, drained
  • 1/2 cup chopped pickled jalapeño slices, drained (or fresh, seeded and minced)
  • 4 slices cooked bacon, crumbled (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup panko breadcrumbs (for topping)
  • 1 tablespoon melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or small oven-safe skillet.
  2. In a medium bowl, combine the softened cream cheese and sour cream until smooth.
  3. Stir in the Monterey Jack cheese, cheddar cheese, diced green chiles, drained jalapeño slices, garlic powder, and onion powder. If using bacon, fold it in now.
  4. Spread the mixture evenly into your prepared baking dish.
  5. In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the dip.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the topping is golden brown.
  7. Let the dip cool for 5 minutes before serving warm with tortilla chips, crackers, or vegetable sticks.

Notes

  • For a make-ahead option, assemble the dip in the baking dish, cover it, and refrigerate up to 24 hours. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a Crockpot version, combine all ingredients except the topping, place in a small slow cooker, and cook on LOW for 2 hours or HIGH for 1 hour, stirring halfway through. Top with buttered breadcrumbs for the last 15 minutes.
  • Adjust the amount of jalapeños based on your desired spice level.

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