Jalapeño Popper Dip
Jalapeño Popper Dip
Jalapeño popper dip is my go-to appetizer for any party or gathering. I made some last night because it was cold out, and a hot dip with crackers just sounded really good. We love cheese in my household, so this was a perfect snack before Nathan went to work.
This post contains affiliate links
Cream cheese is, well, creamy. The shredded cheese adds a melty gooey factor in. The bacon and fresh jalapeños add a bite into it, and the Panko topping adds the perfect crunch. All of these combined create the most amazing jalapeño popper dip.
I have some leftover, and as I write this, I want more! Like I’m going to go eat some after I publish this. It is such a craveable dish.
Jalapeño Popper Dip Ingredients
Diced green chili (1 can, 4 ounces) I used mild, but you can use hot for extra spice, do not drain
Diced jalapeños (1 can, 4 ounces) do not drain
Fresh jalapeño (1) diced, leaving seeds and ribs in
Bacon (¼-½ cup) cooked, cooled, and chopped
Mayonnaise (1 cup)
Cream Cheese (2 8oz bricks) softened, cube and leave out at room temp for 30 minutes
Butter (½ stick) melted
Panko bread crumbs (1 cup)
Mexican cheese blend (1 cup)
Parmesan cheese (1 cup, divided into ½ cup portions) I used fresh grated Parmesan, but powdered works just as well
Salt, to taste I used garlic salt
Parsley, dried or fresh, for garnish
Jalapeño Popper Dip Directions
Start with the bacon!
Start with cooking the bacon. If you’re not adding bacon, skip to the next paragraph. To cook the bacon to a nice evenly cooked and crispy texture, I bake mine. Using a cookie sheet lined with foil to make cleanup much easier, fill the sheet with bacon, evenly spaced apart and not touching. Turn the oven on to 400 degrees right before putting the bacon in.
This way the bacon comes up to temperature right along with the oven and cooks without burning it. Once the oven is up to temperature, check the bacon every 3-5 minutes until the desired doneness and crispness is reached. Allow it to cool and chop.
Once the bacon is done
Once the bacon is out of the oven, turn the temperature down to 375 degrees. It’ll be preheated and ready to go!
Using either a stand mixer or food processor, mix the cream cheese and mayonnaise until well-blended. Then add in the shredded mexican cheese blend and half of the parmesan cheese. Next add the diced green chilis and jalapeños. Do not drain either can of chilis.
Mix until well combined and spread the dip into a greased baking dish.
Melt the butter, then add it into a mixing bowl with the Panko and remaining half cup of parmesan cheese. This is where I add the salt, pepper, and parsley because it seasons the plain Panko. If you choose not to add bacon to the dish, you can add in salt and pepper in the first steps. I elect to leave salt out of that part because the bacon adds in enough for my taste.
Sprinkle the crumb topping over the dip. Bake for approximately twenty minutes, until the topping is a light to medium golden brown and the edges are bubbly.
I served this with a favorite multigrain cracker, but you can pick any that are favorites for you to pair with this delicious jalapeño popper dip.
This jalapeño popper dip is not super spicy. Adding in that fresh jalapeño will add an extra bit of heat. But it still isn’t hot like burning your face off. Nathan is a lot more sensitive to spicy food than I am, and we both ate it without flinching. But it does have the wonderful flavor of jalapenos, and I like that.
You can skip both the fresh jalapenos and bacon. They are completely optional. But I like the texture and spice the jalapeño adds. The bacon adds both texture and a smokey depth of flavor.
If you want it extra hot, use the hot green chilis instead of mild, and add in an extra jalapeño. Also note not to take out the seeds or ribs of the jalapenos. That is where most of the flavor and spice come from.
When baking, keep an eye on the crumb topping of the dip. I like crispy, so I always want to leave it in longer than normal for that added darker brown. But the Panko will burn, and burn very easily. It is a fantastic texture in the dish, but it is temperamental. The goal is light to medium brown.
Have you tried making this jalapeño popper dip at home? Let me know your thoughts in the comments! Check out my other recipes.
The Cooking Wife is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, at no added cost to you.
I have never thought of making something like this actually! How interesting! Thanks for teaching me something new. I like experimenting when I’m in the kitchen sometimes so maybe I’ll incorporate some of your recipe in something else I make. 🙂
It has been a great learning experience for me in the last 2 years with recipes from you Erica. Although I used to cook when I stayed alone for few years, but my knowledge was limited to only a few dishes. Jalapeño Popper dip is again something absolutely new for me. Thanks for sharing.
Ughhh looks good! My husband always digs something with a good amount of spice. Now if only I can find a good source of jalapenos!
You share such delicious recipes! Cream cheese is such a great base for dips. If you like fish, try cream cheese with smoked mackerel, lemon juice and black pepper, all mashed up.
You always inspire me to try new things! I love the base of this recipe and think it would be super easy to swap the dairy based items up with my plant-based alternatives. Simulated bacon bits tend to be vegan friendly so that’s even an option for those that are looking for a simple vegetarian option without losing the bacony goodness! Thank you for sharing your Jalapeno dip recipe with us!
jalapeno – yes, please! I will try making it for the next party at home and I am completely sure it will be a hit!
I’d definitely make it extra hot for me. Looks absolutely delicious. I love ordering it in a restaurant but never considered making it myself. But why not! You make it sound fun and easy!
My husband grows fresh jalapenos in our garden every year, so we’re always looking for new ideas to work it into fun dishes. I’m thinking that I need to save this recipe so that I can surprise him by making it when the first harvest comes in. Especially considering the fact that we are both BIG cheese lovers lol This sounds like it would also be a great option for potlucks and get-togethers when we’re able to socialize again someday.