Looking for a crowd-pleasing appetizer? Try this delicious Jalapeno Popper Dip recipe, featuring creamy cheese, spicy jalapenos, and crispy bacon. Creamy, warm, spicy, and perfect for any party or gathering!
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This baked jalapeno popper dip is one of my favorite dishes to make when hosting parties or game day. Not only does it come together quickly, but it is cheesy, flavorful, and always a crowd favorite! If you love dips, also be sure to try my Mexican Street Corn Dip and Loaded Cowboy Queso!
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What is Jalapeno Popper Dip?
This Jalapeno Poppers Dip combines all the flavors you love about stuffed jalapenos, but in dip form! No need to spend extra time stuffing jalapenos before a crowd comes over! Combining cream cheese with a blend of other cheeses, seasonings, bacon, jalapenos, and Panko breadcrumbs, you get a cheesy dip that is hard to resist! Perfect for serving with tortilla chips, crackers, or fresh vegetables!
Easy Jalapeno Popper Dip Ingredients and Substitutions
Below is a brief overview of each ingredient needed to make this jalapeno cheese dip. To see the printable recipe card, scroll to the bottom of this post.
- Bacon– although the recipe calls for 8 strips, feel free to add more or less. If you like things spicy, you can use jalapeno bacon!
- Jalapenos– I use both canned jalapenos and a fresh jalapeno for garnish in this recipe. To cut down on the heat, make sure you remove the seeds prior to adding.
- Cream Cheese– this is the base of the dip and adds the creaminess. Use full fat versus low fat as it adds more flavor. Let the block of cream cheese get to room temperature.
- Salt/ Black Pepper– season to taste.
- Mayonnaise– any brand works, this adds to the creamy, tangy taste throughout.
- Sour Cream– this also adds to the creaminess. If desired, you can omit mayonnaise or sour cream and increase the other depending. Plain Greek yogurt is a great substitution option as well.
- Onion Powder/ Garlic Powder– season to taste, these seasonings add the flavor throughout. Fresh minced garlic can be used as well.
- Monterey Jack Cheese– freshly grated is best as it melts evenly.
- Cheddar Cheese– sharp Cheddar cheese is my go to, freshly shredded.
- Parmesan Cheese– shredded is best versus grated.
- Panko Bread Crumbs– if you don’t have Panko breadcrumbs on hand, you can use regular bread crumbs or crushed Ritz crackers.
- Melted Butter– I use unsalted butter since salt is added above, however, salted butter works great in this recipe too.
- Parsley and Green Onions– freshly chopped as garnish.
How to make the best Jalapeno Popper Dip
- Heat a cast-iron skillet over medium-high heat. Once hot, add the bacon and cook until crispy. Set it aside on a paper towel-lined dish to drain excess grease. Cook in batches if needed. Once the grease cools, discard it—leaving a small amount of grease in the skillet is fine as you’ll use it later.
- Preheat oven to 350°F.
- In a large mixing bowl, combine room-temperature cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, Monterey Jack cheese, shredded cheddar, and Parmesan. Mix until creamy.
- Crumble the bacon and add ¾ of it to the bowl, along with the canned jalapeños. Stir to combine.
- Transfer the cream cheese mixture to the cast-iron skillet or baking dish, spreading it in an even layer.
- Melt the butter in a microwave-safe bowl, then mix it with the breadcrumbs. Gently combine and sprinkle the mixture on top of the dip.
- Bake uncovered for 20–25 minutes, or until the panko is golden brown and the dip is bubbly.
- Remove from the oven and garnish with the remaining bacon, fresh jalapeños sliced, green onions, and parsley. Serve with chips or crackers and enjoy!
Serving Suggestions
The best way to enjoy this jalapeno dip is to scoop tortilla chips, crackers, pita chips, baguette slices, or fresh veggies through it once baked. You can serve in the cast iron skillet, or make the jalapeno dip recipe in a baking dish. Feel free to garnish with any topping desired. We love serving ours with additional jalapenos, green onions, bacon, and parsley. Sometimes, if we are in the mood for more heat, we add a splash of hot sauce on top too!
Storing Jalapeno Pepper Dip
- Allow leftovers to fully cool before covering and placing in the refrigerator up to 4 days. Reheat in the microwave in 30 second increments until heated through. You can also reheat in the oven at 375 degrees for about 10-15 minutes.
- To prepare ahead of time, make the cheese mixture and spread into your skillet or baking dish. Prepare the topping and keep it separate until ready to bake in the oven. Keep covered and store in refrigerator up to 3 days. Add a few minutes to the bake time as it will be chilled.
- You can reheat using the crock pot by simply adding leftovers to your slow cooker and cooking on low for about 2 hours. Stir as to avoid burning and once creamy and heated through, move to keep warm.
More Appetizer Recipes to try
- Texas Trash Dip
- Cheeseburger Sliders
- PF Chang’s Copycat Chicken Lettuce Wraps
- Crispy Air Fryer Onion Rings
- Easy Fried Pickle Dip
- Crack Chicken Pinwheels
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Easy Jalapeno Popper Dip
Equipment
Ingredients
- 8 strips bacon
- 4 oz jalapenos canned
- 8 oz cream cheese room temperature
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 cup Monterey Cheese shredded
- 1 cup Cheddar Cheese shredded
- ½ cup Parmesan cheese shredded
- 1 cup Panko breadcrumbs
- ⅓ cup butter
- 2 tablespoon Parsley chopped
- 1 jalapeno sliced
Instructions
- Heat a cast-iron skillet over medium-high heat. Once hot, add the bacon and cook until crispy. Set it aside on a paper towel-lined dish to drain excess grease. Cook in batches if needed. Once the grease cools, discard it—leaving a small amount of grease in the skillet is fine as you'll use it later.
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine room-temperature cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, Monterey Jack cheese, shredded cheddar, and Parmesan. Mix until creamy.
- Crumble the bacon and add ¾ of it to the bowl, along with the canned jalapeños. Stir to combine.
- Transfer the mixture to the cast-iron skillet, spreading it in an even layer.
- Melt the butter in a microwave-safe bowl, then mix it with the breadcrumbs. Gently combine and sprinkle the mixture on top of the dip.
- Bake uncovered for 20–25 minutes, or until the panko is golden brown and the dip is bubbly.
- Remove from the oven and garnish with the remaining bacon, fresh jalapeño slices, and parsley. Serve with chips or crackers and enjoy!
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