Jalapeno Popper Dip

16 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Jalapeno Popper Dip is creamy and spicy, made with jalapenos, green chiles, cheese, mayo, and a crispy panko bread crumb topping, and ready in under 45 minutes!

We LOVE coming up with the perfect appetizers to serve when our friends and family get together, and this week we’re making Buffalo Chicken Dip, Ultimate Spinach Artichoke Dip and Cocktail Meatballs!


Jalapeno Popper Dip is a rich, creamy, spicy dip made from two kinds of cheese, mayo, diced green chilies and jalapeños, and topped with a crispy panko breadcrumb topping.

It’s the BEST dip I have found in a long time, and a huge hit at any party I’ve served it at. I usually serve this with a tray of tortilla chips or pieces of baguette, and garnish the dip with chopped green onions or slices of jalapeno and sour cream.

You can substitute the cheddar for parmesan cheese and mozzarella for a sharper flavor that will still be cheesy and stringy. This dip takes a total time of 45 minutes to prep and bake, so I usually prep it ahead of time and put it in the oven as soon as guests start arriving.

In about 25 minutes you’re serving up hot and spicy jalapeno popper dip.

Jalapeno Popper Dip


You can assemble popper dip the day before by blending all of the ingredients together and putting them into the baking dish. Then cover with plastic wrap and refrigerate. When you’re ready, add the panko topping and bake. Don’t add the topping until the last minute or it can get soggy and not crisp up.


Add all ingredients to the slow cooker and stir together. Sprinkle some extra cheddar cheese on top. Set the slow cooker to low for 2-3 hours, or until everything is melted and creamy. If you want to add some more flavor, saute the jalapenos and chilies together with some diced onion, then add that to the slow cooker with the other ingredients before turning the slow cooker on.


This will last in the refrigerator for 3-4 days, tightly sealed with plastic wrap.

If you want to freeze it, let it cool completely, then wrap it tightly. This will keep in the freezer for 2-3 months.

Jalapeno Popper Dip on Chip


You can reheat jalapeno popper dip by placing it back into the oven at 350 degrees for 10-15 minutes, or until warmed through and the cheese is melted. You can also reheat a single serving in the microwave, and stir before serving. If the dip is frozen, let it thaw in the refrigerator before baking.



  • Tortilla chips
  • Crackers
  • Baguette pieces
  • Celery
  • Sliced bell peppers


  • Serve this in a small slow cooker to help keep the cheese warm and gooey the entire time.
  • You can substitute the mayo with sour cream or greek yogurt if needed.
  • Make sure your cream cheese is at room temperature when you start because it will make it a lot easier to mix everything together. If you forget to take it out ahead of time, just microwave the cream cheese on a plate for 20-30 seconds, or until it’s warm (but not hot).
  • Serve these leftovers over baked chicken breast for a jalapeno popper chicken dish!
  • If you use parmesan cheese instead of cheddar, mix ¼ cup of parmesan in with the panko breadcrumbs for the topping.
  • If you want a hotter dip just leave some of the seeds in the jalapenos when chopping them up.
  • If you want a crispier topping, turn the broiler on for 1-2 minutes, or until golden brown. Watch the dip closely because the broiler can burn the topping quickly if it’s on for too long.
  • Add cooked crispy pieces of bacon on top for some extra crispy salty flavor.

Easy Jalapeno Popper Dip

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Jalapeno Popper Dip

Jalapeno Popper Dip is creamy and spicy, made with jalapenos, green chiles, cheese, mayo, and a crispy panko bread crumb topping, and ready in under 45 minutes!
Yield 16 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 16 ounces cream cheese softened
  • 1 cup mayonnaise
  • 1 cup cheddar cheese shredded
  • 4 ounces diced green chilis
  • 1 jalapeno pepper deseeded, deveined and minced
  • 1 cup panko bread crumbs
  • 2 tablespoons unsalted butter melted


  • Preheat oven to 350 degrees and in a large bowl mix the cream cheese, mayonnaise, cheddar, green chilis and jalapeno peppers together and pour into baking dish.
  • Mix the panko and butter and top the dip and bake for 25-28 minutes, uncovered.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 249kcal | Carbohydrates: 4g | Protein: 4g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 252mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 1.7mg | Calcium: 89mg | Iron: 0.4mg

Cheesy Jalapeno Popper Dip

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. When you make this in the slow cooker, do you put the patio crumbs in there in the beginning of end? I want to make this for a potluck at work. Thanks!