Jalapeno Popper Dip

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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!

Popper DipJALAPENO POPPER DIP

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

HOW TO MAKE THIS DIP AHEAD

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.

HOW TO MAKE JALAPENO POPPER DIP IN THE SLOW COOKER

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.

HOW TO STORE JALAPENO POPPER DIP

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

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HOW TO REHEAT JALAPENO POPPER DIP?

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.

MORE JALAPENO RECIPES

WHAT GOES WITH JALAPENO POPPER DIP?

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

TIPS FOR MAKING JALAPENO POPPER DIP

  • 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 1/4 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

5 from 6 votes
  • Yield: 16 servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Course: Appetizer
  • Cuisine: American
  • Author: Sabrina Snyder

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!

Ingredients

  • 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

Instructions

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

  1. 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.
  2. Mix the panko and butter and top the dip and bake for 25-28 minutes, uncovered.

Recipe Notes

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

Nutrition Information

Yield: 16 servings, Amount per serving: 249 calories, Calories: 249g, Carbohydrates: 4g, Protein: 4g, Fat: 24g, Saturated Fat: 9g, Cholesterol: 48mg, Sodium: 252mg, Potassium: 69mg, Sugar: 1g, Vitamin A: 10.4g, Vitamin C: 2.1g, Calcium: 8.9g, Iron: 2.4g

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Keyword: jalapeno popper dip
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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.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  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!