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!
JALAPENO 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.
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.
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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
- Jalapeno Popper Cheese Ball
- Jalapeno Popper Quiche
- Jalapeno Popper Sloppy Joes
- Jalapeno Popper Cornbread Muffins
WHAT GOES WITH JALAPENO POPPER DIP?
- Tortilla chips
- Baguette pieces
- 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 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.
- 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.