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Jalapeno Popper Dip

Jalapeno popper dip is a creamy Tex-Mex bake with diced jalapenos, a golden panko-Parmesan crust, and a bubbly center. It’s made by layering a cheese-jalapeno base and baking until hot with a crisp topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

cream cheese
  • 16 oz cream cheese softened
sour cream
  • 0.5 cup sour cream
mayonnaise
  • 0.5 cup mayonnaise
cheddar
  • 1.5 cup shredded cheddar
monterey jack
  • 0.5 cup shredded Monterey Jack
jalapenos
  • 4 jalapenos seeded and diced
bacon
  • 6 slices bacon cooked and crumbled
panko breadcrumbs
  • 0.5 cup panko breadcrumbs
parmesan
  • 0.25 cup grated Parmesan
butter
  • 2 tbsp butter melted
tortilla chips
  • 1 tortilla chips for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 375°F and grease a 9-inch baking dish. Visual cue: the oven should be fully hot before baking.
  2. Beat cream cheese, sour cream, and mayonnaise until smooth. Visual cue: the mixture should look creamy with no visible lumps.
  3. Stir in cheddar, Monterey Jack, jalapenos, and most of the bacon, then spread into the dish. Visual cue: jalapeno pieces should be evenly distributed throughout.
  4. Toss panko with Parmesan and melted butter. Visual cue: the crumbs should look evenly coated and slightly clumpy.
  5. Sprinkle the panko topping evenly over the dip. Visual cue: the surface should be covered to the edges.
Bake and serve
  1. Bake for 20-25 minutes at 375°F until the dip is bubbly and the topping is golden. Visual cue: you should see bubbling around the edges and the crust browning.
  2. Top with remaining bacon and serve hot with tortilla chips. Visual cue: bacon should sit on top in visible crumbles for crunch.

Notes

For the smoothest texture, beat the cream cheese base until fully lump-free before adding the cheeses and jalapeños. Store leftovers covered in the refrigerator up to 3 days; reheat in a 300°F oven until warmed through. Freezing isn’t recommended because the dairy can break when thawed. For a lower-fat swap, use light cream cheese and light sour cream (the dip will be slightly softer but still bake up well).