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Jalapeno Popper Dip

Jalapeno popper dip made with a creamy cream cheese base, baked until bubbly, then topped with a golden panko-Parmesan crust. Loaded with diced jalapenos and bacon for a Tex-Mex appetizer dip that’s scoopable with tortilla chips.
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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: 490
Ingredients Equipment Method Notes

Ingredients
  

cream cheese
  • 16 oz cream cheese softened
sour cream
  • 0.5 cup sour cream
mayonnaise
  • 0.5 cup mayonnaise
shredded cheddar
  • 1.5 cup shredded cheddar
shredded 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 for serving
  • 1 tortilla chips for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and grease a 9-inch baking dish.
Mix the creamy base
  1. Beat cream cheese, sour cream, and mayonnaise until smooth, with no visible streaks.
  2. Stir in shredded cheddar, shredded Monterey Jack, diced jalapenos, and most of the cooked and crumbled bacon, then spread the mixture into the greased dish.
Add the crunchy topping and bake
  1. Toss panko breadcrumbs with grated Parmesan and melted butter until the crumbs look evenly coated.
  2. Sprinkle the panko topping evenly over the dip.
  3. Bake 20-25 minutes at 375F until bubbly around the edges and the topping is golden.
Finish and serve
  1. Top the hot dip with the remaining cooked and crumbled bacon.
  2. Serve immediately with tortilla chips for serving.

Notes

For the smoothest dip, make sure the cream cheese is fully softened before mixing. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven at 325F until warmed through. Freezing isn’t recommended because the creamy dairy base can separate after thawing. For a lighter option, use light sour cream and reduced-fat cheese while keeping the same baking time.