Inspired by my Jalapeno Poppers, this Jalapeno Popper Dip recipe is loaded with chopped jalapeños, three different cheeses, and bacon, then topped with buttery crispy panko breadcrumbs. Nobody can resist this ultimate party appetizer!
Jalapeño Poppers will definitely go down in history as one of American’s best loved game day appetizers. What could possibly be better? How about Jalapeno Popper Dip!
Cheesy hot dips and all the finger food are just quintessential game day fair, right? It’s when all dieting goes out the window and nobody really cares that they’ve just eaten 17 Deviled Eggs in an hour.
I’ve made this dip several times now, once without bacon, and every time after, with bacon. You can’t go wrong either way, but this version including bacon is definitely preferred among family and friends.
- You can use canned or fresh jalapeños – this recipe calls for diced canned jalapeños, but you can certainly use fresh, if you prefer. I like the canned because they’re just easier. No slicing, seeding, and chopping. Having said that, fresh jalapeños do add a nice element of crunch and you can better control the heat by completely seeding and ribbing the peppers or leaving some intact. Your call.
- Sour Cream or Mayonnaise can be used – I use sour cream (which is shocking considering my love for all things mayo), but you can’t go wrong with either one. Both delish.
- Panko breadcrumbs take this dip to level 11. They’re a flaky, crispier bread crumb than traditional ones and really make a difference. If you can’t find them, you could use crushed up Ritz crackers instead.
- We prefer this dip with bacon, but if you’ve got vegetarian guests to consider, omitting it will not ruin anything.
- This dip has a kick, my friends. Not out of this world hot, but if spicy is not your thing (and you still really want to make it), I would recommend leaving out the jalapeños and doubling the green chiles (which are not spicy.) It will no longer resemble jalapeño poppers, but it will still be yummy!
- Softened cream cheese is so much easier to work with when blending with the other ingredients. Let it sit out on the counter for several hours before you’ll need it. If you forget, unwrap it and cut the block up into small cubes and let it sit out for an hour or so.
- The cream cheese mixture can be made the day prior to assembly. Mix everything together, then store it in an airtight container in the refrigerator. Then let it soften up a bit at room temperature the next day and prepare your bread crumb topping right before you’re going to bake it.
- A cast iron skillet or baking dish both work fine. I always prepare and serve this in a 10-inch cast iron skillet. If you don’t have one, you can easily use an 8×8-inch baking dish instead.
- This dip is best served right away. After about 15 minutes and has cooled, it will start to thicken up and lose that gooey consistency. Still yummy, though!
What to serve with Jalapeno Popper Dip
I usually put out crackers or miniature sweet peppers (that have been halved and seeded), but you can serve this appetizer with so many different dippers.
- pretzel chips
- sturdy potato chips
- miniature sweet peppers
- your favorite raw vegetables
You can’t go wrong with this dip. You might want to consider doubling it!
Other Dips We Love
Watch the video for Jalapeno Popper Dip
How To Make This Jalapeno Popper Dip Recipe
Jalapeno Popper Dip
- 5 slices bacon , diced
- 8 ounces cream cheese , softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded parmesan cheese , divided
- 4 ounce can diced jalapeños , well drained
- 4 ounce can diced green chiles , well drained
- 1/2 cup Panko breadcrumbs
- 4 tablespoons butter , melted
- 1 tablespoon minced fresh chives
- crostini, crackers, or miniature sweet peppers (halved and seeded) , for serving
- Preheat oven to 400 degrees F. Coat a 10-inch cast iron skillet with nonstick spray.
- In a medium nonstick skillet, cook bacon over medium-high heat until browned and crispy. With a slotted spoon, transfer to a paper-towel lined plate to drain.
- In a medium bowl, beat the cream cheese and sour cream together with an electric mixer until smooth.
- Stir in the cheddar cheese, 3/4 cup of the Parmesan, the diced jalapeños, green chiles, and the cooked bacon. Mix until thoroughly combined.
- In a separate medium bowl, mix together the bread crumbs, melted butter, the remaining Parmesan cheese, and the chives.
- Spoon the cream cheese mixture into the prepared cast iron skillet and spread evenly.
- Evenly sprinkle the bread crumb mixture over the top.
- Bake for about 20 minutes, or until the dip is bubbling around the edges and the bread crumbs are golden brown.
- Serve with bread, crackers, or miniature sweet peppers (halved and seeded) and enjoy!