Print

The Best Creamy Baked Jalapeño Popper Dip

Close-up of a creamy, baked popper dip served hot in a white ramekin with a golden, cheesy, bacon-topped crust.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, cheesy Jalapeño Popper Dip for your next gathering. It has all the flavor of poppers in an easy, warm appetizer form.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 (4 ounce) can diced green chiles, drained
  • 1 (4 ounce) can diced jalapeño peppers, drained (use less for milder heat)
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup panko breadcrumbs (optional, for topping)
  • 2 tablespoons butter, melted (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a similar sized oven-safe skillet.
  2. In a large bowl, combine the softened cream cheese and sour cream. Mix until smooth.
  3. Stir in the Monterey Jack cheese, cheddar cheese, drained green chiles, and drained jalapeño peppers. Mix well to combine all ingredients.
  4. Fold in the crumbled cooked bacon.
  5. Spread the mixture evenly into your prepared baking dish.
  6. In a small bowl, mix the Parmesan cheese with the panko breadcrumbs, if using. Sprinkle this mixture evenly over the top of the dip. Drizzle with melted butter if you used the topping.
  7. Bake for 20 to 25 minutes, or until the dip is hot throughout and the topping is golden brown.
  8. Let the dip cool for 5 minutes before serving warm with tortilla chips, crackers, or vegetable sticks.

Notes

  • For a slow cooker version, combine all ingredients except the topping mixture. Place in a small slow cooker and cook on low for 2 hours or high for 1 hour. Top with Parmesan/panko mixture during the last 15 minutes of cooking.
  • Adjust the amount of jalapeños based on your preference for spice level.
  • You can prepare the dip mixture up to 24 hours ahead of time and store it covered in the refrigerator. Add the topping just before baking.

Nutrition