Jalapeno popper dip combines cream cheese, mayo, Greek yogurt, and a mild heat from the canned chiles and jalapenos. Sprinkled with a crispy Parmesan-breaded topping, it’s the perfect snack for game day parties, holiday gatherings, and whenever you need a warm dip to share.
A dip of any kind, whether it’s served hot like buffalo chicken dip, crockpot spinach artichoke dip, cold like Mediterranean hummus, mild or spicy, creamy or chunky like cowboy caviar, it is always a welcome addition to any appetizer spread.
This creamy, cheesy baked jalapeno popper dip is one of my favorites, as it has all the flavors of a jalapeno popper in the form of a rich, creamy dip!
Serve it with tortilla chips, crackers, or a sliced baguette and enjoy it warm straight from the oven!
Jalapeno Popper Dip
Why you’ll love this recipe
- It tastes like jalapeno poppers in dip form.
- Just 5 minutes of prep time!
- Easy to make and serve right out of the baking dish.
- The level of spice can be adjusted.
- A versatile dip for parties, snacks, movie nights, and more!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Cream cheese: Bring it to room temperature with enough time for it to soften. I would say 30-40 minutes before you begin.
- Mayonnaise and plain Greek yogurt: Combined with the cream cheese for the base of the dip. You can swap the Greek yogurt for sour cream if you prefer.
- Diced green chiles and diced jalapenos: Drained. Both add a mild heat, but you’re welcome to add some fresh diced jalapeno for extra spice.
- Italian panko breadcrumbs and grated Parmesan cheese: For the crispy golden topping!
How to make Baked Jalapeno Popper Dip
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Use a hand mixer to blend the cream cheese, mayo, and Greek yogurt in a large mixing bowl. Stir in the chiles and jalapenos until evenly distributed.
- Step Two: Transfer the mixture to your baking dish and use a spatula to spread it into an even layer. Top with an even sprinkling of the Parmesan and breadcrumb mixture.
- Step Three: Bake in a preheated 350°F oven for 20-30 minutes until the dip is heated through and bubbling up the sides.
- Step Four: I like to broil it on HIGH for 3-4 minutes at the end to brown the top. Keep an eye on it so it doesn’t burn. It gives it a deeper golden color, so it doesn’t look so drab!
- Step Five: Serve warm with tortilla chips, toasted baguette slices, veggies, crackers, etc.
- I prefer the canned, pickled jalapenos for a tangy kick, but you can add fresh jalapenos for extra heat. Just remember to remove the seeds!
- Soften the cream cheese first. This will help ensure a smooth, lump-free dip.
- Add extras. Freshly grated cheddar cheese and crispy bacon bits are a great addition to the cream cheese mixture. You could also add the bacon to the topping.
- Make it ahead by assembling the dish completely, covering it with plastic wrap, and refrigerating it overnight. Bake just before serving.
- Skip the topping and use the dip to spread over turkey or ham to make pinwheels instead!
Storage & Reheating
How to store leftovers
Keep any leftovers stored in an airtight container in the fridge for up to 4 days.
Reheating Instructions
It can be reheated in the microwave, or if you’ve got it sitting in the same baking dish, pop it in the oven to warm through.
Need more easy dip recipes? Try these:
Click here to view my entire collection of 10 Homemade Dip recipes.
Easy Jalapeno Popper Dip Recipe
Ingredients
- 16 ounces cream cheese softened to room temperature
- ½ cup mayonnaise
- ½ cup plain Greek yogurt or sour cream
- 7 ounces diced green chiles drained
- 4 ounces diced jalapenos drained
- ½ cup Italian panko breadcrumbs
- ½ cup fresh grated parmesan cheese
Instructions
- Preheat the oven to 350°F.
- To a large mixing bowl, add the softened cream cheese, mayo, and Greek yogurt. Use a hand mixer ot blend until fully combined.16 ounces cream cheese, ½ cup mayonnaise, ½ cup plain Greek yogurt
- Add in the diced green chiles and jalapenos and stir until evenly distributed.7 ounces diced green chiles, 4 ounces diced jalapenos
- Pour the mixture into a 2 quart baking dish and spread into an even layer.
- In a small bowl, mix together the panko breadcrumbs and parmesan cheese.½ cup Italian panko breadcrumbs, ½ cup fresh grated parmesan cheese
- Sprinkle the mixture evenly over the top.
- Bake for 20-30 minutes or until heated through and bubbly.
- Optional (but encouraged): Broil on HIGH for 3-4 minutes or until the top is browned. Time will vary based on your broiler.
- Serve warm with tortilla chips, toasted baguette pieces, veggies, etc.
Notes
- Dip will make approximately 4 cups and serve 12-16 (depending on serving size – approximately 1/4 cup per serving).
- Plain Greek yogurt or sour cream can be used.
- The heat is very mild. If you prefer more spice, add some fresh diced jalapeno.
- Fresh grated parmesan will melt nicest, but the bottled kind will also work.
- A 2 quart pan can vary in shape – 8×8 or 11×17 are common. If using a deeper pan, you make need to bake longer to heat through.
- Store leftovers covered in the fridge for up to 3 days.
- Serving suggestion – Skip the topping and spread the mixture into turkey or ham slices to make pinwheels.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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