Easy Jalapeno Popper Dip Recipe

Tortilla chip dipped into jalapeño popper dip.

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This creamy jalapeño popper dip is rich, cheesy, and just mildly spicy thanks to cream cheese, mayo, Greek yogurt, and canned jalapeños. Finished with a crispy Parmesan breadcrumb topping, it’s an easy warm dip that’s always a hit at parties and game day gatherings.

Prep Time 5

Cook Time 30

Total Time 35

Servings cups

Author Melissa Williams

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 - 8x8 or 11x17 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.

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