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Jalapeno Popper Dip

Jalapeno popper dip with a creamy cheese base, diced jalapenos, and a golden panko-Parmesan topping. Baked until bubbly for a warm, scoopable Tex-Mex appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese mixture
  • 16 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1.5 cup shredded cheddar
  • 0.5 cup shredded Monterey Jack
  • 4 jalapenos seeded and diced
  • 6 bacon cooked and crumbled
Topping
  • 0.5 cup panko breadcrumbs
  • 0.25 cup grated Parmesan
  • 2 tbsp butter melted
Serving
  • tortilla chips for serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease a 9-inch baking dish.
  2. Beat the cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in the cheddar, Monterey Jack, jalapenos, and most of the bacon, then spread the mixture into the dish.
  4. Toss the panko with the Parmesan and melted butter, then sprinkle the topping evenly over the dip.
  5. Bake for 20-25 minutes, until bubbly and the topping looks golden.
  6. Top with the remaining bacon and serve hot with tortilla chips.

Notes

For the smoothest texture, make sure the cream cheese is fully softened before mixing. Store leftovers covered in the refrigerator for up to 3 days and reheat in a 350F oven until warmed through. Freezing is not recommended due to texture changes in dairy. For a lower-fat option, use light sour cream and light mayonnaise (the topping may brown slightly faster).