Jalapeño Popper Dip
Jalapeno Popper Dip is creamy, cheesy and has just the perfect amount of kick. Great appetizer for your next party or watching the big game!
I love any excuse I can come up with for making, and subsequently devouring, all sorts of delicious dips. You might remember that a little over five years ago, I told you about going to a “dip party” at my friend’s house. That gathering brought us the Buffalo Chicken Dip, Hot Reuben Dip, and the Sausage Dip. It was a seriously genius idea. Chips and dip are one of the few things that leave me unable to stop eating. Once I grab a chip and start dipping, it becomes virtually impossible for me to put on the brakes.
Jalapeno popper dip is one of my all-time favorites… it’s incredibly easy to assemble and will be gone in the blink of an eye.
If you (or anyone you’re serving this to) is sensitive to spicy foods, I would rank this pretty far on the mild side, maybe a 2 or 3? You’d think because of the amount of jalapeño peppers that it might be spicier, but it’s fairly tame, so dip away!
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This jalapeño popper dip is everything that makes jalapeño poppers so addicting, and then some. It’s ooey, gooey, creamy, cheesy and spicy. It has bacon. It has a cheesy, buttery breadcrumb crust. It’s dip heaven. And it would definitely go well with a cold beer.
I’m already craving another batch!
Four years ago: Salted Caramel Chocolate Chip Cookie Bars
Five years ago: White Chocolate-Coconut Brownies
Six years ago: Oven-Fried Onion Rings with Dipping Sauce
Nine years ago: Maple-Hazelnut Oatmeal
Jalapeño Popper Dip
Ingredients
- 16 ounces (453.59 g) cream cheese, at room temperature
- 1 cup (224 g) mayonnaise
- 8 pieces of bacon, cooked and chopped
- 6 jalapeños, seeded and minced (if you can't get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
- 2 cloves garlic, minced
- ½ teaspoon (0.5 teaspoon) cumin
- 6 ounces (170.1 g) cheddar cheese, shredded (about 1½ cups)
Topping:
- 1 cup (60 g) panko breadcrumbs
- 1 cup (100 g) grated Parmesan cheese
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375 degrees F.
- Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Transfer the mixture into 2-quart baking dish.
- Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.
- Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on August 3, 2011.
I’ve made this several times. I use to just eat it with tortilla chips, but the last couple of times, I’ve made crostinis to go with it. It’s outstanding!
We love this dip. I’m requested to bring it to all the parties! I don’t add bacon as we have some non meat eaters. I use the seeds and look for hot jalapeños!
Made this dip about 3 times for parties, always the best dip on the table. Once I had the whole party standing around this dip, loving it! The only critique from anyone was, they wanted it spicier, so if you have some spicy lovers, you can add either fresh jalapeno, habenero oil or other hot peppers. I usually make this recipe by the recipe but add a little cayenne pepper to get that late kick. Very, very highly recommended dip!!! Addicing!
I have made this recipe 3 times for parties, everything it’s a huge crowd favorite. A couple things I do differently is I add alittle bit of bacon grease in the mixture along with some Jalapeno juice (I’d using jarred Jalapeno) and drizzled extra melted butter on tip.
Nice and can I bookmark it? this
I have made this for years. Replace Panko with crumbled Ritz and it gives a nice buttery flavor…
THANK YOU for this recipe!!! I’ve been making this dip for years. It’s the BEST dip I’ve ever made and ever eaten. Every time I make it, it disappears within 15 minutes tops! And then everyone asks me for the recipe. I follow the instructions exactly and I prefer to use fresh jalapeños over canned ones. I believe it’s the panko breadcrumbs topping that adds that wow factor, and the bacon of course. Since I have several vegetarian friends, I usually bake in two dishes. I put 1/3 of the mixture in one dish before I add the bacon to the rest of the mixture. Then, I put the remaining 2/3 in the other baking dish. If I’m bringing this dish to another house, I usually bring the panko breadcumbs and butter in plastic bags and do that part of the recipe at the person’s house. I’ve also halved the recipe when I make this dip for just me and my husband and it comes out perfect every time. BTW, I always just print out a few copies of the recipe beforehand because I know someone will ask me for it, and I have the link ready on my phone to share. LOL
Is this dip freezable? If so, would you recommend I freeze before or after I bake it?
Hi Cyndi, I’ve never frozen it, but I think it would do fine. I would freeze it before baking, and let it thaw in the refrigerator overnight before baking.
Sounds great, but did anyone actually make it yet? All I read is “ooh, looks good, gotta make it next time. . . ” . did anyone try it?
There are tons of comments from people who have made it… just have to read through them.
I know this was years ago you posted this but I’ve been making this for years and it is a favorite by anyone who has tried it. It’s fantastic!
I made this for a gathering but did not bake it (was going to do so at the host’s house). The gathering was cancelled last minute, rescheduled for three days. Would this keep ok in the fridge for three days. It has not been baked at all yet.
Yes, it should still be okay to bake!