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Jalapeno Popper Dip

Jalapeno popper dip with a creamy cheese base, diced jalapenos, and a golden panko-Parmesan-butter crust. Baked until bubbly, then topped with crispy bacon for a Tex-Mex-style snack dip.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Creamy jalapeno popper dip base
  • 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
Golden crunchy topping
  • 0.5 cup panko breadcrumbs
  • 0.25 cup grated Parmesan
  • 2 tbsp butter melted
Serving
  • 1 tortilla chips for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat oven to 375F and grease a 9-inch baking dish.
  2. Beat cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in cheddar, Monterey Jack, jalapenos, and most of the bacon, then spread the mixture into the baking dish.
Bake and finish
  1. Toss panko breadcrumbs with Parmesan and melted butter, then sprinkle the topping evenly over the dip.
  2. Bake for 20-25 minutes, until the dip is bubbly and the topping is golden.
  3. 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 fridge for up to 3 days; reheat in the oven at 350F until warmed through. Freezing isn’t recommended because the dairy can separate after thawing. For a lighter swap, use light cream cheese and reduced-fat cheese while keeping the same baking times for the best set.