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Close-up of jalapeño popper dip showing golden panko crust and creamy cheesy interior — jalapeño popper dip recipe card
Abdul Rehman

Jalapeño Popper Dip

A baked jalapeño popper dip with a rich cream cheese and two-cheese base, layered heat from fresh jalapeños and canned green chiles, and a crispy Parmesan-panko crust. Comes together in one bowl, bakes in one dish, and is ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10
Course: Appetizer
Cuisine: American
Calories: 385
Ingredients Method

Ingredients
  

For the Dip
  • 2 8 oz / 226g blocks full-fat cream cheese, softened to room temperature
  • ½ cup 120g sour cream
  • ½ cup 110g mayonnaise
  • 2 cups 200g shredded sharp cheddar cheese
  • 1 cup 100g shredded Monterey Jack cheese
  • 4 fresh jalapeños seeds and membranes removed, finely diced
  • 1 can 4 oz / 113g can diced green chiles, drained and pressed dry
  • 3 garlic cloves minced
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp fine salt
  • ¼ tsp black pepper
For the Panko Topping
  • ¾ cup 45g panko breadcrumbs
  • 2 tbsp 28g unsalted butter, melted
  • ¼ cup 25g finely grated Parmesan cheese
  • ½ tsp garlic powder
  • Pinch of fine salt

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking dish with cooking spray or softened butter.
  2. Beat both blocks of softened cream cheese with a hand mixer or spatula until completely smooth with no visible lumps.
  3. Add sour cream and mayonnaise. Mix until fully combined into one uniform base.
  4. Fold in cheddar, Monterey Jack, diced jalapeños, drained green chiles, garlic, onion powder, smoked paprika, salt, and pepper until evenly distributed.
  5. Spread the mixture evenly into the prepared baking dish.
  6. In a small bowl, stir together panko, melted butter, Parmesan, garlic powder, and salt until all breadcrumbs are coated.
  7. Scatter the panko topping evenly over the dip.
  8. Bake on the center rack for 22 to 25 minutes, until the edges are actively bubbling and the topping is deep golden brown. Center of the dip should reach 74°C (165°F) on an instant-read thermometer.
  9. Rest 5 minutes before serving.