Jalapeno Popper Dip
Spicy, creamy and wonderfully dippable, this Jalapeno Popper Dip recipe is the perfect appetizer to get any gathering started. Calling for a handful of ingredients, including fresh jalapeno peppers, and requiring just a little bit of time, this recipe tastes just like the beloved handheld app, but in dippable form.
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Up until a few years ago, I thought Jalapeno Poppers were not for me. (Blame it on a batch I ate as a kid that had a lingering effect.)
And then I tried a batch at a friend’s house and changed my tune in about 0.2 seconds.
Today, I’m celebrating those classic flavors and bringing them to you in an even easier form: a dippable form.
Why I love this recipe:
The beauty of this Jalapeno Popper Dip recipe is that it’s got the same flavors as a classic popper, but requires a lot less work. (Hi, hello. I am the ultimate kitchen lazy gal.)
There is no scooping or scraping of the jalapenos here. Just chopping and tossing them in with the other ingredients.
In fact, the part that takes the longest is softening the cream cheese.
You can customize the dip to your tastebuds, too… to an extent. Keep the seeds and ribs in the peppers for some more oomph. Remove them if you want the flavor without the added heat.
More easy dip recipes to try: Whipped Ricotta Dip | Homemade Loaded Queso | Caramelized Onion Guacamole | Buffalo Chicken Dip | Cottage Cheese Dip
What you need to make this recipe:
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- Square or rectangular baking dish
- Large mixing bowl
- Sharp knife and cutting board
- Measuring spoons
- Box grater
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the grocery store:
- Cream cheese — full fat cream cheese, please and thank you. Low fat or nonfat cream cheese will yield a different texture of dip, which is less pleasing.
- Sour cream — like the cream cheese, you want to use the full fat variety here. It’s for flavor, as well as texture. (Low fat and nonfat dairy products are often filled with stabilizers that change their texture. And their flavor is different because of the lack of fat.)
- Fresh jalapeno peppers — I used large peppers, and I left the seeds in for an extra kick. You can remove the ribs and seeds, if you want, or do one with the ribs and seeds and the other without. Your call! Just depends on how spicy you like it. Have a little extra for garnish, too.
- Seasonings — we use a combination of garlic powder, onion powder and sweet paprika to add flavor to our cream cheese base.
- Cheeses — combine some shredded sharp cheddar cheese and Monterey jack cheese for extra melty goodness inside the dip. I prefer to use the sharp cheddar for some bite because a mild cheddar will be overpowered by the peppers. You could add in some pepperjack, if you prefer something with more kick.
- Panko breadcrumbs — this is optional, but I love the crunch these add on top of our dip! Swap it out with crushed Ritz crackers or even regular breadcrumbs if that’s what you’ve got.
Customizations and substitutions
There are lots of ways to customize this dip:
- Make it spicier. There are a few ways to do this. Add more chopped peppers (and leave the ribs and seeds in.) Swap the Monterey jack for a spicy pepper jack cheese. You could also serve them with hot sauce and a pinch of cayenne pepper, too.
- Go with milder flavors. Remove all the seeds and membranes from the peppers if you want this dip to be milder.
- Add bacon. Fry some up, crumble it, and add it to the top with the panko for a meaty crunch to make it jalapeno dip with BACON.
- Go gluten free. Skip the panko all together and add a little more cheese on top of the dip before baking.
How to make the best Jalapeno Popper Dip
Mise en place. Soften cream cheese on the countertop for 30-40 minutes beforehand. Chop the jalapeño peppers. Shred the cheeses.
FIRST THING’S FIRST
You can wear gloves if you’re concerned about jalapenos bothering your skin. No matter what, be sure to WASH YOUR HANDS THOROUGHLY after finishing seeding the jalapeno peppers.
Preheat the oven to 425F. Find a square baking dish or a smaller cast iron skillet to bake the dish in.
Mix the dairy elements. Start by combining the softened cream cheese with the sour cream in a large bowl. Mix with a hand mixer or a rubber spatula until smooth and combined.
Add the spices and peppers to the cream cheese mixture. Give them a good mix until combined.
Add the shredded cheeses. Stir again until everything is incorporated.
Transfer to the selected baking dish or skillet. Sprinkle on the panko.
Bake for 15-20 minutes, or until golden brown and gooey.
Serve warm with your favorite dippers. Garnish with bonus chopped jalapenos, if desired, for a bonus little kick. Fresh parsley or green onion both add a nice touch of green, too.
We served this with blue corn tortilla chips, but regular tortilla chips, corn chips or even sliced vegetables (like carrots and celery) would be delicious.
how to store:
Let cool before storing. Wrap the baking dish with plastic wrap, and store in the fridge for 3-4 days. You can also transfer the dip into a smaller airtight container and store for the same amount of time.
Reheat in the microwave until gooey. If you want the topping to be crispy, pop it back in a 300F oven for 10-15 minutes to warm it through without burning the topping.
Erin’s Easy Entertaining Tips
Who doesn’t love a warm, gooey, spicy dip to enjoy at a gathering?
As someone who loves dips like this as gameday food (specifically, football games being watched), I particularly love this one because jalapeno poppers are the ultimate game day appetizer. And this is such a fun, simple twist on that classic.
Here are some things you can do to make entertaining with this easy jalapeño popper dip:
- Make two batches. One that’s spicy and another that’s mild so that your guests can enjoy their preference. Be sure to label them or decorate them differently so partygoers can know the difference.
- You could also double the recipe if you know your crowd loves these flavors.
- Mix the dip in advance, then store in the fridge. This can be made 1-2 days beforehand. Just be sure to wrap in plastic wrap so that it doesn’t take on flavors from the fridge. Bake off before you’re ready to serve.
- Serve it with your favorite dippers and a variety of them so that guests can choose their favorites.
When to share…
- GAMEDAY FESTIVITIES: dig into this as you cheer on your team!
- PARTIES: this is an excellent way to start ANY gathering, not just sports-related one.
- POTLUCKS: it’s a crowd-pleaser! It’s also simple to make AND transport.
Here’s how you can make this at home…
Jalapeno Popper Dip
EQUIPMENT
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- Square casserole dish (2.2 qt. / 9.5")
Ingredients
- 8 oz. cream cheese softened
- ½ cup sour cream
- 2 large jalapeno peppers minced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey jack cheese
- ½ cup panko breadcrumbs
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Instructions
- Soften cream cheese on the countertop for 30-40 minutes before you mix the dip.
- Preheat the oven to 425°F. Find a square baking dish or a small cast iron skillet to bake the dish in.
- Combine the softened cream cheese with the sour cream. Mix until smooth.
- Measure in the jalapeno peppers, garlic powder, onion powder and sweet paprika. Mix to combine.
- Add the cheeses, and stir until just combined.
- Transfer the mixture to the baking dish. Top with the breadcrumbs.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and gooey.
Video
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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