Go Back
Kima

Jalapeno Popper Dip

This Jalapeno Popper Dip has everything you love about classic jalapeno poppers in a warm, creamy party dip. Cream cheese, jalapenos, green chilies, Mexican-style cheese, and Parmesan are baked beneath a buttery, crunchy panko topping until golden and bubbly.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Dip
  • 2 8-ounce packages cream cheese softened
  • 1/4 cup sour cream
  • 1 cup Mexican cheese blend Pepper Jack cheese may be substituted
  • 1-2 4-ounce cans chopped green chilies drained
  • 1-2 jalapenos ribs and seeds removed, minced
  • 1/2 cup Parmesan cheese grated
Panko Topping
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon butter melted
Garnishes
  • 1 tablespoon fresh parsley chopped; cilantro may be substituted
  • 1/2 cup jalapeno peppers chopped or sliced, canned or fresh; optional
For Preparing the Dish
  • nonstick cooking spray as needed
For Serving
  • chips for serving
  • crackers for serving
  • crudites fresh vegetables for serving

Equipment

  • 9-inch pie plate or baking dish
  • Large mixing bowl
  • Small mixing bowl
  • Mixing spoon or silicone spatula
  • Measuring cups and spoons

Method
 

Prepare the Oven and Baking Dish
  1. Preheat the oven to 375°F (190°C).
  2. Lightly coat a 9-inch pie plate or similar baking dish with nonstick cooking spray.
Prepare the Jalapeno Popper Dip
  1. In a large mixing bowl, combine the softened cream cheese, sour cream, Mexican cheese blend or Pepper Jack, drained green chilies, minced jalapenos, and grated Parmesan cheese.
  2. Mix until creamy and evenly combined.
  3. Spread the cream cheese mixture evenly into the prepared baking dish.
Prepare the Panko Topping
  1. In a small mixing bowl, combine the panko breadcrumbs and melted butter.
  2. Stir until the breadcrumbs are evenly coated with butter, then sprinkle the mixture evenly over the dip.
Bake
  1. Bake at 375°F for 25-35 minutes, or until the dip is hot and bubbly and the panko topping is golden brown.
Garnish and Serve
  1. Remove the dip from the oven and sprinkle with chopped fresh parsley or cilantro.
  2. If desired, top with up to 1/2 cup sliced or chopped fresh or canned jalapeno peppers.
  3. Serve warm with chips, crackers, and/or fresh crudites for dipping.

Notes

  • Cheese: Use a Mexican-style shredded cheese blend or Pepper Jack for extra jalapeno flavor and a little more heat.
  • Green chilies: The recipe calls for 1-2 cans, allowing you to adjust the chile flavor to your preference. Drain them well before mixing into the dip.
  • Jalapenos: Removing the ribs and seeds from the jalapenos gives the dip a milder heat. Leave some of them in if you prefer a spicier dip.
  • Topping: Combining panko with melted butter creates the crunchy golden topping that mimics the breaded exterior of jalapeno poppers.
  • Baking time: Begin checking the dip after 25 minutes. It is ready when the edges are bubbling and the breadcrumb topping is golden brown.
  • Garnish: Fresh parsley or cilantro may be used. Additional fresh or canned jalapeno slices can be added for extra flavor and heat.
  • Serving: Serve warm with tortilla chips, crackers, pita chips, sliced bell peppers, carrots, celery, or other fresh vegetables.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3-4 days.
  • Reheating: Reheat in the oven or microwave until hot throughout. The panko topping will stay crispest when reheated in the oven.