Go Back

Classic Jalapeño Popper Dip

A cozy, creamy dip featuring jalapeños, cheeses, and a crunchy breadcrumb topping that's perfect for parties and gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Party Food
Cuisine: American, Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

Dip Ingredients
  • 8 ounces cream cheese, softened Bring to room temperature for easier mixing.
  • 1 cup sour cream or Greek yogurt For a healthier option, use Greek yogurt.
  • 1 cup shredded sharp cheddar cheese, divided Use a mix of cheddar and Monterey Jack for creamier melt.
  • 1/2 cup grated Parmesan cheese
  • 4-5 pieces jalapeños, seeded and finely chopped Leave some seeds for more heat.
  • 3 pieces green onions, thinly sliced White and green parts separated.
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika Swap with regular paprika for milder smoke.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs or crushed crackers For a crunchy topping.
  • 2 tablespoons melted butter Or olive oil for a lighter crunch.
  • 4 slices cooked and crumbled bacon Optional or use a vegetarian bacon alternative.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Butter or spray a shallow baking dish (about 8-inch or similar) so the dip won’t stick.
  2. In a medium bowl, beat the softened cream cheese until smooth. Stir in the sour cream or Greek yogurt until fully combined and silky.
  3. Fold in 3/4 cup of shredded cheddar, Parmesan, minced garlic, chopped jalapeños, and the white parts of the green onions. Season with smoked paprika, salt, and pepper. Taste and adjust seasoning.
  4. Spoon the mixture into the prepared baking dish, smoothing the top with a spatula.
Topping and Baking
  1. In a small bowl, mix the panko breadcrumbs with melted butter and the remaining 1/4 cup cheddar. Sprinkle this mixture evenly over the dip.
  2. Bake for 18–20 minutes, until the top is bubbling and turning a warm amber.
  3. If you like extra color, broil for 1–2 minutes watching closely until the topping is bronzed.
  4. Remove and let rest for 5 minutes to help the dip settle.
Serving
  1. Garnish with the green tops of the scallions and, if using, crumbled bacon. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 10-12 minutes. Do not freeze as dairy can separate.