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Jalapeno Popper Dip

Jalapeno popper dip with a creamy cheese base and a golden panko-Parmesan bacon topping. Baked until bubbly, then finished with extra bacon and served hot with tortilla chips.
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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: 512
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese, softened
  • 16 oz cream cheese Soften before mixing.
Sour cream
  • 0.5 cup sour cream
Mayonnaise
  • 0.5 cup mayonnaise
Shredded cheddar
  • 1.5 cup shredded cheddar
Shredded Monterey Jack
  • 0.5 cup shredded Monterey Jack
Jalapenos
  • 4 jalapenos Seed and dice.
Bacon, cooked and crumbled
  • 6 slices bacon Cook, then crumble; reserve some for topping.
Panko breadcrumbs
  • 0.5 cup panko breadcrumbs
Grated Parmesan
  • 0.25 cup grated Parmesan
Butter, melted
  • 2 tbsp butter Melt before mixing into topping.
Tortilla chips for serving
  • 1 tortilla chips Serve on the side for dipping.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 375F, then grease a 9-inch baking dish. Grease thoroughly so the dip releases cleanly after baking.
  2. Beat cream cheese, sour cream, and mayonnaise until smooth. Stop and scrape as needed for an even, creamy base.
  3. Stir in cheddar, Monterey Jack, jalapenos, and most of the bacon, then spread into the dish. Distribute the jalapenos so every scoop has a bit of heat.
Bake and finish
  1. Toss panko with Parmesan and melted butter, then sprinkle over the dip. The topping should look evenly coated with small golden crumbs.
  2. Bake for 20-25 minutes at 375F until bubbly and the topping is golden. Look for active bubbling around the edges and a crisp, browned top.
  3. Top with the remaining bacon, then serve hot with tortilla chips. Add bacon at the end so it stays crisp for dipping.

Notes

For clean slices and maximum creaminess, let the dip sit for 5 minutes after baking so the cheese thickens. Store leftovers covered in the fridge for up to 3 days; rewarm in a 325F oven until hot throughout. Freeze yes—freeze in portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, swap half the cream cheese for low-fat cream cheese if you want a slightly less rich dip.