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Jalapeno Popper Dip

Jalapeno popper dip with a creamy jalapeno-cheese base and a golden panko-Parmesan crust. Baked until bubbly, then finished with crispy bacon and served with tortilla chips.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese
  • 16 oz cream cheese Softened to room temperature for easy blending.
Sour cream
  • 1 unknown sour cream
Mayonnaise
  • 0.5 cup mayonnaise
Cheese blend
  • 1.5 cup shredded cheddar
  • 0.5 cup shredded Monterey Jack
Jalapenos
  • 4 jalapenos Seed and dice; reserve extra pieces for heat control if desired.
Bacon
  • 6 slices bacon Cook until crisp and crumble; set aside some for topping.
Panko topping
  • 0.5 cup panko breadcrumbs
  • 0.25 cup grated Parmesan
  • 2 tbsp butter Melted for mixing into the topping.
Tortilla chips for serving
  • 1 tortilla chips Serve alongside the baked dip.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the dish
  1. Preheat oven to 375F and grease a 9-inch baking dish. Stop when the oven reaches temperature so the dip bakes evenly.
Make the creamy filling
  1. Beat cream cheese, sour cream, and mayonnaise until smooth. Mix until no lumps of cream cheese remain.
Add jalapenos and most of the bacon
  1. Stir in cheddar, Monterey Jack, jalapenos, and most of the bacon, then spread into the dish. Mix thoroughly so the jalapenos are distributed throughout the base.
Add the crunchy topping
  1. Toss panko with Parmesan and melted butter, then sprinkle over the dip. Use an even layer so it turns golden across the surface.
Bake until bubbly and golden
  1. Bake 20-25 minutes at 375F until bubbly and the topping is golden. Look for bubbling around the edges and a crisp, browned top.
Finish and serve
  1. Top with remaining bacon and serve hot with tortilla chips. Add right after baking so the bacon stays crisp.

Notes

Pro tip: soften the cream cheese fully before beating so the base turns smooth without streaks. Store leftovers covered in the refrigerator up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended because the creamy dairy can change texture. For a lower-fat swap, use low-fat sour cream and reduce mayo to 1/4 cup.