Simply Irresistible Jalapeño Popper Dip

5 from 2 votes

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A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy.

A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy.

A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy.

Oh my gosh, oh my gosh!

I’m so excited!

…You know how I go gaga over all things cheese, right? Well, I have yet another cheesy dip for you today. And this one has BACON in it! So naturally it’s the best dip ever! Right??

Jalapeño poppers are my favorite appetizer, but I almost prefer this dip version! Mostly because it’s 10 times easier to make than those individual snacks. And it still has that signature can’t-get-enough kind of amazing taste! It’s not just my opinion though, it’s proven time and time again at every party I’ve served it. Always disappears first.

Ok, enough rambling, grab a bag of chips and let’s get to dipping!

It’s so easy to make this dip and I feel silly to include step-by-step tutorial, but it’s a habit, so there you have it.

A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy. Step by step photo recipe.

If you’re making this for a party, you can totally prepare everything a day in advance. And right before your guests show up, just sprinkle the Panko topping and pop it into the oven. A warm and cheesy dip will be ready for your guests in no time!

Seriously, if this is not an easy appetizer, I don’t know what is!

A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy.

Enjoy!

5 from 2 votes

Jalapeno Popper Dip

A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy.
Prep: 18 minutes
Cook: 22 minutes
Total: 40 minutes
Servings: 6 -8 servings

Ingredients

  • 2 tablespoons Panko Japanese breadcrumbs
  • 2 tablespoons grated Parmigiano-Reggiano
  • ½ teaspoon ground black pepper
  • 3 jalapeños
  • 8 oz 225gr cream cheese, softened
  • 1/3 cup 75r sour cream
  • ½ cup 60gr grated cheddar cheese
  • ½ teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 4 bacon strips cooked and crumbled
  • Tortilla chips for serving

Instructions 

  • Preheat the oven to 350°F (175°C).
  • In a small dish, mix together panko, Parmigiano-Reggiano, and black pepper.
  • Cut the jalapeños in half length-wise. Remove the seeds and ribs inside. (If you want spicy dip, reserve some of the seeds.) Chop the seeded jalapeños into small pieces.
  • In a large mixing bowl, combine cream cheese, sour cream, cheddar cheese, garlic powder and Worcestershire sauce.
  • Add cooked bacon and chopped jalapeños and mix until well combined.
  • Transfer the filling into a baking dish. Spread the filling evenly and sprinkle the Panko topping.
  • Bake for about 20 minutes, or until heated through. Then broil for 1-2 minutes, or until nice and brown.
  • Serve immediately with tortilla chips.

Nutrition

Calories: 278kcal, Carbohydrates: 6g, Protein: 8g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 358mg, Potassium: 155mg, Fiber: 1g, Sugar: 2g, Vitamin A: 778IU, Vitamin C: 9mg, Calcium: 149mg, Iron: 1mg
Course: Appetizer
Cuisine: American

This recipe was  originally published on July 27, 2015.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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14 Comments

  1. Would it be weird if I just ate this with a spoon? Maybe? Okay, i’ll use a chip or two. Bust seriously, this looks divine! Saving this for our next little get together!

  2. Can I just say YUM!! I’m a huge lover of jalapeno poppers, now that it is in dip form I’m in absolute heaven! I would love for you to come link up tonight at Throw Back Thursdays!

  3. This looks absolutely wonderful. I could eat this for breakfast. I love the flavors you’ve used with Parmesan and Panko, and of course you can’t forget the Jalapenos. Great combo.

  4. I love anything jalapeno popper related… and in dip form? Oh YES! This sounds amazing! And I’ve got some jalapenos coming up in the garden – yay 🙂 Thanks for sharing! #FoodieFriDIY

    1. Me too. I can’t wait to harvest bunch of jalapeños from my MIL’s garden to make some jalapeño poppers. 🙂 Thanks, Kathryn!