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Jalapeno Popper Dip

Servings: 6 -8 servings
Author: Shinee
A time-tested crowd-pleaser! This jalapeno popper dip is rich, creamy, and mildly spicy.
Print Recipe


  • 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


  • 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.