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Jalapeno Popper Dip

Jalapeno popper dip with a creamy 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Creamy jalapeno popper dip base
  • 16 oz cream cheese Softened to room temperature for easy blending.
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1.5 cup shredded cheddar
  • 0.5 cup shredded Monterey Jack
  • 4 jalapenos Seeded and diced.
  • 6 slices bacon Cooked and crumbled; reserve some for topping.
  • 0.5 cup panko breadcrumbs
  • 0.25 cup grated Parmesan
  • 2 tbsp butter Melted.
  • 1 tortilla chips For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 375F, then grease a 9-inch baking dish.
  2. Beat cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in cheddar, Monterey Jack, jalapenos, and most of the bacon, then spread into the dish.
Bake and serve
  1. Toss panko breadcrumbs with Parmesan and melted butter, then sprinkle over the dip.
  2. Bake 20-25 minutes until the dip is bubbly and the topping is golden.
  3. Top with remaining bacon, then serve hot with tortilla chips.

Notes

For the smoothest dip, use softened cream cheese and mix until no lumps remain. Store covered in the refrigerator up to 3-4 days and reheat in a 325F oven until warmed through. Freezing is not recommended because the dairy can break when thawed. For a lighter swap, use light sour cream and light mayonnaise while keeping the cheese blend the same.