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Jalapeno Popper Dip

Jalapeno popper dip with a creamy cheese base, baked until bubbly, and topped with a golden panko-Parmesan crust. A Tex-Mex snack loaded with diced jalapenos and bacon, served warm 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: 440
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese
  • 16 oz cream cheese Softened
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 Seeded and diced
Bacon
  • 6 slice bacon Cooked and crumbled
Panko breadcrumbs
  • 0.5 cup panko breadcrumbs
Parmesan
  • 0.25 cup grated Parmesan
Butter
  • 2 tbsp butter Melted
Tortilla chips
  • 1 tortilla chips For serving

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and mix
  1. Preheat the oven to 375F and grease a 9-inch baking dish.
  2. Beat the cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in the cheddar, Monterey Jack, diced jalapenos, and most of the bacon, then spread the mixture into the dish.
Add topping and bake
  1. Toss the panko with Parmesan and melted butter until evenly coated, then sprinkle over the dip.
  2. Bake for 20-25 minutes at 375F until bubbly around the edges and the topping turns golden brown.
  3. Top with the remaining bacon and serve hot, with tortilla chips on the side.

Notes

For clean slicing and the best scoop, let the dip rest 5 minutes after baking so it thickens slightly. Store covered in the refrigerator for up to 3 days; reheat in a 350F oven until warmed through. Freezing isn’t recommended because cream cheese dips can lose texture. For a lower-fat option, use reduced-fat cream cheese and sour cream (results will be a bit less rich but still creamy).