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Jalapeno Popper Dip

Jalapeno popper dip with a bubbly cheesy center and a golden panko-Parmesan crust. Baked until hot and thick, then topped with crispy bacon for big Tex-Mex flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese
  • 16 oz cream cheese softened
Sour cream
  • 0.5 cup sour cream
Mayonnaise
  • 0.5 cup mayonnaise
Cheddar cheese
  • 1.5 cup shredded cheddar
Monterey Jack cheese
  • 0.5 cup shredded Monterey Jack
Jalapenos
  • 4 jalapenos seeded and diced
Bacon
  • 6 slices 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

Method
 

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

Notes

For the creamiest texture, use softened cream cheese so the base mixes smooth. Let the dip cool 5 minutes after baking so it thickens before scooping; refrigerate covered up to 3 days and reheat at 350F until hot. Freezing isn’t recommended because the dairy can separate after thawing. If you want a lighter option, use reduced-fat cream cheese and sour cream—results stay thick with slightly less richness.