Easy Jalapeno Popper Dip Recipe

Make this creamy jalapeno popper dip recipe for a warm, cheesy appetizer with just the right amount of kick. Easy to prep and always a hit.

Jalapeno Popper Dip

If you are a fan of jalapeno poppers then you will love this jalapeno popper dip!

It brings the essence of jalapeno poppers into dip form, so it can be enjoyed with chips, crackers, or your favorite dippers.

For more cheesy appetizers, try these ham and swiss Ritz party sandwiches or these pizza dough cheesy breadsticks.

You will need the following ingredients listed below to make this cheesy appetizer (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post).

Ingredients for Jalapeno Popper Dip: 

• Jalapenos - the roasted peppers, when diced, should be about ⅓ cup diced.  
• Olive Oil - it's important not to omit the olive oil, as this will help with browning.
• Cream Cheese - use full fat cream cheese and be sure it is softened to room temperature before beating together with other ingredients. 
• Sour Cream 
• Garlic Powder - adjust spices to taste. 
• Onion Powder 
• Cheddar Cheese - you can use 2 full cups of cheddar cheese, or you can use half cheddar and half Monterey Jack cheese.  
• Italian Bread crumbs - plain or Italian bread crumbs will work. Panko bread crumbs will also work, but regular bread crumbs taste best in this recipe. 
• Unsalted Butter - unsalted butter works best, salted butter will work and so will Imperial margarine sticks if need be. 
• Parsley

Equipment Needed: 

• Baking Sheet 
• Parchment Paper 
• Cutting Board 
• Knife 
• Large Bowl 
• Handheld Mixer 
• Spoon 
• 8 inch by 8 inch Baking Dish 

How to Make Jalapeno Popper Dip:  

• Preheat your oven to 425℉ and line a baking sheet with parchment paper. 
• Place 5 jalapenos on the baking sheet and make a slit, lengthwise, in each jalapeno, then brush the olive oil over all of them. 

• Bake the jalapenos for 15-20 minutes, flipping halfway through until they are browned slightly. 
• While the jalapenos cool, beat together the cream cheese, sour cream, garlic powder, and onion powder. 

• When the jalapenos are cooled, finely dice them and add to the cream cheese mixture with the shredded cheddar cheese and stir until well combined. 
• Pour the mixture into your baking dish, then evenly pour the bread crumbs on top, then the melted butter. 

• Slice and deseed the last jalapeno pepper and spread evenly on top of the butter and bread crumbs. 
• Bake at 375℉ for 15-20 minutes, or until golden on top. 

• Allow to cool slightly before enjoying with tortilla chips or sliced baguette. 

SAVE FOR LATER BY PINNING THE BELOW IMAGE

Tips:  

• Make sure there are no lumps in the cream cheese mixture before adding the roasted jalapeno and cheese. 
• Feel free to add up to ¼ cup more melted butter, if you’d like to saturate the top of the bread crumbs with the butter. It tastes fine either way. 
• Storage: Store in an airtight container in the fridge for up to 4-5 days. Enjoy cold or reheat in the oven or microwave until thoroughly warm.