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Jalapeno Popper Dip

Jalapeno popper dip with a creamy cheese base and a golden, crunchy panko topping. Baked until bubbly, then finished with bacon and served with tortilla chips for scooping.
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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
  

Cream cheese mixture base
  • 16 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
Cheese and jalapeno filling
  • 1.5 cup shredded cheddar
  • 0.5 cup shredded Monterey Jack
  • 4 jalapenos seeded and diced
Bacon topping
  • 6 bacon cooked and crumbled
Panko Parmesan crust
  • 0.5 cup panko breadcrumbs
  • 0.25 cup grated Parmesan
  • 2 tbsp butter melted
Serving
  • 1 tortilla chips for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

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

Notes

Pro tip: use softened cream cheese so the mixture turns fully smooth before baking. Refrigerate leftovers in an airtight container up to 3 days; reheat at 350F until warmed through. Freezing is not recommended for best texture. For a lighter option, swap mayonnaise for light mayonnaise while keeping the rest the same for a similar creamy consistency.