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Jalapeno Popper Dip

Jalapeno popper dip with a creamy cheddar-jalapeno base and a golden panko-Parmesan crust baked until bubbly. Loaded with bacon and finished with extra crumbles on top, ready to scoop 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: 390
Ingredients Equipment Method Notes

Ingredients
  

cream cheese
  • 16 oz cream cheese softer for smooth mixing
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 slices bacon cooked and crumbled; reserve some for topping
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 bake
  1. Preheat oven to 375F and grease a 9-inch baking dish, so it’s ready as soon as the dip is assembled.
  2. Beat cream cheese, sour cream, and mayonnaise until smooth for an even creamy base.
  3. Stir in shredded cheddar, shredded Monterey Jack, jalapenos, and most of the bacon, then spread the mixture into the greased dish.
  4. Toss panko breadcrumbs with grated Parmesan and melted butter, then sprinkle the topping evenly over the dip.
  5. Bake for 20-25 minutes at 375F until bubbly and the topping turns golden, with a visible toasted texture at the edges.
  6. Top with remaining bacon and serve hot, with tortilla chips alongside for scooping.

Notes

For the smoothest texture, use softened cream cheese and mix just until no lumps remain. Store leftovers covered in the fridge for up to 3 days; reheat in the oven at 325F until warmed through. Freezing isn’t recommended because the dairy can break after thawing. For a lighter option, swap mayonnaise for light mayo while keeping the same bake time and topping.