With warm, gooey cheeses, spicy jalapenos, and a crunchy panko topping, this jalapeno popper dip is the fun, crowd-pleasing twist on the popular finger food.

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Side view of a fully baked dish of jalapeno popper dip, topped with a few fresh slices of jalapeno.

About Jalapeno Popper Dip

If you love the taste of jalapeno poppers but need something a little easier to make, then a fast-and-easy jalapeno popper dip is exactly what you’re looking for. You get all the flavor of the popular finger food but for a fraction of the effort and prep work.

And if “easy” wasn’t enough to sell you on this dip, it also covers all the bases for total comfort food.

Does it have the perfect mix of soft and crunchy? Check!

How about lots of melted, gooey cheese? Double check!

Does it pack a little bit of a kick? Totally!

What’s in jalapeno popper dip?

Before you can serve up a baking dish of this spicy, cheesy dip, you’ll need to collect the following ingredients:

  • Cream cheese – This forms the base of the dip. It provides a creamy texture and mild, tangy flavor that’s essential for the consistency and taste of the dip.
  • Sour cream – Adds a tangy richness and helps give the dip a smoother texture.
  • Mayonnaise – Contributes to the creamy consistency and adds a touch of sweetness and richness to the dip.
  • Garlic powder – Infuses the dip with a subtle garlic flavor, complementing the other ingredients.
  • Shar cheddar cheese – Brings a sharp and savory taste, melting into the dip for a gooey texture. Sharp cheddar pairs very well with the cream cheese and spiciness of this dip, but feel free to use other types of cheddar (medium, mild) or even different types of cheese (Monterey Jack, Colby Jack, pepper jack, swiss, gouda, etc).
  • Mexican cheese – A blend of cheeses that offers a mild, melty, and slightly tangy flavor to the dip.
  • Parmesan cheese – Adds a salty, umami depth to the dip, enhancing its overall flavor.
  • Jarred jalapeno – This is where the spice and characteristic flavor come in! Jalapenos give the dip its kick and signature taste.
  • Panko breadcrumbs – Provides a crispy topping to contrast with the creamy dip beneath. When baked, it offers a delightful crunchy texture.
  • Salted butter – This is mixed with the breadcrumbs to give them a rich, golden color when baked and a buttery flavor.

Should you grate your own cheese?

Pre-grated cheese is highly convenient but often contains preservatives (such as potato starch) that help keep the grated cheese separated in the bag. And while this is great for grabbing a quick pinch of shredded cheese, it will also cause the melted cheese to appear lumpy or harden faster than usual.

So, if you’re a cheese lover like me and want the creamiest experience possible for your dip, I highly recommend grating a block of cheese. I know it’s more work, but the end result will more than make up for it.

Can you make it spicier?

If you’d like a little more kick, it’s easy to adjust this recipe to your tastes:

  • Add more jalapeno peppers. This recipe calls for 4 ounces of diced jalapeno (roughly two or three peppers), but you could easily go up to 6 or 8 ounces without changing the flavor too much.
  • Add some seasonings. Cayenne pepper or paprika is a popular pairing for dips like this. Start with 1/4 teaspoon and then adjust to your tastes from there.

Can you make it in advance?

Yes, you can prepare this dip in advance and store it in the refrigerator until it’s ready to be baked.

Once assembled, this dip can be stored in the refrigerator for three to five days. When ready to bake, let the dip warm on the counter for about 30 minutes, then bake per the recipe instructions.

Once the dip is baked, it’s best to consume it all on the same day and toss out any excess. However, if you want to save the leftovers, they can be stored in the refrigerator for two or three days.

How long is it good for?

Once prepared and cooled, jalapeno popper dip can be stored in a sealed container in the refrigerator for up to three to four days.

Can you freeze it?

Yes! This dish is excellent for freezing, both before and after baking. And regardless of when you freeze it, the instructions are the same:

  • Prepare the full dip up to just before baking (including the Parmesan cheese and breadcrumbs on top) OR allow the baked dip to cool completely.
  •  Secure a lid on the dip dish or wrap the top with aluminum foil.
  •  Store in the freezer for up to three months.
Close up side view of a dish full of jalapeno popper dip, showing off the crumbly panko topping.

How to reheat jalapeno popper dip

Reheating this dip can be a breeze if done correctly. Ensuring that the dish remains moist and flavorful while avoiding overcooking is essential. To do this, follow these instructions:

  • Oven method (preferred):
    • Preheat the oven to 350 degrees F.
    • If not already in one, transfer dip leftovers to an oven-safe dish.
    • Cover the dish with aluminum foil to retain moisture and prevent the top from burning.
    • Reheat for about 20-25 minutes or until the center is warm. If the dip has been refrigerated, it might need two or three more minutes.
    • Remove the foil in the last 5-10 minutes of baking for a crispy top.
  • Microwave method:
    • Portion out the desired serving size to ensure even reheating.
    • Place in a microwave-safe dish and cover with a microwave-safe lid or a paper towel. Leave a small corner open to vent.
    • Reheat on medium power for 2-3 minutes, checking in between to prevent overcooking.
    • Stir halfway through to ensure even heating.

TIP: If the dip seems too dry, add a tablespoon or two of milk or cream to regain moisture. Be sure to stir it well both before and after reheating.

What can you serve with jalapeno popper dip?

So many things! A few of my personal favorites include:

  • Tortilla Chips: The classic choice for dips of this nature, they offer a salty crunch.
  • Pita Chips: Their mild flavor and crispiness would work well.
  • Bagel Chips: Their slight chew and neutral flavor make them suitable.
  • Rye Chips: Their tanginess pairs nicely with the dip’s creaminess.
  • Vegetable Chips: They offer a contrasting flavor and texture to the creamy dip.
  • Carrots, Celery, Cucumbers, Bell Peppers, Broccoli, and Cauliflower: Their refreshing crunch balances the dip’s richness.
  • Pretzel Chips: Their salty and crunchy nature can complement the creamy spiciness of the dip.
  • Pretzels: Similar to pretzel chips, their salty crunch pairs well.
  • Baguette slices: The toasted texture and mild flavor make them sturdy enough to handle the creaminess of the dip without overshadowing its taste.
  • Focaccia: Its seasoning complements the spicy and creamy nature of the jalapeno popper dip.
  • Sourdough: Its tanginess would pair nicely with the creamy and spicy dip.
  • Bagels: Their toasted crunch and neutral flavor make them a solid choice.
  • Pumpernickel: The dark rye complements cheese-based dips, like the jalapeno popper dip.
  • Flatbreads: These are versatile and pair well with creamy dips.

How long can you leave out jalapeno popper dip?

Whenever you leave out a “serve yourself” dish, keep track of how long it sits at room temperature.

The general rule of thumb for most foods is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone,” this is usually at or just above room temperature.

Since this dip will be served warm, that should give you another 30-60 minutes before needing to keep track of the dip. So, in total, this dip can be left out for an absolute maximum of three hours, depending on the room’s temperature. However, be sure to still check the dip every now and then and make your best judgment.

Once you’re near the recommended time, you can heat it up in the oven again.

For best results, I’d recommend using a warming tray so that this jalapeno popper dip stays toasty and above the “danger zone” temperature.

Notes & tips for this jalapeno popper dip recipe

Close up side view of a hand digging a curved chip into jalapeno popper dip, lifting up a bite, with stringy cheese dripping back into the dish.

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How to make jalapeno popper dip

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large bowl, use a hand mixer to whip together the cream cheese, sour cream, mayonnaise, and garlic powder until nice and smooth.

Step 2 – Turn off the mixer and add in the cheeses: cheddar cheese, Mexican cheese, and Parmesan cheese. Add the jalapenos, then use a spatula to gently mix all ingredients.

Step 3 – Spray a baking dish with cooking spray, then add the dip to the baking dish. Use a spatula to smooth the top into a nice, even layer.

Step 4 – In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and melted butter.

Step 5 – Pour the panko mixture on top of the dip, then spread out into an even layer.

Step 6 – Bake!

Step 7 – Serve and enjoy!

Recipe Details

Jalapeno Popper Dip! With warm, gooey cheeses, spicy jalapenos, and a crunchy panko topping, this jalapeno popper dip is the fun, crowd-pleasing twist on the popular finger food. | HomemadeHooplah.com
4.84 from 6 votes

Jalapeno Popper Dip

15 minutes prep + 15 minutes cook
620 kcal
Yields: 6 servings
With warm, gooey cheeses, spicy jalapenos, and a crunchy panko topping, this jalapeno popper dip is the fun, crowd-pleasing twist on the popular finger food.



  • Preheat oven to 375 degrees F. Spray an 8×8 baking dish (or similar size) with cooking spray, then set aside.
  • Using a stand mixer (or hand mixer + large bowl), cream together cream cheese, sour cream, mayonnaise, and garlic powder on medium speed until combined, about 3 to 5 minutes.
    8 ounces cream cheese, 1/2 cup sour cream, 1/2 cup mayonnaise, 1 teaspoon garlic powder
  • Turn off mixer and add cheddar cheese, Mexican cheese, 3/4 cup Parmesan cheese, and diced jalapenos to bowl. Gently fold ingredients together with a spatula.
    1 cup shredded sharp cheddar cheese, 1 cup shredded Mexican cheese, 1 cup shredded Parmesan cheese, 4 ounces jarred diced jalapeno pepper
  • Pour dip into prepared baking dish and smooth top into an even layer, then set aside.
  • In a small bowl, mix together panko breadcrumbs, melted butter, and remaining 1/4 cup of Parmesan cheese until panko is saturated.
    1 cup panko breadcrumbs, 4 tablespoons salted butter, 1 cup shredded Parmesan cheese
  • Sprinkle panko mixture on top of dip, spreading into an even layer.
  • Bake dip for 15-20 minutes or until breadcrumbs turn a golden brown.
  • Serve jalapeno popper dip immediately with more jalapenos as garnish (optional).
    4 ounces jarred diced jalapeno pepper


* You can substitute the diced jalapenos for 4-6 fresh jalapenos, roasted and diced


Serving: 1serving | Calories: 620kcal | Carbohydrates: 13g | Protein: 19g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 881mg | Potassium: 198mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1518IU | Vitamin C: 23mg | Calcium: 534mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Lisa
    • 5 stars

    This is the best and addictive!! I’ve made it many times and it’s always a hit!!

    • Carla A Edgar

    I use real bacon bits in mine and it was absolutely delicious

    • Sylvia Griffith

    This sounds delicious but what is Mexican cheese? I live in Mexico and there is quite a few to choose from. Thanks,

      • Frances Cummings Mac

      Great question! I wish someone would answer. The article recommends grating the cheese. The only “Mexican Cheese” I see in stores is the “Grated-In-A-Bag” variety.

      • Brook

      This is a shredded cheese that is a blend of four different kinds . Monterey Jack, cheddar, Queso Quesadilla and Asadero cheese

    • Patricia Leckliter
    • 5 stars

    Sounds wonderful! We grow our jalapeños, can’t wait for fresh ones so I can try this!