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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Table of Contents
- About Jalapeno Popper Dip
- Should you grate your own cheese?
- Can you make jalapeno popper dip ahead of time?
- What can you serve with jalapeno dip?
- How long can you leave out jalapeno popper dip?
- Notes & tips for this jalapeno popper dip recipe
- More great savory dips
- More recipes with a kick
- How to make jalapeno popper dip
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!
Should you grate your own cheese?
Using pre-grated cheese is extremely convenient, but it contains some 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 it normally should.
So if you’re a cheese lover like me and what the creamiest experience possible for your dip, I highly recommend freshly 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 jalapeno popper dip ahead of time?
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 up 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 do want to save the leftovers, it can be stored in the refrigerator for two or three days.
What can you serve with jalapeno dip?
When it comes to this jalapeno dip, I personally feel the best dipping choice is a Tortilla chips scoop.
However, you can also go with any (or many!) of these classic dipping choices:
- Ritz crackers
- Pretzels, from small and crunchy or large and soft
- Saltine crackers
- Wheat thins
- Hot or chilled pieces of cooked beef, pork, or chicken
- Warm meatballs
- Toasted pieces of bread
How long can you leave out jalapeno popper dip?
Whenever you serve a “help yourself” dish like a party dip, you should always keep track of how long it sits at room temperature.
For most foods, the general rule of thumb 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 temperature of the room. However, be sure to still check the dip every now and then and make your best judgment.
Once you pass 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 homemade queso dip stays toasty and above the “danger zone” temperature.
Notes & tips for this jalapeno popper dip recipe
More great savory dips
More recipes with a kick
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 2 – Turn off the mixer and add in the cheeses: cheddar cheese, Mexican cheese, and parmesan cheese. Add in the jalapenos, then use a spatula to gently mix all of the ingredients together.
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 – Garnish with jalapenos and enjoy with tortilla chips!
Jalapeno Popper Dip
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp garlic powder
- 1 cup shredded cheddar cheese, see recipe notes
- 1 cup shredded Mexican cheese
- 1 cup shredded parmesan cheese, divided
- 4 oz diced jalapeno, drained, plus more for garnish
- 1 cup panko breadcrumbs
- 4 tbsp salted butter, melted
- tortilla chips, for dipping
- 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.
- Pour dip into prepared baking dish and smooth top into an even layer, then set aside.
- In a small bowl, mix together panko bread crumbs, melted butter, and remaining 1/4 cup of parmesan cheese until panko is saturated with butter.
- 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) and tortilla chips for dipping.
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.