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Jalapeno Popper Dip

Jalapeno popper dip with a creamy cheese base, baked until bubbly, and a golden panko-Parmesan crust. This Tex-Mex snack layers diced jalapenos and bacon throughout, then finishes with a crunchy top.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese 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 and crunchy topping
  • 6 slices bacon cooked and crumbled
  • 0.5 cup panko breadcrumbs
  • 0.25 cup grated Parmesan
  • 2 tbsp butter melted
Serving
  • 1 Tortilla chips for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 375F and grease a 9-inch baking dish (set the dish aside).
  2. Beat cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in cheddar, Monterey Jack, jalapenos, and most of the bacon, then spread the mixture into the greased dish.
Add topping and bake
  1. Toss panko breadcrumbs with Parmesan and melted butter, then sprinkle the mixture evenly over the dip (cover the surface for even browning).
  2. Bake for 20-25 minutes at 375F until the dip is bubbly and the topping is golden.
Finish and serve
  1. Top the hot dip with the remaining bacon, letting it sit briefly so it warms through.
  2. Serve immediately with tortilla chips for dipping.

Notes

For the creamiest texture, use softened cream cheese so it blends without lumps. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat at 300F until warmed through. Freezing is not recommended due to texture changes from the dairy. For a lighter option, replace sour cream and mayonnaise with full-fat plain Greek yogurt while keeping the cheeses and bacon the same.