Baked Jalapeño Popper Dip (Hot Cheesy Appetizer)
Baked jalapeño popper dip is a hot, cheesy appetizer made with cream cheese, sour cream, fresh jalapeños, and a crisp Parmesan-panko topping.
This baked jalapeno popper dip has all the cheesy, spicy flavor of classic jalapeño poppers in one easy oven-baked appetizer.
Cream cheese, sour cream, sharp cheddar, and fresh jalapeños bake under a golden Parmesan-panko topping for a hot, bubbly dip that’s perfect for sharing as a warm, cheesy snack.
Everything mixes together in one bowl, goes into a baking dish, and bakes until hot and lightly browned, so it works really well for game days, movie nights, and casual get-togethers.
My favorite way to serve it is with a batch of our crispy air fryer tortilla chips, and if we’re hosting a bigger crowd I’ll add another cheesy option like our easy ground beef and sausage Rotel dip to round out the snack table.
Main Ingredients
Here’s a quick overview of the key ingredients I use to make this dip. A full list of ingredients with amounts is further down the page.
- Cream cheese makes the dip thick, creamy, and easy to scoop.
- Sour cream lightens the texture and adds a little tanginess.
- Cheddar cheese melts into the dip and adds rich, cheesy flavor.
- Fresh jalapeños bring heat and fresh pepper flavor.
- Parmesan cheese adds salty, nutty flavor to the topping.
- Panko breadcrumbs create the crunchy, golden brown crust on top.
How to Make Baked Jalapeno Popper Dip
Tips for the Best Popper Dip Recipe
- Let the cream cheese soften so it mixes smoothly and doesn’t leave lumps in the baked dip.
- For a milder dip, remove the seeds and membranes before dicing the jalapeños. For more heat, leave some of the membranes in.
- If the topping is browning too quickly, tent the dish loosely with foil for the last few minutes.
- From testing, I’ve found this dip stays smooth and creamy as long as you pull it from the oven when the edges are bubbling gently and the top is light golden; if it bakes too long, it can start to dry out.
Storage
Store leftover dip in the refrigerator for up to 3 days.
Can I make baked jalapeno popper dip ahead of time?
Yes, this popper dip can be assembled ahead of time. Mix the cream cheese, sour cream, cheddar, and jalapeños together, spread the mixture in the baking dish, and cover it tightly. Refrigerate it for up to 24 hours.
Make the panko-Parmesan topping just before baking. When you’re ready to bake the dip, add the topping, and bake as written.
How to Video
Ingredients
Jalapeno Popper Dip Filling
- 8 ounces cream cheese, block-style (softened)
- 1 cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 8 ounces sharp cheddar cheese, shredded
- 3 jalapeños, diced and de-seeded
Breadcrumb Topping
- 1 cup panko breadcrumbs
- ¼ cup unsalted butter, melted
- ¼ cup Parmesan cheese, grated or finely shredded
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Instructions
- Preheat the oven to 375°F, and spray an 8×8 inch casserole dish with non-stick spray.
- Using a hand mixer or stand mixer, combine the cream cheese, sour cream, garlic powder, onion powder, and salt until well combined.8 ounces cream cheese1 cup sour cream1 teaspoon garlic powder½ teaspoon onion powder½ teaspoon salt
- Add the cheddar cheese and jalapeños. Continue to mix until combined, then transfer the mixture to prepared baking dish.8 ounces sharp cheddar cheese3 jalapeños
- In a small bowl, mix together the breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the breadcrumb topping evenly over the dip.1 cup panko breadcrumbs¼ cup unsalted butter¼ cup Parmesan cheese
- Place the baking dish in the oven, and bake for 15-20 minutes or until the breadcrumbs are golden brown.
- Remove from the oven, and serve hot with tortilla chips, crackers, fresh vegetables. Store leftovers in the fridge for up to 3 days.
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
