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Jalapeno Popper Dip

Jalapeno popper dip is baked until hot and bubbling at the edges, with a creamy bacon-cheddar center and a golden panko-Parmesan topping. It’s an easy party appetizer with the familiar flavor of jalapeno poppers in a scoopable dip.
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Prep Time 15 minutes
Cook Time 31 minutes
Resting 5 minutes
Total Time 51 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 376
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 4 bacon slices
  • 2 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 2 jalapenos medium, seeded and finely chopped
For the topping
  • 2 tbsp unsalted butter
  • 0.5 cup panko breadcrumbs
  • 0.25 cup Parmesan cheese grated

Equipment

  • 1 8-inch square baking dish
  • 1 10-inch skillet

Method
 

Make the dip
  1. Heat the oven to 375°F.
  2. Grease an 8-inch square baking dish.
  3. Cook the bacon in a 10-inch skillet over medium heat until crisp, about 8 minutes.
  4. Drain the bacon on paper towels and crumble it.
  5. In a medium bowl, mix the cream cheese and sour cream until smooth.
  6. Stir in the cheddar, chopped jalapenos, and crumbled bacon.
  7. Spread the dip mixture evenly in the prepared baking dish.
Make the topping and bake
  1. Melt the butter.
  2. Stir in the panko and Parmesan until evenly coated.
  3. Sprinkle the topping over the dip.
  4. Bake for 20 to 25 minutes, until the dip is hot and bubbling at the edges and the topping is golden brown.
  5. Let the dip rest for 5 minutes before serving.

Notes

For the smoothest dip, use softened cream cheese. Refrigerate leftovers for up to 3–4 days; freezing is not recommended. Use gluten-free panko for a gluten-free option.