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Jalapeno Popper Dip

Jalapeno popper dip baked until bubbly and creamy, with a golden panko-Parmesan crust and bacon on top. Loaded with diced jalapenos and melty cheddar and Monterey Jack for a classic Tex-Mex snack dip.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese
  • 16 oz cream cheese softened
Sour cream mixture
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
Cheese blend
  • 1.5 cup shredded cheddar
  • 0.5 cup shredded Monterey Jack
Jalapenos and bacon
  • 4 jalapenos seeded and diced
  • 6 slices bacon cooked and crumbled
Topping
  • 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 mix
  1. Preheat the oven to 375F and grease a 9-inch baking dish with a light coating of grease.
  2. Beat cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in shredded cheddar, shredded Monterey Jack, jalapenos, and most of the bacon, then spread the mixture into the baking dish.
Add topping and bake
  1. Toss panko breadcrumbs with grated Parmesan and melted butter, then sprinkle the topping evenly over the dip.
  2. Bake at 375F for 20-25 minutes until bubbly and the topping is golden.
  3. Top with the remaining bacon and serve hot with tortilla chips.

Notes

For clean slicing and even bake, let the dip stand 5 minutes after baking before serving. Store covered in the refrigerator up to 3 days; reheat in the oven or microwave. Freezing is not recommended due to texture changes in dairy. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the same baking time.