This jalapeno popper dip is made with cream cheese, sour cream, sharp cheddar, fresh and pickled jalapenos, and crispy bacon, topped with buttery panko and baked until bubbly.

You get all the flavor of stuffed jalapeno poppers without coring a single pepper.

It’s built for game day, holiday parties, and potlucks where you need a hot dip that holds up on the table.

I serve it with tortilla chips and celery.

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Ingredients You’ll Need

Full-fat cream cheese melts smoother and won’t turn grainy in the oven. Using both fresh and pickled jalapenos gives you heat plus a little tang.

Ingredients

8 oz (225 g) full-fat cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
1/2 cup (55 g) shredded Monterey Jack or mozzarella
3 fresh jalapenos, seeded and finely diced
2 tablespoons diced pickled jalapenos, plus 1 tablespoon of the brine
6 slices bacon, cooked crisp and crumbled
2 cloves garlic, minced
1/2 teaspoon smoked paprika
2 green onions, thinly sliced
1/2 cup panko breadcrumbs
2 tablespoons butter, melted
1/4 cup grated parmesan
Tortilla chips, crackers, or celery sticks, for serving

Directions

Preheat the oven to 375°F (190°C) and lightly grease a 1-quart baking dish or a 9-inch pie plate.
Take the cream cheese out of the fridge at least 30 minutes ahead.
Cold cream cheese leaves little lumps that never fully melt, no matter how long it bakes.
Cook the bacon in a skillet over medium heat for 8 to 10 minutes until fully crisp, then drain on paper towels and crumble.
Crisp is the goal here, since soft bacon turns chewy once it’s mixed into a creamy dip.
Keep 2 tablespoons of the crumbles aside for the top.
Slice the fresh jalapenos in half, scrape out the seeds and white ribs with a spoon, and dice them finely.
Wear gloves if you have them (or wash your hands well and don’t touch your eyes).
Leave a few seeds in if you want a spicier dip.
In a large bowl, beat the cream cheese, sour cream, and mayonnaise until completely smooth.
A hand mixer makes this fast, though a sturdy spatula works if you put some muscle into it.
Mix in the garlic, smoked paprika, and pickled jalapeno brine.
Fold in 1 cup of the cheddar, all of the Monterey Jack, both kinds of jalapenos, most of the bacon, and the green onions.
Taste a small spoonful before it goes in the dish.
It should be bold and a bit salty, because the cheese and bacon do the seasoning here (I don’t add any extra salt).
Spread the mixture into the baking dish in an even layer and sprinkle the remaining 1/2 cup cheddar on top.
In a small bowl, toss the panko with the melted butter and parmesan until every crumb is coated.
Scatter it over the cheese, then add the reserved bacon.
Bake for 20 to 25 minutes until the edges are bubbling and the panko is golden brown.
If the top isn’t browning, switch to broil for the last 1 to 2 minutes and watch it closely, since panko goes from golden to burnt very fast.
Let it rest for 5 minutes before serving so it thickens slightly and doesn’t burn anyone’s mouth.
Serve hot with tortilla chips, crackers, or celery sticks and enjoy!

Important Recipe Notes

Soften the cream cheese properly. This is the one step people rush. Room temperature cream cheese mixes smooth, which gives you a silky dip instead of a lumpy one.
Control the heat. Most of a jalapeno’s heat lives in the seeds and ribs. Remove them all for a mild dip, or leave some in if your crowd likes it spicy.
Shred your own cheese. Bagged shredded cheese has anti-caking powder that can make the dip greasy and less creamy. A block of sharp cheddar melts much better.

Get the bacon really crisp. Under-cooked bacon goes soft and rubbery inside the dip. Cook it a minute longer than you think.
Use a shallow dish. A wide, shallow dish gives you more crunchy topping per scoop and heats through faster than a deep one. If you only have a deep dish, add about 10 minutes to the bake time.
Make it ahead. Mix the dip and spread it in the dish up to 2 days ahead, cover, and refrigerate. Add the panko topping right before baking and add 5 to 10 minutes to the bake time.
Slow cooker option. Skip the panko, put everything else in a small slow cooker, and cook on low for 2 hours, stirring once. Keep it on warm for parties.
Storage and reheating. Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10 to 15 minutes, or microwave in 30-second bursts, stirring between each.

How to Serve, Store & Customize This Recipe

Serving:

Serve this jalapeno popper dip hot, straight from the baking dish set on a trivet.

Sturdy tortilla chips, pita chips, and buttery crackers hold up best, and celery or bell pepper strips are good for a lower-carb option. A sprinkle of fresh green onion on top just before serving adds color.

Storage:

Cool leftovers completely, then cover tightly and refrigerate for up to 4 days. The panko topping softens in the fridge, but a few minutes in a hot oven crisps it back up.

I don’t recommend freezing it, since cream cheese dips separate and turn grainy when thawed.

Customization:

Stir in 1 cup of shredded rotisserie chicken to make it a more filling dip. Pepper Jack in place of Monterey Jack adds extra heat.

For a vegetarian version, skip the bacon and add 1/2 cup of roasted corn.