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Jalapeno Popper Dip

Jalapeno popper dip with a creamy, cheesy center and a golden panko-Parmesan topping baked until bubbly. Oven-baked Tex-Mex style dip finished with bacon and served with tortilla chips.
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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 layer
  • 16 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1.5 cup shredded cheddar
  • 0.5 cup shredded Monterey Jack
  • 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 bake
  1. Preheat oven to 375F, then grease a 9-inch baking dish. The dish should be lightly coated so the dip releases cleanly.
  2. Beat cream cheese, sour cream, and mayonnaise until smooth. Stop and scrape as needed for a uniform, creamy base.
  3. Stir in cheddar, Monterey Jack, jalapenos, and most of the bacon, then spread into the dish. Spread to an even layer so it bakes consistently.
  4. Toss panko breadcrumbs with Parmesan and melted butter, then sprinkle over the dip. Aim for an even, goldenable layer across the top.
  5. Bake 20-25 minutes until bubbly and the topping is golden. Look for active bubbling around the edges and a crisp, browned top.
  6. Top with remaining bacon and serve hot with tortilla chips. The bacon should sit on top while the dip is still steaming.

Notes

Pro tip: soften the cream cheese fully so the mixture stays smooth without lumps. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in the oven at 350F until warmed through. Freeze is not recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat cream cheese and mayonnaise while keeping the bacon topping.