Jalapeño Popper Dip

Jalapeno popper dip

The Spruce Eats

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 10 servings
Nutrition Facts (per serving)
500 Calories
43g Fat
15g Carbs
14g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 500
% Daily Value*
Total Fat 43g 56%
Saturated Fat 18g 90%
Cholesterol 86mg 29%
Sodium 700mg 30%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Protein 14g
Calcium 338mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Love those jalapeño poppers on the appetizer menu at every restaurant these days? They're a delicious, cheesy treat that packs a lot of heat, but making jalapeño poppers at home by hand can be a time-consuming and messy process. 

This creative jalapeño popper dip recipe has the great spicy taste of fried jalapeño poppers without all the extra work. It can be made ahead of time, but you'll need to prep your butter and cream cheese in advance.


  • 2 (8-ounce) packages of cream cheese (room temperature)
  • 1 cup mayonnaise
  • 1 cup Mexican blend cheese (or half Monterey Jack, half cheddar cheese; shredded)
  • 1 cup grated Parmesan cheese
  • 1 (4-ounce) can chopped green chilies
  • 1 (4-ounce) can sliced jalapeños (more if you like heat)
  • 1 cup panko breadcrumbs
  • 1/2 stick butter (melted)

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients
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  2. Preheat the oven to 375 F.

  3. In a food processor, combine the softened cream cheese, mayonnaise, shredded cheese, 1/2 cup of the Parmesan cheese, the green chilies, and jalapeños and process until smooth. You do not need to drain the can of jalapeños or the can of chiles, but if you prefer a dip that's a little less creamy, you can omit these juices.

    Combine ingredients in food processor
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  4. Spread the dip into a greased 2-quart casserole.

    Spread the dip
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  5. In a medium bowl, mix the panko breadcrumbs, the remaining 1/2 cup of Parmesan cheese, and the melted butter.

    Mix breadcrumbs
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  6. Sprinkle the crumb mixture evenly over the dip.

    Spread breadcrumb mixture
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  7. Bake for about 20 minutes, or until the top is golden brown, the dip is heated through and bubbles gently on the edges.

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  8. Serve the dip warm with buttery crackers or a sliced French bread.

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  9. Enjoy!


  • Do not overcook this dip or the mayonnaise will separate and you will have a grease puddle in your dip.
  • Be very careful when handling the peppers and chiles; they're hot and can actually burn the skin on your hands. Ideally, use gloves whenever you touch them, even if it's just taking them out of the can. Whatever you do, don't touch your eyes after touching jalapeños or other very hot peppers.
  • You can assemble the dip up to one day ahead and refrigerate it, then bake just before serving.