Jalapeño Popper Dip
Easy jalapeño popper dip recipe. The perfect appetizer for parties, game days and potlucks.
Made with cream cheese, jalapeños and green chilis, then baked until bubbly and melty.
How This Became a Go-To Appetizer
Several years ago I made this recipe for a family get together and took home THREE recipe requests via text when we left. Three!
It’s been my go-to party dip ever since. Not once have I left a party with any left to bring home.
Whether it’s a get together with the neighborhood, a holiday with family, a Super Bowl party, this Jalapeño Popper Dip always fits the occasion.
What Goes In (and Why Softened Cream Cheese Is Non-Negotiable)
The first thing you’ll need is two 8 oz packages of cream cheese, softened. If it’s cold and hard, it will make the dip lumpy and it will NOT smooth out during baking.
Soften it either by setting it out on the counter for about 30 minutes before you plan to make the recipe OR popping it in the microwave for 10 second increments. Be sure to stir after each interval.
Note that I’ve made this dip using regular (full fat) cream cheese OR Neufchâtel cream cheese. Both work perfectly.
Fat-free cream cheese will not melt down nicely. Don’t make this recipe with fat-free cream cheese.
Mayonnaise – Yup. The mayonnaise softens the dip making it easier to scoop up with chips.
Regular mayonnaise (full fat) is the best. Light mayonnaise does work but results in a slightly thinner dip.
But mayonnaise it is. Do not omit.
Without it, the dip will be too thick.
Green chilis – One 4 oz can of green chilis, chopped and DRAINED. The green chilis add a mild, smoky earthiness.
Again, be sure to drain them really well or you’ll have a very runny dip.
Jalapeños – You can use one 4 oz can of jalapeños, drained and diced OR you can use 1/2 cup finely chopped fresh jalapeños. I’ve made it both ways and love them equally well.
With canned, the heat is pretty consistent from batch to batch. Fresh adds a little zing but can vary in heat so be sure to give a piece a taste before adding it to your recipe.
How to Make Jalapeño Popper Dip
- Preheat the oven to 400°F – In a large bowl, add mayonnaise and softened cream cheese and mix until combined. Make sure that the mixture is well combined because any lumps will still be there once it’s baked. The smoother, the better.
- Add both of the well-drained cans of peppers. Fold into the mixture to distribute them evenly.
- Next, pour everything into an 8×8 baking dish. Use a spatula or knife to make the mixture as even as possible. The last thing you want to do is have parts of the dip that are thicker and parts that are thinner and dry out.
- Lastly, add the grated parmesan cheese, using real cheese since canned cheese doesn’t melt/crisp up the same, evenly over the top of the dip. Press it down a tad so that every piece is evenly covered.
- Bake for 15-20 minutes. When it comes out of the oven, the edges should be bubbly and it should be golden browned on top. If it’s bubbly after 15 minutes but not browned, bake for another 3-5 minutes. Let it sit for 2-3 minutes before digging in so it’s not soupy.
- For a milder dip, you can cut the jalapeños in half, or leave them out and use only green chili’s.
What We Dip Into This
- We’ve found that tortilla chips go the best with this recipe. The corn doesn’t overpower the dip and adds a complementary flavor. They’re sturdy enough to stand up to being dipped. If you’re looking to add a bit of citrus, grab some lime flavored tortilla chips. Fritos corn chips also pair well.
- Any crackers like Ritz, Wheat Thins, or Triscuits, or pita chips.
Serve this Jalapeño Popper Dip alongside some fresh raw veggies like celery sticks, bell pepper strips or cucumber rounds. But honestly, it’s flavorful enough to serve on its own on the veggie platter.
How Far Ahead You Can Make This
Once cooled, Jalapeño Popper Dip will keep up to 3-4 days, tightly covered, in the refrigerator. Honestly, if you can, I’d let it chill a full day if possible – the dip tastes even better once the flavors have been able to meld together.
To reheat, cover with foil and bake at 350 degrees for 15 minutes. Individual servings can be warmed in the microwave for 30-45 seconds.
If it’s a little too thick when reheating, stir in a spoonful of sour cream or mayo.
I don’t recommend freezing Jalapeño Dip. The cream cheese and mayo tend to separate and get a little grainy once thawed.
Can you make Jalapeño Dip ahead of time?
YES! You can actually make the whole thing, minus the parmesan cheese, up to 24 hours ahead of time.
Keep it tightly covered in the refrigerator. Add the grated parmesan and bake just before your party begins.
This actually enhances the flavor.
Jalapeño Popper Dip FAQ
Can I make Jalapeño Popper Dip less spicy?
Yes, slice the jalapeños in half. Or, for a similar effect without losing any of the flavor, try this recipe using green chilies instead of jalapeños.
Can I use fresh jalapeños in Jalapeño Popper Dip?
Absolutely. Use about 1/2 cup finely chopped jalapeño.
Taste a piece of the pepper first to make sure it’s as spicy as you’d like. Fresh jalapeño has a much stronger flavor than the canned version, though the spiciness level can vary.
The canned jalapeños are pretty consistent from can to can.
Can you use a different type of cheese?
Cheddar or pepper jack would be delicious, but they wouldn’t form a nice, crispy, golden-brown cheese topping the way that parmesan does. You can use Pecorino Romano cheese in place of the parmesan with great results.
It’s a tad more flavorful, or depending on your opinion, a tad spicier. But it browns just like parmesan.
If you’ve been searching for the perfect jalapeño popper dip recipe, look no further. It’s creamy, tangy, a tad spicy, and addicting.
It’s guaranteed to disappear fast, so make two batches if you’re serving lots of people.
Other Hot Dips That Disappear Just as Fast
- Pepperoni Pizza Dip is a cream cheese dip layered with pizza sauce, mozzarella & pepperoni. It’s pizza, but it’s a dip.
- Crock Pot Spinach and Artichoke Dip: Make this party favorite hands-off in your Crock Pot
- Baked Crab Rangoon Dip – with homemade crispy wonton chips
- Layered Taco Dip, this easy taco dip is served cold
This easy Jalapeno Popper Dip only takes a couple ingredients to make and requires minimal babysitting at the stove. It will be a hit at your next get together.
Make-ahead: You can make this ahead of time, minus the parmesan cheese, and add that before baking.
Storage: Store any leftovers for up to 3-4 days, tightly covered, in the refrigerator. To reheat, cover and microwave or bake until warmed through.
No hand mixer? Mix by hand, using a fork, and some patience.
No small baking dish? Use a larger one.
Your jalapeno popper dip will be a little thinner, so you may have to watch it a little more closely in case it’s done sooner. An oven-safe skillet works, too.
Once you take the jalapeno popper dip out of the oven, wait a few minutes before digging in – the molten dip is EXTREMELY hot, and you don’t want to risk anyone burning their mouth.
JALAPENO POPPER DIP
Equipment
- Mixing Bowl
- Baking Dish 1 ½ to 2 quarts size
- Spatula
- Can Opener
Ingredients
- 2 8 oz packages cream cheese, softened
- 1 cup mayonnaise
- 1 4 oz can chopped green chilies, drained
- 1 4 oz can diced jalapeños (or ~½ cup fresh, finely chopped)
- 1 cup grated parmesan cheese
Instructions
- Preheat your oven to 400°F. Get this going first so it’s hot and ready when your dip is prepped. If your oven runs cool, bump it up to 425°F.
- Mix the cream cheese and mayo until smooth. In a bowl, combine the softened cream cheese and mayo. Use a spoon, spatula, or hand mixer to blend until creamy and lump-free. About a minute by hand, or 30 seconds with a mixer. If you see chunks of cream cheese, keep mixing.
- Stir in the green chilies and jalapeños. Drain both cans well, then add them to the bowl. Fold everything together with a spatula until the peppers are spread throughout. You want every scoop to have peppers, not random pockets of plain cream cheese.
- Spread into a baking dish. Use your spatula to scrape the dip into an 8×8 pan (or similar) and smooth the top into an even layer. This helps it bake evenly.
- Top with parmesan. Sprinkle the parmesan evenly over the whole thing. Don't be shy—you want full coverage so you get that golden, crispy top everywhere. Press it down lightly so it sticks to the dip and doesn't slide off when you scoop.
- Bake for 15 to 20 minutes. Slide it into the oven and set a timer. You're looking for the dip to bubble around the edges and the parmesan to turn golden brown. If it's bubbly but not browned after 15 minutes, give it another 3 to 5 minutes. If it's browning too fast, tent it loosely with foil. When the top is golden and you can see bubbles breaking the surface, it's done.
- Let it cool for 2 to 3 minutes, then serve. This dip is molten when it first comes out. Let it sit for just a couple minutes so it thickens slightly and people don't burn their mouths. Serve straight from the baking dish with tortilla chips, corn chips, sturdy crackers, or even sliced baguette.
Notes
• This recipe makes about 4 cups of dip.
• Fresh jalapeños cost less and taste sharper than canned.
• Can be prepped ahead (without parmesan topping); bake before serving.
• Stores 3–4 days in fridge; reheat covered.
• This dip is molten when it first comes out—let it cool a few minutes before serving so people don’t burn their mouths.
• Don’t have a hand mixer? A fork and patience work just fine.
• No small baking dish? Use a slightly larger one, but watch it since the dip will spread thinner and might cook faster.
• Got an oven-safe skillet? That works too.