Jalapeno Popper Dip Cream Cheese

The first time I brought this dip to a Super Bowl party, my friend Sarah literally hovered over the dish until it was gone, double-dipping be damned. I'd spent years making actual jalapeno poppers, stuffing those little peppers until my fingers burned, until I realized nobody actually cared about the pepper vessel itself. They just wanted that creamy, spicy, cheesy center, preferably in spoonable form. Now this is the only thing I'm ever asked to bring, and I'm perfectly okay with that.

Last winter, during that snowstorm that had us stuck inside for three days, my roommate and I ate this dip for dinner twice. We told ourselves we were being festive, but really we just couldn't stop going back to the kitchen with whatever crackers we had in the pantry. There's something about bubbling hot cheese that makes any situation feel like a party, even when you're in pajamas watching Netflix for the twelfth hour straight.

Ingredients

• 225 g (8 oz) cream cheese, softened: Room temperature cream cheese blends smoothly without any lumps, so pull it out at least an hour before you start mixing
• 120 g (1 cup) sour cream: This adds tang and helps lighten the cream cheese so the dip isn't overwhelmingly dense
• 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives you that classic cheesy bite and deeper flavor
• 120 g (1 cup) shredded mozzarella cheese: Mozzarella creates those gorgeous cheese pulls and balances the sharper cheddar
• 30 g (2 tbsp) unsalted butter, melted: The butter helps the panko topping turn perfectly golden and crispy
• 3–4 fresh jalapenos, seeded and finely diced: Seeding reduces the heat, but keep some seeds if you want extra kick
• 2 green onions, thinly sliced: These add fresh onion flavor and a pop of color throughout the dip
• 1/2 tsp garlic powder: Garlic powder disperses evenly and won't burn like fresh garlic might
• 1/4 tsp smoked paprika: This subtle smokiness complements the jalapenos beautifully
• 1/4 tsp salt: Just enough to enhance all the flavors without overpowering
• 1/4 tsp black pepper: Freshly ground adds a little background warmth
• 60 g (1/2 cup) panko breadcrumbs: Panko stays lighter and crispier than regular breadcrumbs
• 30 g (1/4 cup) grated Parmesan cheese: Parmesan adds salty, nutty depth to the topping

Instructions

Preheat and prep your dish:

Heat your oven to 190°C (375°F) and give a small baking dish, about 20x20 cm or 8x8 inches, a light coating of cooking spray or butter

Mix the creamy base:

In a large bowl, combine the softened cream cheese, sour cream, cheddar, mozzarella, garlic powder, smoked paprika, salt, and pepper, then mix until everything is completely smooth and incorporated

Add the fresh elements:

Fold in the diced jalapenos and green onions until they're evenly distributed, then spread the mixture into your prepared baking dish in an even layer

Make the crispy topping:

In a small bowl, stir together the melted butter, panko breadcrumbs, and Parmesan cheese until the panko is evenly coated with butter

Top and bake:

Sprinkle the panko mixture evenly over the dip and bake for 20 to 25 minutes until everything is bubbling around the edges and the topping is golden brown

Rest and garnish:

Let the dip cool for about 5 minutes so it sets slightly, then add extra jalapeno slices and green onions on top before serving warm

Save

This dip became a holiday tradition in our house after my aunt showed up with it one Christmas Eve, and now the holidays don't feel complete without it bubbling away in the oven. Something about gathering around a hot, cheesy dish with people you love makes everything feel right.

Make It Ahead

You can assemble the entire dip without the topping up to 24 hours in advance, cover it tightly, and keep it in the refrigerator. Just add the panko mixture right before baking so it stays crispy.

Serving Suggestions

Tortilla chips are classic, but I've found that baguette slices, pretzel crisps, or even sturdy vegetable crackers work beautifully for scooping. The key is choosing something substantial enough to hold up to that thick, creamy cheese mixture.

Spice It Your Way

This recipe is incredibly forgiving when it comes to heat level. If you love spicy food, leave some seeds in the jalapenos or add a pinch of cayenne to the cheese mixture.

• Swap mozzarella for pepper jack cheese
• Add diced green chilies along with the jalapenos
• Drizzle hot sauce over the top before serving

Save

Whether it's game day, a holiday gathering, or just a Tuesday night that needs saving, this dip has never let me down.

Recipe FAQs

→ How do I adjust the heat level of this dip?

For milder flavor, remove all jalapeno seeds before dicing. To increase heat, leave some seeds in or add a pinch of cayenne pepper.

→ Can I prepare this dip ahead of time?

Yes, mix all ingredients except the topping and refrigerate up to 24 hours. Add the breadcrumb topping and bake just before serving.

→ What can I substitute for mozzarella cheese?

Pepper jack cheese works well for a spicier twist, or you can use more cheddar for a sharper taste.

→ What are good serving options for this dip?

This dip pairs excellently with tortilla chips, crackers, or sliced baguette, providing a crunchy contrast to the creamy texture.

→ How do I achieve a crispy topping?

Mix panko breadcrumbs with melted butter and grated Parmesan before sprinkling on top to create a golden, crunchy crust when baked.