Jalapeño Popper Dip is the definition of appetizer perfection! It’s warm, gooey, and cheesy in all the right ways. Get ready to bite into jalapeño heaven!
This dip recipe is the perfect way to add heat to your appetizer table, potluck dinner, or Fourth of July party! Grab those tortilla chips and get ready to be asked for this dip recipe constantly.
Best Jalapeño Popper Dip Recipe
If you love jalapeño’s, jalapeño poppers…or jalapeño anything, you have come to the right place.
This Jalapeño Popper Dip recipe is easy to make whether you are prepping for guests…or have unexpected guests!
Get ready to dip, scoop, or shovel the most addicting dip into your mouth-hole.
Jalapeño Popper Dip Ingredients
From the Garden: fresh jalapeños
Meat: for this recipe I used thick cut bacon. I prefer using that over thin cut bacon because after it cooks you will still get hearty pieces of meat in the dip.
Dairy: dairy lovers unite! We are using only the best cream cheese, Greek yogurt, ricotta cheese, shredded mild cheddar cheese, shredded Monterey Jack cheese, grated parmesan cheese, and unsalted butter, to give us that gooey-cheesy perfection.
Crumb topping: panko bread crumbs
If you want to prepare this ahead of time, place all ingredients in the skillet but wait to bake until you’re ready to serve.
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
How to make Jalapeño Popper Dip
1. Prepare the bacon. Preheat the oven to 400° F. Place the bacon on a foiled baking sheet and bake on the middle rack for 15 minutes, flip and bake for 10 minutes or until crispy.
Transfer to a paper towel-lined plate, blot the grease, then dice the bacon on a cutting board and set aside.
2. Mix the dip ingredients. In a large bowl, mix together cream cheese, Greek yogurt, ricotta cheese, minced garlic, onion powder, paprika, bacon, jalapeño, and cheese. Season with salt and pepper to taste.
3. Prepare the panko topping. In a small bowl, melt the butter in the microwave for 15-20 sections. Then add the panko and parmesan cheese. Toss together with a fork until fully combined.
4. Bake the dip. Transfer the dip to an oven-safe baking or casserole dish or skillet and sprinkle with remaining bacon, jalapeños, and cheese and then top with parmesan Panko mixture.
Bake for 15-20 mins, or until dip is golden and bubbly. Serve hot with tortilla chips.
Appetizers are always the start of something great. It’s the the precursor to an incredible dinner or pre-game snacking; nothing bad has come from the perfect appetizer.
If you are looking for options for a party or dinner of appetizers, below are my favorite appetizers for any occasion.
- Zucchini Chips
- Air Fryer Pickles
- Lemon Pepper Wings
- Whipped Blue Cheese Stuffed Mushrooms
- Avocado Mango Salsa
- Pea Pesto Tomato Crostini
And if you’re looking for game day appetizers, here’s 30+ of my favorite Game Day Recipes!
Questions You Might Have
You can, however, I really don’t recommend it because of all the cheese. I do suggest preparing the ingredients and storing them in small bowls in the fridge. This will make it super easy to throw together the next day before you need it!
If by some chance you are lucky enough to have left overs, yes, you can reheat it. I recommend 30 seconds in the microwave and then stir. Repeat the process until reheated throughout.
You can also reheat in the oven at 350 F for 10-15 minutes.
Yes! I recommend washing them and storing them in a freezer bag before placing in the freezer.
You can freeze them, roast them, dehydrate them, …or you know…make this Jalapeño Popper Dip Recipe again and again!
Jalapeños are rich in vitamins A,B,C, and K along with folate, potassium, and carotene.
More Recipes To Try
- 10 Minute Sesame Garlic Baby Bok Choy
- Best Ever Seared Scallops
- Crispy Air Fryer Chicken Wings
- Grilled Chicken Pasta Salad
- Crispy Buffalo Chicken Salad
Easy Dip Recipes
- Creamy Labne Dip
- Best Maryland Crab Dip
- Healthy Buffalo Chicken Dip
- Spinach and Artichoke Dip Wonton Cups
- Mexican Street Corn Dip
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Jalapeño Popper Dip
- 8-10 slices of thick cut bacon
- 8 ounces cream cheese
- 1/2 cup Greek yogurt
- 1/2 cup ricotta cheese
- 2 garlic cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 4 jalapeños, diced
- 1.5 cups shredded mild cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 3 tablespoons unsalted butter, melted
- 1/2 cup panko bread crumbs
- 1/4 cup grated parmesan cheese
- 3 chives, thinly sliced for garnishing
- salt and pepper, to taste
- Preheat the oven to 400° F. Place the bacon on a foiled baking sheet and bake on the middle rack for 15 minutes, flip and bake for 10 minutes or until crispy. Transfer to a paper towel-lined plate, blot the grease, then dice the bacon on a cutting board and set aside.
- In a large bowl, mix together cream cheese, Greek yogurt, ricotta cheese, minced garlic, onion powder, paprika, 3/4 of the bacon, 3/4 of the jalapeño, and 2 cups of cheese. Season with salt and pepper to taste.
- In a small bowl, melt the butter in the microwave for 15-20 sections. Then add the panko and parmesan cheese. Toss together with a fork until fully combined.
- Transfer the dip to an oven safe baking dish or skillet and sprinkle with remaining bacon, jalapeños, and cheese and then top with parmesan panko mixture. Bake at 350° F for 15-20 mins, or until dip is golden and bubbly. Serve hot with tortilla chips.
- Both cheeses can be substituted for a Mexican cheese blend.
- If preparing ahead of time, place all ingredients in the skillet and wait to bake until ready to serve.