If you want a warm, bubbly appetizer that disappears the moment it hits the table, this Jalapeño Popper Dip is your new go-to!

Loaded with cream cheese, shredded cheddar, crispy bacon, and fresh jalapeños, this dip delivers all the irresistible flavor of classic jalapeño poppers—without the hassle of stuffing and frying.

It’s creamy, cheesy, lightly spicy, and baked to golden perfection. Perfect for holidays, potlucks, football parties, and family gatherings!

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through. Save the sifting for the baking! Follow on FB for new recipes and updates!

⏱Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 10 servings

Ingredients

Dip Base

2 (8 oz) blocks cream cheese, softened
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4–5 fresh jalapeños, seeded and diced (leave some seeds for more heat)
½ cup cooked crumbled bacon
1 tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp pepper

Topping

¾ cup panko bread crumbs
2 tbsp melted butter
¼ cup shredded parmesan cheese
Extra bacon + jalapeño slices (optional)

Instructions

Preheat oven to 375°F.
In a large bowl, mix softened cream cheese, sour cream, cheddar, Monterey Jack, jalapeños, bacon, garlic powder, onion powder, salt, and pepper until fully combined.
Spread mixture into a baking dish (8×8 or similar).
In a small bowl, mix panko, melted butter, and parmesan.
Sprinkle topping evenly over the dip.
Bake 20–22 minutes, until golden and bubbly.
Garnish with bacon crumbles and jalapeño slices.
Serve hot with tortilla chips, crackers, or toasted baguette slices.