Jalapeno Popper Dip has all the same flavors as our classic Jalapeno Poppers for a perfectly spiced appetizer! If you love a little kick of jalapeño spice, try our Sausage Stuffed Jalapeños, or Jalapeño Jelly.
creamy Dip with a kick
If you love Jalapeño Poppers you are going to love this Jalapeño Popper Dip even more! It takes only 5 minutes to throw together and then 20 minutes to bake. This dip recipe is sure to be a hit at your next party (it’s just as good as our famous Bean Dip and Spinach Artichoke Dip)! We love serving this Easy Jalapeno Popper Dip at any function because of its simplicity, but mostly because it’s so delicious. There is so much flavor in this dip, it’s usually gone in minutes.
How to make jalapeno popper dip
This easy Jalapeno Popper Dip takes just 5 ingredients! It’s easy and delicious. PREP. Preheat oven to 350°F. MIX. In a medium mixing bowl, beat cream cheese, yogurt, cheddar cheese, feta cheese, and jalapeños until well combined. Spread into a 1.5-quart shallow baking dish or small cast iron skillet. TOPPING. In a small bowl, mix together the crushed crackers, Parmesan cheese, and butter until moist. Sprinkle over the top of the cheese mixture. BAKE. Bake for 20-25 minutes until the top is golden and the dip begins to bubble. Let it cool for 5 minutes. Sprinkle with cilantro and serve with Fritos, crackers, or other chips.
Make Jalapeno Popper Dip in a Crock Pot
Heat up the creamy portion of this dip in a crockpot. Cook on LOW heat for 3-4 hours. When you’re ready to serve the dip, add on toasted ritz crackers and serve.
To toast the crackers: Preheat the oven to 300°F and line a baking pan with parchment paper. In a bowl, combine the cracker crumbs, parmesan cheese, and butter. Spread evenly over the pan. Toast for about 8 minutes or until browned.
Ingredient Tips
Jalapeños. Use fresh jalapeño, but take the time to chop and sauté them. Canned jalapeños are an easy option. Greek yogurt vs. sour cream. Many Jalapeño Popper Recipes use sour cream or mayonnaise. Plain non-fat Greek yogurt tastes just like sour cream, but without all the calories and fat and it has loads of protein. If you don’t care about the nutrition, and only have sour cream on hand, use that instead. Cheese. I used white cheddar cheese for the color (plus it’s delicious!), but you can use sharp cheddar if that’s what you have on hand. Spice level. Control the spice with the seeds. For more heat, keep in the seeds. For a mild dip, remove the seeds. The same goes for the white ribs inside the peppers. Serving suggestions. Our favorite foods to serve with this Jalapeno Popper Dip: tortilla chips, Ritz crackers, Fritos, pita chips, and bread cubes. Variations:
Cook up some Bacon, crumble it, and sprinkle it on top of the dip before baking. Turn up the heat: add fresh chopped jalapenos to the top after baking. Add hot sauce or red chili flakes. Use panko bread crumbs in place of Ritz crackers.Garnish with green onion.
STORING Info
Make ahead of time. Before adding the Ritz cracker topping, cover and store the Jalapeño Popper Dip recipe in the fridge for up to 24 hours ahead of time. Before baking, make the topping, sprinkle on top, and bake. STORE. This recipe should not be left out for more than a couple of hours. Cover and store leftovers in the fridge for up to 3 days. To reheat, microwave until heated through. FREEZE. Store in an airtight container in the freezer. The texture may change when it thaws, but it will be just as tasty. Some of our other favorite dips:
BLT DipSpinach Artichoke Dip7 Layer Bean DipCream Cheese Bean Dip
