Jalapeño Popper Dip

Raven Higheagle


This dip is based on the typical jalapeno poppers that you see on most appetizer menus. The first time I made jalapeno poppers, I couldn’t eat them. Apparently the peppers I picked to stuff were too spicy to eat on their own, even with the cream cheese filling. Dad and I just could not finish them because we were dying. With this dip, you can control the heat level with the amount of seeds and membrane you add. The first time I made this, I put very little in, and the spice level just wasn’t there. This time around, I put all of the seeds in. It uh definitely opened up your sinuses.

☆☆☆☆☆ 0 votes
Serves 8 to 16
30 Min
25 Min



16 oz
cream cheese, softened (2 - 8 ounce packages)
1 c
1/2 c
cooked bacon, chopped
1 1/2 c
green jalapenos, chopped (roughly 6 peppers)
4 clove
garlic, minced
1 c
onion, chopped
1/2 tsp
ground cumin
1 1/2 c
shredded cheddar cheese


1 c
panko breadcrumbs
1 c
grated parmesan cheese
4 Tbsp
melted butter


1Preheat the oven to 375 degrees.
2For the dip:

In a large bowl, beat together cream cheese, mayonnaise/sour cream, bacon, jalapeno, garlic, onion, cumin, and cheddar cheese until all mixed together.
3Spread mixture into 9 x 13-inch pan or similar-sized casserole dish.
4For the topping:

In a small bowl, mix together panko, Parmesan cheese, and butter until evenly moistened.
5Spread evenly on top of cream cheese mixture.
6Bake for 20-25 minutes or until the top is golden brown and dip is bubbling.
7Let it rest for a few minutes before serving.
8Serve with potato chips, tortilla chips, or Fritos scoops.