Description

If you love creamy, cheesy, and slightly spicy appetizers, this Jalapeño Popper Dip is a must-try. It captures all the flavors of the classic jalapeño popper but in an easy, scoopable dip that’s perfect for any gathering. Whether you’re hosting a game-day party, a family dinner, or a weekend get-together, this warm and bubbly dip will be the star of your snack table. It’s rich, flavorful, and so easy to make — your guests will be asking for the recipe before the bowl is even empty.

Ingredients

Scale

8 oz cream cheese, softened
1 cup mayonnaise
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4–5 fresh jalapeños, seeded and finely diced (adjust for desired spice level)
½ cup chopped green onions
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

Topping:

½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
½ cup plain breadcrumbs or crushed crackers
2 tablespoons melted butter

Optional for serving:

Tortilla chips
Crackers
Celery sticks
Carrot sticks

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or similar-sized oven-safe dish.
In a large mixing bowl, combine softened cream cheese, mayonnaise, shredded cheddar, and Monterey Jack cheese. Mix until smooth and evenly blended.
Add the diced jalapeños, chopped green onions, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well incorporated.
Spread the mixture evenly into the prepared baking dish.
In a small bowl, mix breadcrumbs (or crushed crackers) with melted butter and the remaining cheddar and Monterey Jack cheese. Stir until crumbly and evenly coated.
Sprinkle the topping evenly over the cream cheese mixture.
Bake for 25–30 minutes, or until the top is golden brown and the dip is bubbling around the edges.
Remove from the oven and allow it to cool for about 5 minutes before serving.
Serve warm with tortilla chips, crackers, or fresh vegetable sticks for dipping.

Notes

Adjust the spice level by adding or removing jalapeño seeds and membranes.
For extra creaminess, substitute ¼ cup of mayonnaise with sour cream or Greek yogurt.
To make it ahead, prepare the dip and refrigerate it (unbaked) for up to 24 hours, then bake when ready to serve.
For an extra-crispy topping, broil the dip for 1–2 minutes at the end of baking, watching closely.
This dip is best served warm but can be reheated in the oven or microwave if needed.

Prep Time: 10 minutes
Cook Time: 25–30 minutes