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Easy jalapeno cream cheese dip recipe ready in 20 minutes! Creamy, cheesy, with the perfect amount of heat and a crispy panko topping. We love this for game day, parties, or any gathering – even if it’s just me & Netflix & a bowl of chips to dip.
All the Cheesy, Creamy, Spicy Vibes
I’ve got party appetizers on the brain over here. Not because I’m planning some massive event, but just because I’m really into snacks.
And a quick little dip situation that is
- Cheesy
- Spicy
- Ready in 20 minutes flat
is exactly what I need in a snack situation.
This jalapeno cream cheese dip is on repeat around here. It’s creamy, cheesy, has just the right amount of kick, and comes together in about 20 minutes. Plus, it disappears faster than you can say “recipe please,” which is always a good sign.
Real talk: This jalapeno cheese dip looks way more impressive than the effort you actually put into it. You’re basically mixing things in a bowl, dumping it in a pan, and letting the oven do the work. The hardest part is waiting for it to get all bubbly and golden.
More Snacky Favorites:
3 Reasons You’ll Love This Jalapeno Cream Cheese Dip
It’s ridiculously easy. No fancy techniques, no complicated steps. Mix, spread, bake. Even if you’re not much of a cook, you can absolutely nail this jalapeno cheese dip.
Perfect for any gathering. Whether it’s game day, a potluck, or just having friends over, this creamy jalapeno dip is the kind of crowd-pleaser that works for any occasion.
You control the heat. Not everyone loves spicy food, but this recipe lets you dial the heat up or down depending on your crowd. Remove the seeds for mild, leave them in for more kick.
What Readers are Saying!
“Just wanted to let you know that I made this dip yesterday for my family. Everyone loved it! The pickeled jalapenos were a little too hot for me, so I didn’t use as much. Oh, and my husband put it in the oven before I had a chance to add the crunchy topping… I guess that’s my excuse to make it again next weekend? ?” – Kelly
Jalapeno Popper Dip Ingredients:
Cheese – Cream cheese, Cheddar cheese, and Parmesan cheese! No skimping on the cheese when it comes to dip, my friend.
Mayonnaise – We don’t think this dip tastes at all like mayo, but if you hate the stuff you can try subbing in sour cream.
Pickled Jalapenos – This is a great way to get the flavor of jalapenos without quite as much heat, which makes it a little more universally loved.
Fresh Jalapenos – You can adjust these to suit your heat preferences.
Panko – This gives the dip a crunchy topping.
What is Panko?
Panko is a Japanese bread crumb that is light, airy, and crispy. It can be found in most any grocery store. We highly recommend using Panko over traditional bread crumbs in any breading recipe where you want a crispy finished product.
How To Make Jalapeno Cheese Dip:
Slice the fresh jalapenos in half and remove the seeds and membranes before dicing. Leave them in if you prefer extra heat.
Add everything but the panko and melted butter to a mixing bowl and stir well to combine.
Spread the mixture into a small baking dish, such as an 8 inch cast iron skillet or 8×8 dish.
Sprinkle the panko over the top and drizzle on the melted butter. Bake for 15 minutes to get things hot and bubbly.
Swaps & Tips:
No panko? Regular breadcrumbs work fine, or you can skip the topping entirely if you want to keep it simple.
Mayo substitute: If you’re not a mayo fan, sour cream works just as well in this jalapeno cheese dip recipe.
Heat level: Use “tamed” pickled jalapeños for milder flavor. Leave the seeds and membranes in the fresh jalapenos for more of a kick.
Make it ahead: Mix everything except the topping and store in the fridge for up to 2 days. Add the panko topping right before baking.
Air fryer option: This works great in the air fryer too! Use a dish that fits in your air fryer, cover with foil, and cook at 350°F for 10 minutes. Remove foil, add topping, and cook 3-4 more minutes.
Serving Ideas:
This jalapeno cream cheese dip is perfect with:
- Tortilla chips (the classic choice)
- Crackers (Ritz or buttery round crackers work great)
- Fresh vegetables (bell peppers, celery, cucumbers, carrots)
- Toasted baguette slices (for a fancier presentation)
- Hawaiian rolls (dip little bites of bread or spread it on for an amazing sandwich)
Storage:
Refrigerator: Keeps for 3-4 days covered tightly.
Freezer: Not recommended, as the cream cheese can separate when thawed.
Reheating: Warm in the oven at 350°F for 10-15 minutes or microwave individual portions.
More Dip Recipes:
Jalapeno Cream Cheese Dip too spicy for you? We’ve got a ton of other dip recipes. In fact, there is a whole list of our dip recipes that you can find! Below are just some of our favorites:
Jalapeno Popper Dip
Ingredients
- 2 small jalapeno peppers
- 4 ounces canned pickled jalapenos
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded parmesan cheese
- 1/4 cup panko bread crumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees. Spray an 8×8 baking dish with non-stick spray.
- Slice the jalapenos in half and scrape out the seeds and membrane to discard. Mince the jalapeno.
- Dice the pickled jalapenos and place in a mixing bowl with the fresh jalapeno, cream cheese, mayonnaise, cheddar, and Parmesan.
- Stir well to combine. Spread mixture into prepared baking dish.
- Sprinkle the Panko over the top of the dip and drizzle with the butter.
- Bake for 15 minutes or until the cheese has melted and the top is golden brown.
- Serve with crackers, chips, or vegetables for dipping.
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Jan says
Ooh, that looks really good (and so does the hot bacon cheese spread!). I’m a wuss when it comes to spicy food too, so thanks for the warning! : )..
Katy Belle says
I’ve made a recipe by the same name many, many times… but instead of a 4oz can of pickled jalapenos, it has a 4oz can of chopped chille peppers. Such a nice taste and not quite as much heat! I always add more jalapenos though….so perhaps I would like your recipe better!
Meri says
Making this tonight… and I really want to add bacon to it. Yum!
Sandy says
I love your crunchy topping idea. I like serving spicy dips with cucumber or zucchini rounds. The coolness of the veggies takes the guilt out of the luscious cheese.
Kelly says
Just wanted to let you know that I made this dip yesterday for my family. Everyone loved it!
The pickeled jalapenos were a little too hot for me, so I didn’t use as much. Oh, and my husband put it in the oven before I had a chance to add the crunchy topping… I guess that’s my excuse to make it again next weekend? 🙂