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Jalapeno Popper Dip

This jalapeno popper dip has all the flavors of the classic appetizer but in a creamy cheesy easy party dip! Made with cream cheese, diced jalapeños, cheese and buttery cracker topping, it’s addictive.

Crowd-pleasing dip recipes are a hit at any party. A few other favorites include queso blanco dip and hot corn dip!

Jalapeno popper dip with pita chips.
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Easy Jalapeno Popper Dip Recipe

I’ve turned jalapeno poppers into an easy jalapeno popper dip! It combines the same ingredients and flavors as the popular finger food but in the form of a creamy, cheesy, spicy dip topped with a crispy buttery cracker and Parmesan topping.

This easy appetizer is a game day favorite right along with this crab dip recipe and buffalo chicken dip. It’s a staple recipe for Super Bowl parties, holiday parties, and everything in between!

Why This Recipe Works

  • Make-ahead dip. You can make this perfect party appetizer up to 3 days ahead! I like to add the topping just before baking.
  • Customize it. Adjust the spice level, add in some bacon, or make it lighter without sour cream.
  • Crowd pleaser. This delicious jalapeño poppers dip takes everything you love about the handheld appetizer but it’s a scoopable dip!

Recipe Ingredients

Jalapeno popper dip ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Cream cheese: You’ll need softened cream cheese, to begin with, so bring it out to room temperature far enough in advance. At least 30 minutes before you start.
  • Sour cream: Helps to lighten up the thick cream cheese. Contains a creamy texture and a tangy flavor but isn’t as dense as cream cheese.
  • Garlic powder: A simple bit of seasoning for flavor.
  • Diced jalapenos: Jalapeno popper dip calls for jalapenos! For convenience, I just use a can of already diced jalapenos and drain them before adding them to the dip.
  • Cheese: Freshly grated sharp cheddar cheese gives the dip a melty cheesy texture. Parmesan adds sharpness in the dip.
  • For the topping: A crisp topping made of crushed Ritz crackers, melted butter, Parmesan cheese, and parsley.

Substitutions and Variations

  • Use fresh jalapenos. Roast and dice about 4-6 for this recipe. Depending on the spice level you want, you can decide to remove the seeds completely (which is where most of the heat comes from) or keep some for extra heat.
  • A different kind of heat. You can also decide to use green chiles or cayenne pepper instead. Not exactly a jalapeno popper dip anymore, but it works!
  • Make it lighter. Swap the sour cream with Greek yogurt for a lighter version, higher in protein.
  • Instead of Ritz crackers use Panko bread crumbs. They’ll have a very similar texture in the end.
  • Use mozzarella instead of cheddar in the cream cheese mixture.
  • If you like onions, fry some up and fold some into the mix. Green onions are also an option.

How to Make Jalapeno Popper Dip

Showing how to make jalapeno popper dip in a 4 step collage.
  • Make creamy dip base: In a stand mixer or electric mixer, mix the cream cheese, sour cream, and garlic powder on medium-high until light and airy.
  • Spread in dish: Fold in the jalapenos, cheddar cheese, and Parmesan. Use a rubber spatula to spread the dip evenly into the bottom of a prepared 8×8 baking dish set on a baking sheet.
  • Top and bake: In a medium bowl, mix the Ritz crackers, melted butter, parmesan, and parsley until well combined and the butter has coated all the crumbs. Sprinkle evenly across the jalapeno dip and bake for 15-30 minutes.
  • Serve: Once the cheese is bubbly and the topping is golden brown, remove it from the oven and serve immediately with your favorite dippable items!

Expert Tips for the Best Jalapeno Popper Dip

  • For a rich, creamy consistency, stick with a block of full fat cream cheese. Avoid low-fat or the spreadable kind which contains more water and will be too thin and runny.
  • Bacon and cheese are always a match made in heaven. Fold some crisp bacon in with the jalapenos. It will remind you of this jalapeno popper cheese ball!
  • Sharp cheddar. Depending on how pronounced you like the flavor of your cheese, using aged cheddar will provide a tasty sharpness. If not, stick with regular!
  • Grate your own cheese if you can. It melts easier and tastes better. If using mozzarella, do not use the fresh stuff in brine. It’s too wet!
Jalapeno popper dip with a pita chip.

Recipe FAQs

Can you make jalapeño poppers dip ahead of time?

Prepare this dip up to 3 days in advance, however, do not add any topping. Wrap it with plastic wrap and refrigerate it until you’re ready to add the topping just before baking.

Can I substitute the sour cream for mayonnaise?

I don’t recommend doing this. Some people find it ends up being too greasy because of the oil. If you want a substitute I’d stick with Greek yogurt.

Is this jalapeno dip really spicy?

It’s not really spicy but it definitely can be. The canned jalapenos are usually pickled which can tone down the heat level a bit, but it’s harder to get rid of the seeds. If you want control over that, I’d say use fresh, remove the seeds and roast them yourself.

How long can this dip stay at room temperature?

Any creamy cheesy dip should sit out for no longer than 2 hours. Believe me, it’ll be gone before then, but if you have anything left, put it into the fridge to maintain freshness.

Serving Suggestions

We love to serve this dip warm with homemade tortilla chips, baguette slices, bagels, or pita chips. You can also serve with fresh veggies like carrot sticks, celery sticks, and your favorite crackers. This dip tastes good cold, too!

Instead of baking it in a casserole dish, try a bread bowl for an impressive presentation and garnish with green onions.

Storing Leftovers

  • Refrigerate: Store leftovers by transferring to an airtight container and storing in the refrigerator for up to 4 days.
  • Reheating: Reheat in the microwave in 30 seconds intervals until warmed. Stir a few times to incorporate ingredients and prevent separation. You could also reheat a larger portion of the dip in the oven.
  • Freezing: Do not freeze leftovers as cream cheese tends to separate when frozen.
Jalapeno popper dip with a pita chip.

Craving more hot dips? Don’t miss my sausage cheese dip, easy baked spinach artichoke dip and bacon cheddar dip!

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Jalepeno popper dip with pita chips.

Jalapeno Popper Dip

5 from 11 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This jalapeno popper dip has all the flavors of the classic appetizer but in a creamy cheesy easy party dip!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12



  • 1 (8-ounce) package cream cheese , softened
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • 1 (4-ounce) can diced jalapeno peppers , drained
  • 1 ½ cups shredded cheddar cheese
  • ½ cup grated parmesan cheese


  • 1 cup crushed Ritz crackers
  • 4 Tablespoons unsalted butter , melted
  • ¼ cup grated parmesan cheese
  • 1 Tablespoon chopped fresh parsley

For serving: Baguette slices, Bagel or pita chips, or Tortilla chips


    • Preheat oven to 375°F. Place a 8×8-inch baking dish on a baking sheet.
    • In a stand mixer fitted with the paddle attachment, mix the cream cheese, sour cream, and garlic powder on medium-high until light and airy. Fold in the jalapenos, cheddar cheese, and parmesan. Using a rubber spatula, spread evenly in the bottom of the baking dish.


    • In a medium bowl, mix together the Ritz crackers, butter, parmesan, and parsley until well combined. Sprinkle evenly over the the jalapeno mixture.
    • Bake for 15 to 20 minutes, or until cheese is bubbly and topping is golden brown.
    • Serve immediately with . Best served warm.


    • Use fresh jalapenos. You will need 4 to 6 fresh jalapenos, roasted and diced. Keep the seeds for a spicy kick. 
    • Replace sour cream with Greek yogurt. 
    • Add bacon. Fold in about 1/4 cup crisp chopped bacon with the jalapenos.
    • Use panko bread crumbs in place of the Ritz crackers.
    Make ahead: This dip can be made up to 3 days ahead of time and kept in the refrigerator. Simply make the dip without the topping and cover with plastic wrap. Right before baking, add the topping.


    Calories: 237kcal | Carbohydrates: 6g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 333mg | Potassium: 91mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 767IU | Vitamin C: 12mg | Calcium: 237mg | Iron: 0.4mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer
    Cuisine: Italian

    Did you make this recipe? Don’t forget to give it a star rating below!

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