This Jalapeño Popper Dip is the ultimate crowd-pleaser, blending creamy, cheesy goodness with a spicy kick in just 30 minutes. Perfectly balanced, it combines smooth cream cheese, sharp cheddar, and smoky bacon with diced jalapeños for a flavor explosion. The golden, bubbly topping adds a satisfying crunch that’s irresistible.
Whether you’re hosting a game night or need a quick appetizer, this dip delivers bold flavors and rich textures without the fuss. It’s warm, comforting, and just the right amount of spicy, making it a hit for any occasion. Serve it with crispy tortilla chips or fresh veggies for a snack that disappears fast!
Ingredients for Jalapeño Popper Dip
- 3 jalapeño peppers (2 left whole, 1 sliced in half crosswise)
- 1 garlic clove, unpeeled
- 1½ cups thick whole milk Greek yogurt (substitute with sour cream if preferred)
- 1 teaspoon onion powder
- 1 teaspoon sea salt, plus more for sprinkling
- Heaping ¼ teaspoon smoked paprika
- ½ cup panko breadcrumbs
- 1½ teaspoons extra-virgin olive oil, plus more for drizzling
- ½ cup grated sharp cheddar cheese
- Chopped chives, for garnish
- Tortilla chips, for serving
Step-by-Step Instructions
- Preheat the oven broiler and line a baking sheet with foil. Place the 2 whole jalapeños and 1 of the jalapeño halves on the baking sheet. Drizzle with olive oil and sprinkle with salt. Wrap the garlic clove in a piece of foil with a drizzle of olive oil and place on the baking sheet.
- Broil for 10 to 15 minutes, or until the jalapeños are soft and blistering. Remove from the oven and set aside to cool.
- Once the jalapeños are cool to the touch, peel and remove the loose skin (wear gloves if desired). Slice the peppers in half and remove the seeds and membranes. Finely chop the peppers. Remove the garlic from its papers and mash it into a paste using the back of a chef’s knife.
- In a medium bowl, stir together the yogurt, onion powder, salt, smoked paprika, garlic, and roasted jalapeños.
- In a small bowl, toss the panko with the olive oil.
- Transfer the yogurt mixture to a small skillet or baking dish, top with the cheese, and sprinkle with the panko.
- Broil for 1 to 5 minutes, or until the topping is golden brown (timing will depend on your broiler).
- Remove from the oven. Thinly slice the remaining jalapeño half and sprinkle the slices over the dip. Top with chives and serve with tortilla chips.
Spice It Up or Tone It Down
Love heat? Add an extra jalapeño or leave in more seeds for a fiery kick. Prefer milder flavors? Remove all seeds and membranes, or swap jalapeños for poblano peppers. You can also adjust the smoked paprika for a smokier or subtler taste.
Perfect Pairings for Your Dip
Serve this creamy dip with tortilla chips for a classic combo, or try it with sliced veggies like bell peppers, carrots, or celery for a lighter option. It also pairs wonderfully with warm pita bread or crispy baguette slices.
Make It Ahead and Store Like a Pro
Prepare the yogurt mixture up to a day in advance and store it in the fridge. When ready to serve, top with cheese and panko, then broil. Leftovers can be refrigerated for up to 3 days—reheat in the oven or microwave until warmed through.
Quick Tips for Broiling Success
Keep a close eye on the dip while broiling, as it can go from golden to burnt in seconds. If your broiler runs hot, place the dish on a lower rack or reduce the broiling time to 1-2 minutes for a perfectly crisp topping.
Customize Your Toppings
Swap chives for green onions or cilantro for a fresh twist. Add a sprinkle of crispy bacon bits or a drizzle of hot honey for extra flavor. For a cheesy upgrade, mix in some Monterey Jack or pepper jack with the cheddar.
Jalapeño Popper Dip
Ingredients
- 3 jalapeño peppers, 2 left whole, 1 sliced in half crosswise
- 1 garlic clove, unpeeled
- 1½ cups thick whole milk Greek yogurt*
- 1 teaspoon onion powder
- 1 teaspoon sea salt, plus more for sprinkling
- Heaping ¼ teaspoon smoked paprika
- ½ cup panko breadcrumbs
- 1½ teaspoons extra-virgin olive oil, plus more for drizzling
- ½ cup grated sharp cheddar cheese
- Chopped chives, for garnish
- Tortilla chips, for serving
Instructions
- Preheat the oven broiler and line a baking sheet with foil. Place the 2 whole jalapeños and 1 of the jalapeño halves on the baking sheet. Drizzle with olive oil and sprinkle with salt. Wrap the garlic clove in a piece of foil with a drizzle of olive oil and place on the baking sheet. Broil for 10 to 15 minutes, or until the jalapeños are soft and blistering.
- Remove from the oven and set aside to cool. When the jalapeños are cool to the touch, use your hands (wearing gloves, if desired) to peel and remove the loose skin. Slice the peppers in half and remove the seeds and membranes. Finely chop the peppers. Remove the garlic from its papers and use the back of a chef’s knife to mash it into a paste.
- In a medium bowl, stir together the yogurt, onion powder, salt, smoked paprika, garlic, and roasted jalapeños.
- In a small bowl, toss the panko with the olive oil. Transfer the yogurt mixture to a small skillet or baking dish, top with the cheese, and sprinkle with the panko. Broil for 1 to 5 minutes, or until the topping is golden brown. The timing will depend on your broiler.
- Remove from the oven. Thinly slice the remaining jalapeño half and sprinkle the slices over the dip. Top with chives and serve with tortilla chips.