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Jalapeno popper dip is the easiest way to get all the popper flavor without halving and seeding twenty peppers. Two things set this jalapeno popper dip recipe apart: a finely chopped shallot in place of green onion (sweeter, less sharp when baked), and a crushed tortilla chip topping instead of Panko-and-parmesan. It’s an easy dip you can put together in 40 minutes for a Tuesday or for company.
We used to host football parties at our house every single weekend — college on Saturdays and pros on Sundays. Everyone brought something to share and it was so much fun. We don’t do that much anymore, but I have lots of gameday recipes in my files now, either from dishes I made or something delicious that a friend brought.
This baked jalapeno popper dip is a riff on the jalapeno poppers that my son makes on his Green Egg. This version came out of testing different ways to keep the dip from feeling heavy.
Testing results for jalapeno popper dip
- Shallot vs. green onion. The green onion stayed somewhat crunchy and lent more onion flavor while the shallot mellowed into something almost sweet and mostly disappeared into the cream cheese base. Tasters preferred the shallot.
- Tortilla chip topping vs. Panko-parmesan-butter. Both crisped up fine. The tortilla version was just easier and was a perfect match for the flavors in the dip. The crushed tortillas also held up better at room temperature when the dip sat out on a buffet.
I hope you make this recipe. I think you’ll love it!
P.S. If you’re hosting a party, this dip pairs well with my Jalapeno Creamed Corn, Homemade Restaurant Salsa, and Sheet Pan Nachos.
Ingredient notes
A few of these ingredients deserve a closer look. The rest are exactly what they sound like.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Cream cheese. Must be at room temperature. Cold cream cheese won’t blend smoothly with sour cream and you’ll end up with lumps that don’t melt when baked. Pull it from the fridge an hour ahead, or unwrap and microwave at 50% power for 30 seconds. The same room-temperature trick is what makes my BLT Dip with Cream Cheese work too.
Jalapenos. I use three fresh, finely diced jalapenos with the seeds removed for moderate heat. Leave the seeds and the white membrane in if you want it hotter. Oh, and be sure to wear gloves or wash your hands well before touching your face! (Don’t ask me how I know 😵💫)
Shallot. One finely chopped shallot adds the perfect amount of flavor. Don’t use one of those huge shallots. You want to end up with about 1/2 tablespoon.
Cheese. I used Cheddar and Monterey Jack. Please shred your own cheese. Pre-shredded cheese is coated with anti-caking starch that makes it grainy when melted.
Sour cream. I always use full-fat sour cream and I prefer Daisy brand. Light sour cream can get watery when using it for baking.
Tortilla chips for topping. Any plain salted variety of chips is fine. Place them in a bag and crush with a rolling pin to a coarse texture, not fine crumbs.
Pin this now to save it for laterHow to make jalapeno popper dip
This easy jalapeno popper dip comes together in just a few simple steps.
- Dice up the jalapenos and the shallot.
- Mix together all the ingredients (except the crushed chips) and place in a shallow, oven-safe baking dish.
- Top with crushed tortillas and bake until hot and bubbly.
How to make the heat work for you
Most of the heat in a jalapeno doesn’t live in the seeds, contrary to what most recipes tell you. It lives in the white pith inside the pepper, the ribby membrane that holds the seeds in place. That membrane is where the capsaicin is concentrated. The seeds pick up a little heat because they’re sitting against the membrane, but the seeds themselves aren’t the hot part.
This matters because if you scrape out only the seeds and leave the white membrane in, you’ll still get a pretty good amount of heat, which might be too much for some of your guests. If you remove both the seeds and the membrane, the pepper will be mostly mild, and once it bakes into a dairy-heavy dip, you’ll barely notice the heat at all.
Dairy mellows capsaicin. The fat molecules bind to it and dull the burn, which is why a glass of milk works better than water when you’ve gone too far at a Thai restaurant. The same chemistry is happening in the cream cheese, sour cream, and shredded cheese in this dip. Anything sharp about the raw jalapeno softens into something rounder and warmer by the time the dip comes out of the oven.
Three medium jalapenos seeded and de-membraned in a dip of this size will turn out slightly spicy but not too hot. This is how I usually make it unless it’s a smaller crowd and I know they all like really hot and spicy food.
Variations
- Add bacon. Half a cup of crispy, crumbled bacon stirred into the dip is a fabulous addition. Cook it crisp first or it’ll get rubbery.
- Make it hotter. Leave the seeds and membrane in, or add a diced serrano alongside the jalapenos.
- Pepper jack swap. Replace the Pepper Jack with plain Monterey Jack for less of a bite.
- Slow-cooker version. Combine everything in a small slow cooker, low for 2 hours, and stir halfway. Skip the tortilla topping (it won’t crisp) and serve chips on the side.
- Skillet version. Bake in a cast-iron skillet for extra browning around the edges.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Jalapeno Popper Dip
Equipment
Ingredients
- 3 jalapenos
- 8 ounces cream cheese, room temperature
- 1 cup sour cream
- 1 shallot, finely diced
- 1 ½ cups shredded sharp cheddar cheese
- ¾ cup shredded pepper jack cheese
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Topping
- 1 cup crushed tortilla chips
- 1 tablespoon chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees F.
- Finely dice 3 jalapenos and remove the seeds and pith. Leave the seeds and white membrane in for a hotter dip.
- In a medium bowl, combine 8 ounces cream cheese, room temperature, 1 cup sour cream, jalapenos, 1 shallot, finely diced, 1 1/2 cups shredded sharp cheddar cheese, 3/4 cup shredded pepper jack cheese, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
- Transfer the mixture to a small oven-safe baking dish and smooth the top.
- Place the tortilla chips in a plastic bag and crush with a rolling pin to a coarse texture.
- Top the dip with 1 cup crushed tortilla chips.
- Bake for 30 minutes, until hot and bubbly around the edges.
- Remove from the oven and sprinkle with 1 tablespoon chopped fresh cilantro. Serve hot with tortilla chips.
Notes
Nutrition
Questions and tips
Make-ahead
Assemble the dip through the dish-fill step (no topping yet), cover with plastic wrap, and refrigerate up to 2 days. Add the crushed tortilla topping right before baking. Add 5 to 7 extra minutes to the cook time if you’re starting from cold.
Storage
Leftover jalapeno popper dip recipe keeps 3 to 4 days covered in the fridge. The tortilla topping will go soft. Reheat in a 350 degrees F oven for 15 minutes, or in 30-second microwave bursts. I usually try to scrape off the tortilla chips and add fresh ones when reheating.
Tortilla chips, the obvious play
Sturdy crackers, anything that can handle a heavy scoop
Toasted baguette slices
Pita chips and pretzel crisps
Celery and bell pepper sticks for the low-carb crowd
