Go Back

Baked Jalapeño Popper Dip

Everything wonderful about jalapeño poppers in a creamy, gooey, cheesy, spicy, hot dip topped with crunchy buttered panko crumbs.
Author Rebecca Lindamood


  • 1 package Cream Cheese 8 ounce, softened
  • 2 1/2 cups shredded mozzarella
  • 3-5 fresh jalapenos depending on heat preference, stemmed, seeded, and finely minced
  • 2 tablespoons mayonnaise
  • 1 garlic clove peeled and minced or pressed through a garlic press
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons salted butter melted
  • 1/2 cup panko bread crumbs


  • Preheat oven to 400°F.
  • Butter a small casserole dish and set aside. Smash the cream cheese, mozzarella cheese, jalapenos, mayonnaise, garlic, salt, and cayenne pepper together with a potato masher or sturdy spoon until everything is evenly combined.
  • Spoon into the buttered casserole dish and even the top. Toss the melted butter and bread crumbs together then scatter them evenly over the dip. Place the buttered casserole on a rimmed baking sheet in case of bubble-overs. Bake for 20-28 minutes, or until the dip is bubbly and the bread crumbs are golden brown. Serve hot or warm with tortilla chips, vegetable sticks, crackers, or crusty bread!