Go Back
–+ servings
baked jalapeno popper dip with tortilla chips

Baked Jalapeno Popper Dip

Julia
Jalapeño popper dip is a creamy, spicy appetizer perfect for parties. Made with cream cheese, yogurt, cheese, and jalapeños, serve it with tortilla chips, crackers, or veggie sticks for a healthier option.
5 from 2 votes
Print Pin
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 8 servings
Calories 393 kcal

VIDEO

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

INGREDIENTS
  

Dip

  • 4 ounces jarred jalapenos, diced
  • 8 ounces cream cheese , softened
  • 1 cup plain greek yogurt, unsweetened
  • 1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 cup mozzarella, freshly grated
  • 1 cups cheddar cheese grated
  • ¾ cup parmesan cheese grated
  • A pinch of salt
  • black pepper to taste

Topping

  • 1 cup bread crumbs, gluten free if desired
  • 4 tablespoons butter, melted and cooled
  • ¼ cup parmesan cheese shredded
  • 1 tablespoon green onion, sliced for garnish
  • sliced fresh jalapeños for garnish

INSTRUCTIONS
 

  • Preheat oven to 375 degrees Fahrenheit.
  • Dip. Whisk together cream cheese, onion and garlic powder, salt, pepper, and yogurt until creamy.
    8 ounces cream cheese, 1 cup plain greek yogurt, 1 teaspoon garlic powder, ¼ teaspoon onion powder, A pinch of salt, black pepper to taste
  • Stir in cheddar cheese, ¾ cup parmesan cheese, mozzarella, and jalapenos mix well.
    1 cup mozzarella, 1 cups cheddar cheese grated, ¾ cup parmesan cheese grated, 4 ounces jarred jalapenos
  • Transfer the cream cheese mixture to a 8-inch casserole dish (Mine was 8 ½ x 7 inches)
  • Topping. Mix together bread crumbs, melted butter, ¼ cup shredded parmesan cheese and sprinkle over the filling.
    1 cup bread crumbs, 4 tablespoons butter, ¼ cup parmesan cheese shredded
  • Bake 20-25 minutes or until top is golden brown. Garnish with sliced green onions on top of the dip.
    1 tablespoon green onion, sliced fresh jalapeños for garnish

NOTES

8-10 servings.
  • To Store - Let the dip cool and transfer to an airtight container or cover it with plastic wrap. Refrigerate for 1-2 days, and reheat in the oven until just warmed through.
  • To Freeze unbaked dip - Combine all ingredients and transfer to a freezer-safe container. Freeze for up to a month, and when ready to bake, let defrost overnight in the fridge. Bake as instructed until warmed through and cheese is bubbly and browned.
  • To Freeze leftover dip - Transfer the dip into an airtight container or ziplock bag and freeze for up to a month. Let thaw in the fridge overnight, and reheat in the microwave in small increments or in the oven until piping hot.
 
4o

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

NUTRITION

Calories: 393kcalCarbohydrates: 33gProtein: 15gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 52mgSodium: 839mgPotassium: 149mgFiber: 1gSugar: 20gVitamin A: 766IUVitamin C: 2mgCalcium: 350mgIron: 1mg

💖📲 I know many of you like keeping all your favorite recipes organized. This app makes it easy to save clean, ad-free recipes from anywhere (even videos), skip screenshots, and instantly create shopping lists or meal plans for the week or a special occasion. The basic version is free, and you can grab premium features for 40% off with my code. Head over to Mealdill to check it out! 💖

Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!