This jalapeño popper dip is an addictive party appetizer or game day snack! Crispy bread crumbs and melty cheese top a warm, creamy, spicy dip.
This jalapeño popper dip is the ultimate party appetizer! It’s creamy, cheesy, and tangy, with a delicious spicy kick. Topped with crispy panko bread crumbs and served warm, it’s a HUGE crowd pleaser.
I love this recipe because it delivers everything you love about jalapeño poppers, but it’s so much easier to make. Instead of stuffing each individual jalapeño, you simply chop up the peppers and stir them into the dip. And the best part? You can do almost all the prep ahead!
Make this jalapeño popper dip for your next party or game day get-together. I think you’ll love it…and your guests will too!
Jalapeno Popper Dip Ingredients
A typical jalapeño popper dip recipe would call for cream cheese, mayonnaise, and/or sour cream to create the creamy base. But in my recipe, I shake things up a bit and use Greek yogurt. It gives the dip a smooth, creamy texture and rich, tangy flavor while packing in lots of protein! Make sure to use a brand with a really thick consistency, such as Fage or Chobani.
Here’s what else you’ll need to make this party dip:
- Jalapeños, of course! You’ll leave some raw for garnish and roast the rest.
- Garlic and onion powder – For savory, umami flavor. I roast fresh garlic alongside the jalapeños. To simplify, you could sub 1/2 teaspoon garlic powder.
- Smoked paprika – Bacon is a classic ingredient in jalapeño popper dip, but I skip it in my recipe. Instead, smoked paprika adds rich, smoky flavor.
- Sharp cheddar cheese – It creates a melty, gooey layer between the crispy panko and the creamy dip. Monterey Jack cheese would be great here too!
- Panko bread crumbs – You’ll toss them with a little olive oil to create the dip’s crispy topping.
- Chives – A fresh, oniony finishing touch! Thinly sliced green onion would work nicely too.
- And sea salt – To make all the flavors pop!
Don’t forget the tortilla chips for dipping! Your favorite crackers would also be great.
Find the complete recipe with measurements below.
How to Make Jalapeno Popper Dip
This recipe has three parts:
1. Roasting the peppers and garlic. Roasting the peppers mellows their spicy flavor and softens them so that they meld into the creamy dip. I like to do this under the broiler. In my oven, it takes just 10 to 15 minutes! The garlic roasts right alongside it.
When the roasted veggies are cool enough to handle, peel off the charred pepper skin, and finely chop the roasted peppers. Peel the garlic, and use the flat side of a chef’s knife to mash it into a paste.
2. Mixing up the dip. Place the chopped roasted peppers and garlic in a medium bowl with the yogurt, spices, and salt. Stir to combine.
3. Adding the topping and broiling the dip. Quickly prep the panko by tossing it with a little olive oil.
Spread the yogurt mixture in a small skillet or baking dish, and top it with the cheese. Sprinkle the panko on top of the dip and broil until it’s golden brown.
Garnish with the fresh jalapenos and chives. Serve warm with tortilla chips for dipping!
Jalapeno Popper Dip Recipe Tips
- Use the right yogurt. Different brands of Greek yogurt vary widely in consistency. This recipe works best with yogurt that’s super-thick and creamy—remember, it’s stepping in for cream cheese. We tested this recipe with Fage yogurt, and we’ve had success with Chobani in similar recipes in the past. Make sure to use whole milk yogurt (not low-fat or nonfat) for the best flavor.
- Spice to your level. This dip isn’t intended to be crazy hot, but if you’re sensitive to spice, make sure to spice to your level. Try adding just one jalapeño pepper to the yogurt mixture and tasting it before you add more.
- Watch it bake. The amount of time you need to broil this dip will depend on your oven. It might take a full 5 minutes to get golden brown and crispy, or it might take less, even as little as 1 minute! I recommend keeping an eye on it while it’s in the oven. With many broilers, the difference between golden brown and burnt is a matter of seconds.
To Make Ahead
I love to make this jalapeño popper dip ahead of time! Here’s how I do it:
- Roast the peppers and garlic up to 2 days ahead.
- Mix them with the yogurt and spices.
- Cover and store in the fridge until ready to serve.
Just before serving, transfer the dip to a baking dish, add the cheese and panko topping, and broil until golden brown.
More Dip Recipes to Try
If you love this jalapeño popper dip, try one of these easy dip recipes next:
- Spinach Artichoke Dip
- Best Bean Dip
- French Onion Dip
- Corn Dip
- Or any of these 35 Best Party Dip Recipes!
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.
This is my go-to dip! Everyone always LOVES it, and I love telling them it’s made with Greek yogurt. I double the recipe as the initial amount is small in my opinion.
This was my first recipe fail. I used the broiler and even though I didn’t use the top shelf, the top of the dish caught on fire after 3 minutes so I took it out and scraped off the top. I ate what was left but found the yogurt inside cold, I see another reviewer had the same experience. I see someone else said they recommend doing half cream cheese, I think that’s a good call to make it more creamy.
By chance is there a substitute for the Greek yogurt?
Hi Shelley, sour cream might work, but we haven’t tried it, so I’m not 100% sure.
I’m going to be making this today to take to a friend’s house. As I read through the recipe, is 1 teaspoon of salt correct? Seems like a lot and wanted to check before I whip it up!
Hi Beth, sorry for my slow reply, yes, 1 teaspoon is correct, I hope it worked out for you!
Just made this for a party and it’s SO good! I doubled the recipe but next time I’m going to do half Greek yogurt and half cream cheese for that extra creaminess! Still a solid 10/10 with just the Greek yogurt!
what if i dont have a broiler, only a oven?
Hi Joe, most ovens have a broil setting.
I made this recipe once earlier this year, and now anytime I have a party everyone expects me to make it lol it’s that good
I’m so happy it’s in the rotation!
I thought I left a review the first time I made this but I don’t see it so I’ll make it again: this dip is THE BOMB. It’s easy, tasty and doesn’t even feel that unhealthy thanks to the Greek yogurt and minimal ingredients. A keeper for sure!
I’m so glad you loved it!!
Are you supposed to bake the dip at all? When I broiled for a few minutes the top was warm but the inside was cold. Flavor was great just a temperature problem!
Hi Nicole, I’m glad you enjoyed the dip! We haven’t had that issue with the temperature; it must be a difference between ovens. We haven’t tried this, but you could bake it for a few minutes at 350 before broiling to heat the dip through.
Jury was out on this recipe as I’d never used Greek yogurt as a substitute. I will say now that it made this Dip amazing!! It was vegetarian but you’d never know it . I will make again for sure! Very yummy dip!!
Hi Bill, I’m so glad you loved it!