This jalapeño popper dip is an addictive party appetizer or game day snack! Crispy bread crumbs and melty cheese top a creamy, smoky, spicy dip.
This jalapeño popper dip is what you’d get if you flipped regular jalapeño poppers inside out. Instead of stuffing a creamy, cheesy mixture into the jalapeños, you chop up the jalapeños and stir them into a creamy, cheesy dip. I’m warning you now: it is insanely delicious. This jalapeño popper dip delivers all the rich, smoky, tangy, spicy flavor you look for in a classic jalapeño popper, AND you get to scoop it up with tortilla chips, which add amazing salty crunch. Make it for your next party or game day get-together, and it will be gone in minutes.
Jalapeño Popper Dip Recipe 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 jalapeño popper dip:
- Jalapeños, of course! You’ll leave some raw for garnish and roast the rest. Roasting the peppers mellows their spicy bite, and it softens their texture so that they meld into the creamy dip.
- Garlic and onion powder – For savory, umami flavor.
- Smoked paprika – Bacon is a classic ingredient in jalapeño popper dip, but, of course, I skip it in my recipe. Instead, I turn to smoked paprika to add rich, smoky flavor.
- Sharp cheddar cheese – It creates a melty, gooey layer between the crispy panko and the creamy dip, and it adds fantastic tangy flavor!
- 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 Jalapeño Popper Dip
There are three parts to this jalapeño popper dip recipe:
1. Roasting the peppers and garlic. Line a baking sheet with foil, and place 2 1/2 peppers on it (you’ll leave the extra half pepper raw for garnish). Drizzle them with olive oil and sprinkle them with salt. Wrap the garlic in a piece of foil with a drizzle of olive oil, and add it to the baking sheet. Broil until the peppers are soft and blistering, 10 to 15 minutes.
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 roasted garlic in a medium bowl with the yogurt, onion powder, smoked paprika, 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 cheddar. Sprinkle on the panko and broil until the topping is golden brown.
Garnish with the fresh jalapeños and chives. Serve warm with tortilla chips for dipping!
Jalapeño 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/sour cream. 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.
- Get ahead. Want to prep this jalapeño popper dip ahead of the big game? No problem! Roast the peppers and garlic in advance, and mix them with the yogurt, salt, and spices. Store the yogurt mixture in the fridge for up to 2 days. Transfer it to a skillet, add the cheese and panko topping, and broil just before serving.
More Favorite Party Foods and Game Day Snacks
If you love this easy jalapeño popper dip recipe, try one of these tasty game day snacks next:
- Spinach Artichoke Dip
- Best Bean Dip
- French Onion Dip
- Corn Dip
- Buffalo Cauliflower Wings
- Homemade Taquitos
- Air Fryer Onion Rings
- Or any of these 30 Best Super Bowl Food Ideas!
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*
- 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
- 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.
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!