Cheesy Skillet Jalapeño Popper Dip with Crunchy Panko Crust Tips, FAQ & printable recipe

Tips for success

For the best texture, use full-fat cream cheese and sour cream. Reduced-fat versions can make the dip watery or less creamy. When seeding the jalapeños, wear gloves or wash your hands thoroughly afterward to avoid irritating your eyes or skin.

If you like extra heat, leave some of the seeds in or add a pinch of cayenne pepper to the dip mixture. The dip can be assembled up to a day ahead and refrigerated, but add the panko topping just before baking so it stays crunchy.

To make the panko crust extra golden, you can broil the dip for the last 1 to 2 minutes of baking. Watch it closely so it does not burn.

If you are serving the dip at a party, keep it warm in a slow cooker on the low setting after baking, but note that the panko crust will soften over time. For a fresher presentation, sprinkle a little chopped cilantro or green onion over the top just before serving, if desired.

Variations

• Extra Spicy: Add 1/2 teaspoon of cayenne pepper or a few dashes of hot sauce to the dip mixture. Use additional jalapeño rings on top for a fiery presentation.
• Smoky Bacon: Use smoked bacon or add 1/2 teaspoon of smoked paprika to the dip mixture to deepen the smoky flavor. Top with a sprinkle of smoked paprika before baking.
• Vegetarian: Omit the bacon and add 1/2 cup of sautéed corn or black beans for texture and flavor. You can also add a pinch of smoked paprika to mimic the smoky note.
• Creamy Herb: Stir in 2 tablespoons of chopped fresh chives or green onions into the dip mixture. Garnish with additional chives before serving for a fresh, oniony flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, about 10 minutes.

Freezer

Not recommended for freezing, as the dairy-based dip can separate and the panko crust will become soggy upon thawing.

Reheat

Reheat in a 350°F (175°C) oven for 10 minutes until hot and bubbling. Stir gently before serving to redistribute the melted cheese.

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. The panko crust will lose its crunch upon storage, but the dip will still taste delicious.

To reheat, scoop the dip into an oven-safe dish and warm it in a 350°F (175°C) oven for about 10 minutes, or until heated through. Avoid microwaving, as it can make the dip rubbery and the crust soggy.

The dip can be fully assembled, without the panko topping, up to 24 hours in advance. Cover the skillet with plastic wrap and refrigerate. When ready to bake, let the skillet sit at room temperature for 20 minutes, then top with the buttered panko and bake as directed. This makes it a convenient make-ahead appetizer for parties and holidays.

Serving ideas

Serve the dip warm, straight from the skillet, with a generous pile of tortilla chips on the side. The chips should be sturdy enough to scoop up the thick dip without breaking. You can also serve it with sliced baguette, pita chips, or fresh vegetable sticks for dipping. For a more substantial appetizer, offer it alongside other party favorites like wings or sliders.

For a festive presentation, place the hot skillet in the center of a serving board surrounded by chips and other dippers. Garnish with a few extra jalapeño rings and a sprinkle of chopped cilantro if you like.

The dip is best enjoyed while hot and bubbly, so encourage guests to dig in right away. Leftovers can be reheated as described, but the texture is best on the first day.

Frequently asked questions

Recipe card

Cheesy Skillet Jalapeño Popper Dip with Crunchy Panko Crust

Prep 15 minCook 20 minTotal 35 minServes 8

Ingredients

• 6 fresh jalapeños, seeded and finely diced
• 200 g (7 oz) cream cheese, softened
• 1/2 cup sour cream
• 1 cup sharp cheddar cheese, shredded
• 1 cup pepper jack cheese, shredded
• 6 slices bacon, cooked and crumbled
• 1/2 cup panko breadcrumbs
• 2 tbsp butter, melted
• Fresh jalapeño rings, for topping, to taste
• Tortilla chips, for serving

Instructions

1. In a large bowl, combine the softened cream cheese, sour cream, diced jalapeños, shredded cheddar, shredded pepper jack, and crumbled bacon. Stir with a rubber spatula until the mixture is smooth and thoroughly combined.
2. Spread the dip mixture evenly into an 8-inch cast iron skillet. Smooth the top with the spatula, then sprinkle the extra cheddar cheese over the surface. Arrange fresh jalapeño rings on top for a pop of color and heat.
3. In a small bowl, toss the panko breadcrumbs with the melted butter until every crumb is coated. Scatter the buttered panko evenly over the top of the dip.
4. Heat the oven to 375°F (190°C). Place the skillet in the oven and bake for 20 minutes, until the dip is bubbling around the edges and the panko crust is golden brown.
5. Remove the skillet from the oven and let it cool for a few minutes. Serve warm with tortilla chips for dipping, plunging a chip deep into the molten center to scoop up the cheesy, bacon-packed dip.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

10 g

Carbohydrates

8 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.