Planning your Super Bowl snack menu? Add this jalapeño popper dip to the list! Creamy, cheesy, tangy, and spicy, it’s a HUGE party hit.
I look forward to Super Bowl Sunday every year. Not for the big game…but for the snacks.
If you’re anything like me, you start planning your snack spread weeks in advance. Maybe you’re making guacamole, deviled eggs, or buffalo cauliflower. Those are all great picks!
But today, I’m making the case for adding one other snack to your game day menu:
Jalapeño popper dip!
It captures all the flavors of a perfect popper (smoky! spicy! tangy!), but delivers them in creamy, scoopable form. If that sentence alone hasn’t convinced you to try it…
Here are 3 reasons why I love this dip:
- It’s easier than making jalapeño poppers. When you make actual poppers, you have to stuff each individual pepper with the creamy filling (hello, jalapeño hands!). Making this dip is so much simpler. You roast the peppers, stir them into the creamy dip, and broil it with cheddar and crispy panko on top. No meticulous pepper-handling required!
- You can prep it ahead, which makes it great for entertaining. Roast the peppers and mix up the creamy dip up to 2 days in advance. Just top it with cheese and panko and broil it before serving!
- It’s insanely delicious. It has a rich, tangy Greek yogurt base that’s seasoned with smoked paprika and umami onion powder. The peppers add a nice spicy kick, and the panko supplies the perfect crunch on top. Get yourself to the snack table as soon as it comes out of the oven. This dip will disappear in minutes!
Whenever my family gets together for a game day or movie night, we make this dip. It’s a favorite of my brother-in-law’s. He can’t get enough of it! Honestly, I can’t either.
Want to make this dip? Here are a few tips:
- Choose the right yogurt. Most jalapeño popper dip recipes have a cream cheese or sour cream base. I call for Greek yogurt instead. This recipe works best with a yogurt that has a really thick consistency, such as Fage or Chobani. I also recommend using whole milk yogurt to give the dip the richest flavor.
- You control the spice level. I add 2½ roasted jalapeños to this dip. If you don’t love heat, start by adding just one to the yogurt mixture. Then, taste it and decide if you want to add any more. You can also skip the raw jalapeños on top! Garnish the dip with extra chives or green onions instead.
alapeno 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.
pread 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!
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
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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.
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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.
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In a medium bowl, stir together the yogurt, onion powder, salt, smoked paprika, garlic, and roasted jalapeños.
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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.
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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.
