Stuffed Jalapeno Popper Dip: Simple & Delicious for Your Fourth of July Celebration!

Mouthwateringly delicious, creamy and spicy — this is a simple to prepare appetizer that you will not want to share.  Seriously, I could easily have eaten this directly from the baking dish with a spoon.  (If no one saw it, it never happened.  :) )  It’s that good!  This recipe incorporates all the flavors I love in stuffed jalapeno poppers and melds them into a luscious dip that will be perfect for your 4th of July entertaining.  The other part I love is that it can be served hot or cold.  This time of year, in Nebraska, I cool and then chill it after it is baked.  Then I serve it cold.  In the winter it’s fabulous served hot from the oven.  So, you decide how it works best for you and your family, but seriously, you have to make this.  Go edit your grocery list, right now, and make sure you have everything.  I can’t wait to hear how it turned out for you!

5 from 1 reviews
Stuffed Jalapeno Poppers Dip
Prep time
Cook time
Total time
Simple, delicious dip that will leave your guests wanting more and asking for the recipe. Control the heat by the number of jalapenos you use. You can definitely substitute sour cream for the Miracle Whip. I actually prefer that, but my family likes the slightly sweet tang of the Miracle Whip.
Serves: 15 servings
  • 2 (8 oz) blocks of cream cheese, softened
  • 1 cup of Miracle Whip (or sour cream)
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup Italian blend cheeses, shredded (or Parmesan)
  • 4 jalapenos, minced with seeds
  • ½ cup cooked bacon, chopped
  • 1 cup Panko bread crumbs
  • ½ cup Italian blend cheeses, shredded
  • ¼ cup butter, melted
  1. Blend cream cheese, Miracle Whip, cheddar and Italian cheeses, jalapenos and bacon. I threw everything into my stand mixer and mixed until it was thoroughly incorporated.
  2. Spread the dip into an 8×8 baking dish.
  3. Mix Panko, second ½ cup of Italian cheeses and the melted butter. Sprinkle this topping evenly over the top of the dip.
  4. Bake at 350 degrees for 30-35 minutes. Crust will be beautifully browned and dip may be bubbling around the edges of the pan.

Here’s how to put it together.

dip ingredients

A handful of ingredients that blend perfectly for a spicy bite of heaven on a cracker! (I got lazy and used pre-cooked bacon pieces, but you can certainly cook your own.)


ingredients in stand mixer

I blended all the dip ingredients in my stand mixer until they were well incorporated.

baking pan

Spread the dip into an 8×8 baking dish. Remember this beauty from my Noritake bakeware review? It’s perfect for oven to table at a 4th of July celebration. (Click this picture to read more about Noritake bakeware.)


Sprinkle the dip with the Panko, cheese and butter crumb mixture.  Bake at 350 degrees for 30-35 minutes.

Pull it from the oven and serve it popping hot with your favorite crackers, appetizer bread or chips  OR  you can cool it and chill in the fridge until serving time.  It’s absolutely fabulous, hot or cold!  Enjoy!


Baked up with a toasty, brown Panko crust. Serve it warm or cold, but you really MUST serve this. You’ll be famous worldwide in a matter of minutes! :)

This post is linked to the Grocery Cart Challenge.


  1. says

    Oh my goodness! This looks like goodness for certain. Who would have thought to turn this favorite appetizer into a dip? Great idea and I will be giving this a try pronto. We love jalapeno poppers, so this is 5 star for us. Can’t wait since we have jalapeno peppers growing in our garden.

  2. Esther Kim says

    i tried out this recipe last wkend with my mom and the panko definitely added a nice texture to the dip..
    SO GOOD.. it’s definitely going to be a regular at our summer bbqs!
    thanks for the great recipe


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