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+ servings
Overhead shot of jalapeno popper dip in a cast iron pan

Jalapeño Popper Dip

A delicious, warm party dip that's easy to make, cheesy and a total crowd pleaser!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings 8
Calories 628kcal
Author Julia Day


  • 1 lb sausage traditional breakfast suggested
  • 6-8 Jalapeños (seeded and diced)
  • 1/2 Onion diced
  • 1 1/2 cups shredded Cheddar Cheese
  • 16 oz Cream cheese (softened)
  • 1 cup Sour Cream
  • 1 Sour Dough Bread loaf
  • Salt and Pepper to taste
  • Additional dippers: ritz crackers, celery, carrots


  • Preheat oven to 350.
  • In a cast iron or non-stick pan, cook sausage down until no longer pink. Once cooked, remove from pan with slotted spoon and leave fat.
  • Add in diced jalapeno and onion. Cook until onion is translucent. 
  • Remove onion and jalapeno with the slotted spoon. If cooking in a cast iron, drain the fat and add all ingredients back into pan, with the exception of bread and 1/2 cup of cheddar cheese. If using a non-stick, transfer the ingredients to a casserole or oven safe baking dish.
  • Mix until well incorporated and top with 1/2 cup of cheese. Bake in the oven for 15-20 minutes until cheese is bubbling and just golden brown.
  • If cheese does not have a slight golden brown crust, turn to broil and cook for 1 minute. remove from oven and temporarily set aside
  • Quickly toast the bread in the heated oven (at 350) for 3-4 minutes, cut up and serve along other dippers!


Calories: 628kcal | Carbohydrates: 37g | Protein: 24g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 123mg | Sodium: 986mg | Potassium: 382mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1140IU | Vitamin C: 13.7mg | Calcium: 208mg | Iron: 3.1mg