Get ready for the ultimate crowd-pleasing appetizer with this incredible 3 Cheese Jalapeño Popper Chorizo Dip! This warm, bubbly dip combines the spicy, cheesy goodness of jalapeño poppers with savory fresh chorizo sausage, all topped off with a crispy panko breadcrumb crust. I absolutely love making warm dips like this Jalapeño Popper Chorizo Dip for parties, game days, or weekend gatherings (like this lovely Friday afternoon!) because they’re always a huge hit and surprisingly easy to put together. It’s packed with flavor – creamy, cheesy, spicy, savory – everything you want in a dip!
Why You’ll Love This Jalapeño Popper Chorizo Dip
- Irresistible Flavor Combo: Spicy jalapeños, savory chorizo, and three kinds of creamy, tangy, melty cheese – it’s addictive!
- Crowd-Pleasing Appetizer: Perfect for parties, game days, potlucks, or any gathering. Guaranteed to disappear fast!
- Crispy Panko Topping: Adds a wonderful textural contrast to the creamy dip.
- Easy to Make: Simple steps involving cooking sausage, mixing ingredients, and baking.
- Warm & Comforting: A perfect cheesy, satisfying dip for any occasion.
Ingredients for 3 Cheese Jalapeño Popper Chorizo Dip
Here’s what you’ll need to make this crowd-pleasing baked dip. The full list with measurements is in the recipe card below.
Dip Base
- Fresh chorizo sausage, casing removed (Meat) (Or substitute – see Variations)
- Cream cheese, softened to room temperature (Dairy)
- Crumbled feta cheese (Dairy)
- Freshly grated pepper jack cheese (Dairy)
- Plain Greek yogurt (Dairy)
- Jalapeño peppers, seeds & ribs removed, finely chopped (Vegetable)
- Garlic powder (Spice)
- Onion powder (Spice)
- Olive Oil (optional, for cooking chorizo) (Oil) (Added based on instructions)
Panko Topping
- Panko breadcrumbs (Breadcrumbs)
- Unsalted butter, melted (Fat)
Garnish & Serving
- Sliced jalapeños (optional garnish) (Vegetable)
- Scallion, thinly sliced (Vegetable)
- Chopped cilantro (Herb)
- Bread, chips, crackers, and/or veggies for serving
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the specific cheese and sausage combo in this Jalapeño Popper Chorizo Dip, but feel free to adapt!
- Different Sausage: Use cooked and crumbled breakfast sausage, Italian sausage (hot or mild), or even a plant-based crumble for a vegetarian option. Local merguez sausage would also add amazing flavor!
- Different Cheeses: Swap pepper jack for regular Monterey Jack or cheddar if you prefer less heat. Use goat cheese instead of feta for a different tang.
- Make it Milder/Spicier: Adjust the amount of jalapeño used. Remove all seeds and white membranes for milder flavor. Keep some seeds or add a pinch of cayenne for more heat.
- Add Corn or Beans: Stir in some drained corn or black beans along with the cheese mixture.
- No Panko: Skip the panko topping if preferred, or top with extra shredded cheese instead.
How to Make 3 Cheese Jalapeño Popper Chorizo Dip
Making this delicious Jalapeño Popper Chorizo Dip is easy! Let me show you how:
Prep Oven and Cook Chorizo
- First, I preheat my oven to 375°F (190°C). I spray a 10-inch cast iron skillet or a similar-sized oven-safe baking dish with cooking spray and set it aside.
- Next, I heat a small skillet over medium-high heat. I add a small drizzle of olive oil (optional, depending on how fatty the chorizo is) and the fresh chorizo sausage (casings removed).
- I cook the chorizo for about 5-6 minutes, breaking it up into tiny pieces with my spatula, until it’s nicely browned and cooked through.
- I drain the cooked chorizo well on paper towels to remove excess grease and set it aside.
Make the Cheese Mixture
- In a medium bowl, I combine the cooked chorizo crumbles, the softened room temperature cream cheese, crumbled feta cheese, freshly grated pepper jack cheese, plain Greek yogurt, finely chopped jalapeños, garlic powder, and onion powder.
- I mix everything together until it’s well combined. Using softened cream cheese makes this mixing step much easier!
Prepare Topping and Assemble
- In a separate small bowl, I stir together the melted unsalted butter and the panko breadcrumbs until the crumbs are evenly moistened.
- I spread the cheese and chorizo mixture evenly into the prepared cast iron skillet or baking dish, smoothing the top with a spatula.
- I sprinkle the buttered panko breadcrumb mixture evenly over the top of the dip.
Bake
- I bake the assembled dip in the preheated oven for 25-30 minutes. It’s ready when the dip is bubbly around the edges and the panko topping is beautifully golden brown.
Garnish and Serve
- Garnish with fresh toppings
- Serve warm!
Tips and Tricks for the BEST Chorizo Dip
Here are my secrets for making this Jalapeño Popper Chorizo Dip truly exceptional:
- Use Fresh Chorizo: This recipe calls for fresh, uncooked chorizo (like Mexican-style) that you crumble and cook, not the hard, cured Spanish chorizo.
- Room Temperature Cream Cheese: Essential for a smooth, easily mixable dip base without lumps.
- Freshly Grated Cheese: Grate your own pepper jack! It melts much better than pre-shredded which has anti-caking agents.
- Control the Heat: Finely chop the jalapeños and remove seeds/membranes for less intense heat. Adjust the amount to your preference.
- Don’t Overbake: Bake just until bubbly and golden. Overbaking can sometimes make cheese dips oily.
How to Serve
This 3 Cheese Jalapeño Popper Chorizo Dip is best served hot and bubbly! Offer plenty of dippers:
- Tortilla Chips: The classic choice!
- Crusty Bread: Slices of baguette or sturdy crackers.
- Pita Bread or Pita Chips: Great for scooping.
- Vegetable Sticks: Celery, carrots, bell pepper strips for a healthier option.
- Pork Rinds: A fantastic keto/low-carb dipping option!
Garnish generously with optional sliced fresh jalapeños, thinly sliced scallions, and chopped fresh cilantro just before serving.
Make Ahead and Storage
- Make Ahead: You can assemble the entire dip (without the panko topping) up to 24 hours in advance. Cover tightly and refrigerate. Prepare the buttered panko separately and store at room temperature. Sprinkle panko over the dip just before baking (you may need to add 5-10 minutes to the bake time if baking from cold).
- Storage: Store leftover baked dip covered in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a microwave or, for best results (to re-crisp the topping), in a 350°F (175°C) oven until warmed through.
FAQs about 3 Cheese Jalapeño Popper Chorizo Dip
- Can I use different types of sausage?
- Yes! Cooked and crumbled breakfast sausage, Italian sausage (hot or mild), or even ground beef seasoned with taco spices would work as substitutes for the fresh chorizo.
- Is this dip very spicy?
- The heat comes from the pepper jack cheese and the fresh jalapeños. Use Monterey Jack or cheddar for less heat, and carefully remove all seeds and membranes from the jalapeños (or use fewer peppers) for a milder version of this Jalapeño Popper Chorizo Dip.
- Can I make this in a different size dish?
- Yes, a slightly smaller deep pie dish or an equivalent oven-safe dish will work. Adjust baking time slightly if the dip layer is thicker or thinner.
Enjoy this incredibly cheesy, savory, spicy, and crowd-pleasing 3 Cheese Jalapeño Popper Chorizo Dip! It’s perfect for your next gathering.
Print
3 Cheese Jalapeño Popper Chorizo Dip
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: Appetizer, Dip, Snack
- Cuisine: American, Tex-Mex
Description
This jalapeño popper chorizo dip is made with 3 cheeses (cream cheese, feta, pepper jack) and has a crispy panko breadcrumb topping! It’s a crowd-pleasing, hot, and cheesy appetizer great for game day or any party.
Ingredients
Scale
For the Dip Base:
- 1 link fresh chorizo sausage (approx. 6–8 ounces), casing removed
- Small drizzle of olive oil (optional, for cooking chorizo)
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup crumbled feta cheese
- 2 cups freshly grated pepper jack cheese
- 1/2 cup plain Greek yogurt (or sour cream)
- 3 jalapeño peppers, seeds and ribs removed, finely chopped (adjust to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Panko Topping:
- 1/2 cup + 1 tablespoon panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Optional Garnishes:
- Sliced fresh jalapeños
- 1 scallion (green onion), thinly sliced
- 2 tablespoons chopped fresh cilantro
For Serving:
- Bread (crusty baguette, pita)
- Tortilla chips
- Crackers
- Vegetable sticks
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly grease a 10-inch cast iron skillet or a similar-sized oven-safe baking dish with cooking spray. Set aside.
- Cook Chorizo: Heat a small skillet over medium-high heat. Add a small drizzle of olive oil (optional, only if needed). Add the fresh chorizo (casing removed). Cook for 5-6 minutes, breaking it up into small pieces with a spatula, until browned and cooked through. Drain the cooked chorizo well on paper towels to remove excess grease.
- Combine Dip Base: In a medium bowl, combine the cooked and drained chorizo, softened cream cheese, crumbled feta cheese, shredded pepper jack cheese, Greek yogurt (or sour cream), finely chopped jalapeños, garlic powder, and onion powder. Mix well until everything is evenly combined.
- Prepare Panko Topping: In a separate small bowl, stir together the panko breadcrumbs and the melted butter until the crumbs are evenly moistened.
- Assemble Dip: Spread the cheese and chorizo mixture evenly into the prepared skillet or baking dish using a spatula. Sprinkle the buttered panko mixture evenly over the top of the dip.
- Bake: Bake for 25-30 minutes, or until the dip is hot, bubbly around the edges, and the panko topping is golden brown.
- Garnish and Serve: Carefully remove the hot dip from the oven. Sprinkle with sliced fresh jalapeños (if using), chopped scallions, and chopped cilantro. Serve immediately with your favorite bread, chips, crackers, or veggies for dipping.
Notes
- Chorizo: Use fresh Mexican-style chorizo which needs to be cooked, not dry-cured Spanish chorizo.
- Cheeses: Softened cream cheese blends easily. Freshly grated pepper jack melts best. Feta adds a nice tang. Feel free to substitute Monterey Jack or cheddar for the pepper jack.
- Jalapeños: Adjust the number of jalapeños and remove seeds/ribs according to your heat preference. Wear gloves when handling.
- Greek Yogurt: Adds tang and creaminess. Full-fat sour cream is a good substitute.
- Panko Topping: Panko provides a light, crispy topping. Regular breadcrumbs can be used but will be denser.
- Storage: Store leftover dip covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.