Jalapeño Popper Dip
Jalapeño Popper Dip is a spicy and flavorful hot cheese dip that's perfect for your next party. This creamy appetizer is filled with jalapeños and topped with a crunchy panko crust.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
- 8 ounces cream cheese room temperature
- 1 cup sour cream
- 4 jalapeños minced
- 1 1/2 cups shredded sharp cheddar cheese
- 2 cloves garlic minced
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese grated
- 1/4 cup unsalted butter melted
Preheat oven to 350 degrees.
In a bowl, add cream cheese, sour cream, minced jalapeños, cheddar cheese, and minced garlic. Stir and mash until well combined. Spread into an 11x7 or 9x9 baking dish.
In a small bowl, add panko bread crumbs, parmesan cheese, and melted butter. Stir until combined. Sprinkle evenly over cream cheese layer.
Bake for 25-28 minutes, or until middle is hot and bubbling. Top should be lightly browned. Remove from oven and allow to cool for 5-10 minutes before serving.
- An 11x7 or 9x9 baking dish would be ideal for this recipe. If using a deeper dish with less space on top, consider halving your panko bread topping.
- Dish is best served hot or warm, within 10-15 minutes of removing from oven.
Want to make your dip ahead? Simply assemble, cover, and refrigerate overnight. When you're ready, uncover and bake as directed, until the center of the dip is hot and bubbling.
Serve with tortilla chips, pretzels, potato chips, crackers, celery, bell pepper wedges, carrots, or pork rinds.
To make this dish keto-friendly, omit the panko crust and instead sprinkle with parmesan and cheddar cheeses before baking.
Calories: 346kcal | Carbohydrates: 9g | Protein: 11g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 88mg | Sodium: 402mg | Potassium: 138mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1074IU | Vitamin C: 9mg | Calcium: 303mg | Iron: 1mg