Jalapeño Popper Dip Cream Cheese (Print View)

Creamy and spicy baked dip with cheddar, cream cheese, and jalapeños for a flavorful, cheesy snack.

# What You Need:

→ Dairy Base

01 - 8 oz cream cheese, softened to room temperature
02 - 1/2 cup sour cream
03 - 1 cup shredded sharp cheddar cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 2 tbsp grated Parmesan cheese
06 - 2 tbsp unsalted butter, melted

→ Peppers

07 - 4 fresh jalapeño peppers, seeded and finely chopped

→ Seasonings

08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/4 tsp smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Topping

12 - 1/2 cup panko breadcrumbs
13 - 1 tbsp fresh parsley, chopped

# How to Make It:

01 - Preheat your oven to 375°F. Lightly grease an 8x8 inch square baking dish with butter or cooking spray.
02 - In a medium mixing bowl, combine the softened cream cheese and sour cream. Beat with a hand mixer or stir vigorously until smooth and creamy.
03 - Fold in the shredded cheddar, mozzarella, chopped jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until all ingredients are evenly distributed throughout the creamy base.
04 - Spread the cheese mixture into the prepared baking dish, using a spatula to create an even layer.
05 - In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Mix with a fork until the breadcrumbs are evenly coated with butter.
06 - Sprinkle the breadcrumb mixture evenly over the surface of the dip.
07 - Bake for 20 to 25 minutes, or until the topping is golden brown and the dip is bubbling around the edges.
08 - Remove from the oven. If desired, garnish with additional chopped jalapeño and fresh parsley. Serve warm alongside tortilla chips, crackers, or toasted baguette slices.

# Expert Tips:

01 -
  • It delivers all the flavors of stuffed jalapeño poppers without the tedious prep work of seeding and stuffing individual peppers
  • The warm, bubbly cheese topping creates this incredible crispy crust that everyone fights over
02 -
  • Prep the whole thing up to a day ahead, keep it covered in the fridge, then bake just before guests arrive so it is hot and fresh
  • Let the dip rest for about 5 minutes after baking or it will be too runny, though I know it is hard to wait when it smells this good
03 -
  • Use freshly shredded cheese instead of pre packaged bags because it melts better and has a smoother texture
  • Broil the dip for the last 1 to 2 minutes if you want extra crispy, golden brown bits on top

Go Back