Description
This Jalapeño Popper Dip is a creamy, cheesy appetizer perfect for any gathering. Made with a blend of cream cheese, sour cream, diced jalapeños, and shredded cheddar, topped with a crunchy Parmesan and Panko breadcrumb layer, it bakes to golden perfection and is served warm with crackers or tortilla chips for dipping.
Ingredients
Scale
Dip Base
- 1 package (8 ounces) cream cheese, softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 can (4 ounces) diced jalapeños, drained
- 2 ¼ cups shredded mild cheddar cheese
- ¼ cup freshly grated Parmesan cheese
Topping
- ½ cup Panko bread crumbs
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon freshly chopped parsley (optional)
To Serve
- Crackers or tortilla chips
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit. Grease a 9-inch deep dish pie plate or an 8×8 baking dish thoroughly with non-stick spray to prevent sticking.
- Prepare the dip base: In a large bowl, add the softened cream cheese, garlic powder, onion powder, and sour cream. Use an electric hand mixer to beat these ingredients together until the mixture is smooth and creamy.
- Add the cheeses and jalapeños: Stir in the drained diced jalapeños, shredded cheddar cheese, and ¼ cup of the Parmesan cheese into the creamy mixture. Ensure all ingredients are evenly combined, then spread the mixture evenly into the prepared baking dish.
- Make the topping: In a medium bowl, mix together the Panko bread crumbs, the remaining ¼ cup Parmesan cheese, and olive oil until well combined. Sprinkle this mixture evenly over the top of the dip layer.
- Bake the dip: Place the dish in the oven and bake for 15 to 20 minutes, or until the dip is hot and the breadcrumb topping has turned golden brown.
- Garnish and serve: Remove the dip from the oven, sprinkle with fresh chopped parsley if desired, and serve warm with crackers or tortilla chips. Enjoy this crowd-pleasing appetizer!
Notes
- Drain the jalapeños well to avoid excess liquid in the dip.
- You can adjust the amount of jalapeños based on your heat preference.
- If you want a smoother texture, finely chop the jalapeños before adding.
- For a spicier version, use pickled jalapeños or add a dash of cayenne pepper.
- Let the dip cool for a few minutes after baking as it will be very hot.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated.
