Description
This jalapeño popper dip is a creamy, cheesy, and slightly spicy baked appetizer that captures all the flavors of classic jalapeño poppers in an easy, crowd-pleasing dip.
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4–6 jalapeños, finely diced (seeds removed for less heat)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs (optional topping)
- 2 tablespoons melted butter (optional topping)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a small baking dish.
- In a large bowl, mix cream cheese, sour cream, cheddar cheese, mozzarella cheese, jalapeños, Parmesan cheese, garlic powder, onion powder, salt, and pepper until fully combined.
- Spread the mixture evenly into the prepared baking dish.
- If using, combine panko breadcrumbs with melted butter and sprinkle over the top of the dip.
- Bake for 20–25 minutes until hot, bubbly, and lightly golden on top.
- Remove from the oven and let it cool for a few minutes before serving to allow it to set slightly.
Notes
- Remove jalapeño seeds and membranes to reduce heat.
- For extra spice, leave some seeds in or add extra jalapeños.
- Pickled jalapeños can be used for a tangier flavor.
- Use a cast-iron skillet for crispier edges.
- Best served warm with chips, crackers, or vegetables.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 65mg
