Save This creamy and spicy baked dip blends soft cream cheese, tangy sour cream, shredded cheddar, and mozzarella with chopped jalapeños and seasonings. Topped with a buttery Parmesan panko crust, it's baked until golden and bubbly. Perfect for serving warm alongside chips, crackers, or baguette slices, it offers an easy appetizer with layers of cheesy heat. Variations like pepper jack cheese or leaving seeds in jalapeños add extra kick, while simple preparation suits any casual gathering or game day.
The first time I brought this jalapeño popper dip to a Super Bowl party, my friend's husband literally hovered over the baking dish until it came out of the oven. He confessed later that he'd been waiting for the moment the panko topping turned that perfect golden brown, which apparently signaled the start of serious snacking time in their household.
Last winter, I made this on a snowy Sunday when my sister came over to help me sort through old recipe cards. We ended up abandoning the organizational project entirely and sat at the kitchen table, dipping torn pieces of sourdough into the bubbling center while catching up on months of gossip. The dip was gone before the first quarter of football even started.
Ingredients
- 225 g (8 oz) cream cheese, softened: Letting this come to room temperature prevents lumps and makes everything blend smoothly
- 120 g (1/2 cup) sour cream: Adds tang that balances the rich cheeses beautifully
- 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives the best flavor contrast to the creamy base
- 60 g (1/2 cup) shredded mozzarella cheese: Creates those irresistible cheese pulls everyone loves
- 4 fresh jalapeños, seeded and finely chopped: Finer chopping distributes heat evenly instead of creating spicy surprises
- 1/2 tsp garlic powder: Works better than fresh garlic here since it disperses throughout the dip
- 1/2 tsp onion powder: Adds savory depth without any raw onion bite
- 1/4 tsp smoked paprika: Gives a subtle smoky note that makes the dip taste more complex
- Salt and black pepper: Enhances all the other flavors without overpowering
- 60 g (1/2 cup) panko breadcrumbs: These Japanese breadcrumbs stay crunchier longer than regular ones
- 2 tbsp unsalted butter, melted: Coats the panko so it turns golden and toasty in the oven
- 2 tbsp grated Parmesan cheese: Adds a salty, nutty punch to the crispy topping
- 1 tbsp chopped fresh parsley: Fresh green color makes the dish look finished and inviting
Instructions
- Preheat and prep your baking dish:
- Set your oven to 190°C (375°F) and lightly grease a 20x20 cm (8x8 inch) baking dish with butter or cooking spray
- Blend the creamy base:
- Mix the softened cream cheese, sour cream, cheddar, mozzarella, jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper until completely combined
- Spread it out:
- Transfer the mixture to your prepared baking dish and spread it evenly with the back of a spoon
- Make the crunchy topping:
- Combine the panko, melted butter, and Parmesan in a small bowl until all the breadcrumbs are coated
- Add the golden crown:
- Sprinkle the breadcrumb mixture evenly over the dip, covering the surface completely
- Bake until bubbly:
- Bake for 20 to 25 minutes until the topping is golden brown and you can see the dip bubbling around the edges
- Finish and serve:
- Garnish with the reserved chopped jalapeño and parsley, then serve immediately while it's still warm and melty
Save This dip has become my go-to contribution for every gathering now. There's something magical about watching guests' eyes light up when they take that first warm, spicy, creamy bite and immediately reach for another chip.
Making It Your Own
Pepper jack cheese instead of cheddar kicks up the heat level, while a bit of crumbled bacon on top transforms it into something completely indulgent.
Perfect Dippers
Tortilla chips are classic, but I've discovered that toasted baguette slices, pretzel crackers, or even celery sticks for the health-conscious crowd all work beautifully.
Serving Success
Keep the dip warm in a 150°F oven if your party stretches over hours, and set out small spoons alongside the chips so guests can reach every last bit from the corners.
- Double the recipe for crowds larger than six people
- Pre-chop your jalapeños wearing gloves to avoid sensitive skin irritation
- Let leftovers come to room temperature before reheating for the best texture
Save Every time I make this now, I think about that snowy afternoon and how the best recipes aren't just about food, they're about the moments they create around the table.
