Jalapeno Popper Dip Cream Cheese (Printable)
Creamy, spicy baked dip with jalapeños and a blend of melted cheeses for easy entertaining.
# What You'll 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
→ Peppers
05 - 4 fresh jalapeños, seeds removed, finely chopped, reserve one for garnish
→ Seasonings
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/4 tsp smoked paprika
09 - Salt and freshly ground black pepper to taste
→ Topping
10 - 1/2 cup panko breadcrumbs
11 - 2 tbsp unsalted butter, melted
12 - 2 tbsp grated Parmesan cheese
13 - 1 tbsp fresh parsley, chopped
# How-To Steps:
01 - Preheat oven to 375°F. Lightly coat an 8x8 inch baking dish with cooking spray or butter.
02 - In a medium bowl, combine cream cheese, sour cream, cheddar, mozzarella, chopped jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until fully incorporated and smooth.
03 - Transfer cheese mixture to prepared baking dish, spreading evenly into a smooth layer.
04 - In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese until evenly combined.
05 - Sprinkle breadcrumb mixture over the dip. Bake for 20 to 25 minutes until topping is golden brown and dip is bubbly around edges.
06 - Remove from oven. Top with reserved chopped jalapeño and fresh parsley. Serve immediately with tortilla chips, crackers, or sliced baguette.
# Expert Suggestions:
01 -
- It delivers all the crispy, creamy, spicy satisfaction of stuffed jalapeños without the fussy prep work
- The warm cheese base keeps everyone coming back for just one more scoop
02 -
- Assembling this ahead of time works beautifully, but add the breadcrumb topping right before baking or it will get soggy
- Let the finished dip rest for about 5 minutes before serving so it sets up slightly and makes scooping easier
03 -
- Room temperature cream cheese mixes much more smoothly than cold straight from the fridge
- Fresh jalapeños vary in heat, so taste a tiny piece before adding to gauge the spice level