Jalapeno Popper Dip – Easy Cheesy Baked Dip
Jalapeno Popper Dip combines cream cheese, sour cream, cheddar, Parmesan, and jalapenos. Top it with buttery Parmesan Panko breadcrumbs. Bake at 375°F for 15–20 minutes until hot and golden.
Ingredients
Dip
- 4 ounces diced jalapenos well drained
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 2 cups cheddar cheese shredded
- 3/4 cup Parmesan cheese shredded
Topping
- 1 cup Panko breadcrumbs
- 4 tablespoons butter or margarine melted
- 1/4 cup Parmesan cheese shredded
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Add the softened cream cheese, sour cream, and garlic powder to a mixing bowl.
- Using an electric mixer on medium speed, beat until the mixture is smooth and fluffy.
- Add the shredded cheddar, 3/4 cup Parmesan, and well-drained diced jalapenos. Mix until evenly combined.
- Spread the Jalapeno Popper Dip mixture evenly into an 8x8-inch baking dish.
- In a separate bowl, combine the Panko breadcrumbs, melted butter, 1/4 cup Parmesan, and chopped parsley.
- Stir until the breadcrumbs are evenly coated with butter.
- Sprinkle the crumb mixture evenly over the cream cheese filling.
- Bake for 15–20 minutes, or until the dip is hot and bubbling around the edges and the breadcrumb topping is golden brown.
- Let the dip rest briefly before serving warm with your favorite dippers
Notes
For a spicier cheesy jalapeno dip, use fresh jalapenos and retain some of their seeds and membranes. For a milder version, use well-drained canned jalapenos or remove the seeds from fresh peppers.
You can prepare the creamy filling ahead of time and refrigerate it in the baking dish. Prepare and add the breadcrumb topping shortly before baking for the best texture.
Serve the dip with tortilla chips, crackers, toasted baguette slices, pita chips, celery, carrots, or sliced bell peppers.