Jalapeño Popper Dip
This warm Jalapeño Popper Dip is full of your favorite appetizer flavors like creamy melted cheese, crispy panko topping, and a spicy or mild jalapeño flavor made according to your heat preferences, but in an easy-to-enjoy dip form!
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Ingredients
Cream Cheese Mixture
- 6-8 jalapeños
- 8 ounces cream cheese (softened)
- 1 cup sour cream (or plain Greek yogurt)
- 1.5 tsp garlic powder
- 1/4 tsp salt
- 2 cups shredded cheddar cheese
- 3/4 cup shredded parmesan cheese
Panko Topping
- 1 cup panko bread crumbs
- 1/4 cup shredded parmesan cheese
- 4 tbsp melted butter
- 1 tsp dried parsley (or 1 Tablespoon fresh)
Instructions
- Wash and dry your jalapeños. Using the broil feature on your oven, char your peppers until the skin has started to blister and darken. Flip and repeat on the bottom side. Remove the peppers from the oven and let cool.
- Switch your oven to 375º Fahrenheit and allow itto preheat.
- Once the jalapeños are cool enough to handle, cut off the stems and dice into small pieces (wear gloves!). For a less spicy dip, remove the seeds and white membrane. Set aside for now.
- Using a stand mixer or handheld mixer, cream together the softened cream cheese, sour cream, garlic powder, and salt until nice and smooth. Gently fold in the shredded cheddar cheese, shredded parmesan cheese, and diced jalapeños.
- Scoop the cream cheese mixture into an 8 x 8" or 9 x 9" baking dish, spreading it out evenly and smoothing the top. Set aside.
- In a small bowl, mix together the panko bread crumbs, shredded parmesan cheese, melted butter, and dried oregano. Sprinkle the topping evenly on top of the cream cheese mixture.
- Bake the jalapeño popper dip in preheated oven for 15 to 20 minutes or until the topping is slightly golden brown in spots. Enjoy the warm dip with crackers, tortilla chips, etc.
