Jalapeño Popper Dip Recipe
This creamy, spicy jalapeño popper dip blends tangy sour cream, fluffy cream cheese, and melty cheddar with a crispy golden breadcrumb topping. Perfectly baked and bursting with bold flavors, it's a crowd-pleasing appetizer that brings the heat and the cheese to any gathering.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula or spoon
- 8x8-inch baking dish
- Electric hand mixer or stand mixer
- Knife (for chopping jalapeños and parsley)
- Cutting board
- Oven mitts
Ingredients
- 1 cup sour cream
- 4 oz diced jalapeños 1 can well drained
- 2 cups shredded cheddar cheese
- 8 oz cream cheese softened
- ¾ cup shredded Parmesan cheese
- 1 tsp garlic powder
Topping
- ¼ cup shredded Parmesan cheese
- 1 cup Panko bread crumbs
- 1 tbsp chopped fresh parsley
- 4 tbsp melted butter or margarine
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, beat the cream cheese, garlic powder, and sour cream with a mixer on medium speed until the mixture is fluffy.
- Stir in the cheddar cheese, ¾ cup of parmesan cheese, and diced jalapeños until well combined.
- Spread this mixture evenly into an 8x8-inch baking dish.
- In a separate bowl, mix the breadcrumbs with the melted butter, ¼ cup shredded parmesan cheese, and chopped parsley.
- Sprinkle this breadcrumb mixture evenly over the cream cheese base.
- Bake the dip for 15 to 20 minutes, or until it's hot and the breadcrumb topping is golden brown.
Notes
- For extra heat, leave in some jalapeño seeds or add a pinch of cayenne to the cheese mixture.
- Use freshly grated cheese for smoother melting and better texture—pre-shredded cheese often contains anti-caking agents.
- Lightly toasting the breadcrumbs before mixing with butter gives the topping an even deeper crunch.