Creamy Jalapeño Popper Dip (Print Version)
# Ingredients:
→ Creamy Base
01 -
16 oz cream cheese, room temperature
02 -
1 cup sour cream
03 -
1 cup Mexican cheese blend, shredded
04 -
1 cup freshly grated Parmesan cheese
→ Heat & Flavor
05 -
2 cans (4 oz each) diced green chiles
06 -
2 fresh jalapeño peppers, deseeded and finely chopped
07 -
2 tsp garlic powder
08 -
1 tsp onion powder
→ Crunchy Topping
09 -
1 cup panko breadcrumbs
10 -
2 tbsp melted butter
→ For Serving
11 -
Fresh cilantro, chopped
12 -
Extra jalapeños, sliced
13 -
Tortilla chips or bagel chips
# Instructions:
01 -
Heat your oven to 375°F and grab a 2-quart baking dish - you'll need it soon!
02 -
In a large mixing bowl, combine the softened cream cheese, sour cream, both cheeses, diced green chiles, chopped jalapeños, garlic powder, and onion powder. Use a hand mixer or sturdy fork to blend everything until it's perfectly smooth and creamy.
03 -
In a separate small bowl, toss the panko breadcrumbs with the melted butter until every crumb is coated and ready to turn golden brown.
04 -
Spread your creamy mixture evenly in the baking dish, then sprinkle the buttered breadcrumbs on top. Bake for 22-25 minutes until the top is beautifully golden and the dip is bubbling around the edges.
05 -
Let it cool for just a few minutes, then garnish with fresh cilantro and sliced jalapeños. Serve warm with your favorite chips for the ultimate crowd-pleaser!
# Notes:
01 -
No sour cream? No problem! Swap it out for plain Greek yogurt or mayonnaise for the same creamy texture.
02 -
Feel free to experiment with different cheese combinations - cheddar, mozzarella, or any melty cheese you love will work beautifully.
03 -
Want to add some smoky flavor? Toss in ¼ cup of crispy bacon bits (about 4 cooked strips) for an extra indulgent twist.
04 -
Control the heat level by keeping jalapeño seeds for more kick, or try serrano peppers if you're feeling adventurous.