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Creamy Jalapeño Popper Dip in a serving dish with tortilla chips

Creamy Jalapeño Popper Dip

A rich and creamy dip with jalapeños, cheese, and a crispy breadcrumb topping, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dip Base
  • 8 oz cream cheese, softened Use room temperature for best blending.
  • 1 cup sour cream Greek yogurt can be used as a substitute.
  • 1 cup shredded cheddar cheese
  • 1 cup diced jalapeños Can be fresh or canned.
  • 1/2 cup diced green onions
  • 1 tsp garlic powder
  • Salt to taste salt Add according to preference.
  • Pepper to taste pepper Add according to preference.
Topping
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened cream cheese, sour cream, and shredded cheddar cheese. Blend into a creamy consistency.
  3. Stir in the diced jalapeños, green onions, garlic powder, and a pinch of salt and pepper until evenly mixed.
Baking
  1. Transfer the mixture into an oven-safe dish.
  2. In a separate bowl, combine the panko breadcrumbs and grated Parmesan cheese, then sprinkle it generously over the dip.
  3. Place the dish in the preheated oven and bake for about 20-25 minutes or until the top is golden brown and bubbly.
Serving
  1. Let it sit for a few minutes before serving with tortilla chips or fresh veggies for dipping.

Notes

If refrigerated, the dip lasts up to four days in an airtight container. To freeze, use a freezer-safe container for up to three months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.