Jalapeno Popper Dip
This Jalapeno Popper Dip is a creamy, spicy delight! Perfect for parties, it's a crowd-pleaser with its cheesy goodness and crunchy topping.
Servings: 8 servings
Ingredients
For the Dip:
- 4 ounces diced jalapenos drained
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 2 cups cheddar cheese shredded
- ½ cup Parmesan cheese shredded
- 1 cup Panko bread crumbs unseasoned
- 4 tablespoons butter salted
- 1 tablespoon fresh parsley minced
- ½ cup Parmesan cheese shredded
Instructions
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, shredded cheddar cheese, and diced jalapenos. Mix until well combined and creamy.
- Fold in the shredded Parmesan cheese into the mixture.
- In a separate bowl, melt the salted butter and then add the Panko bread crumbs. Stir until the crumbs are coated in butter.
- Spread the creamy jalapeno mixture evenly into your prepared baking dish. Sprinkle the buttery Panko topping over the dip, followed by an extra layer of shredded Parmesan cheese.
- Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden and bubbly.
- Once baked, let it cool slightly before garnishing with minced fresh parsley. Serve warm with tortilla chips, crackers, or sliced vegetables.
Equipment
- Mixing Bowl
- 9x9-inch Baking Dish
- Spatula
- Oven mitts
- Serving spoon
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
- You can freeze the dip before baking for up to 2 months.