Easy Jalapeno Popper Dip

A hot, creamy baked dip inspired by jalapeno poppers, finished with a crisp Parmesan-panko topping. This recipe makes approximately 4 cups, or about 8 servings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Ingredients Method Notes

Ingredients

Dip

16 ounces Full-fat cream cheese, softened
1 cup Sour cream
1 cup Shredded sharp cheddar cheese
1/2 cup Shredded mozzarella cheese
1/2 cup Finely grated Parmesan cheese, divided
4 peppers Fresh jalapeno peppers, finely diced and seeded for a milder dip
2 cloves Garlic cloves, minced
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper

Topping

1/2 cup Panko breadcrumbs
2 tablespoons Unsalted butter, melted

Method

Step-by-Step

Heat the oven to 375°F (190°C) and lightly grease a 1 1/2- to 2-quart baking dish.
In a large bowl, mix the softened cream cheese, sour cream, cheddar, mozzarella, 1/4 cup Parmesan, jalapenos, garlic, salt, and black pepper until evenly combined.
Spread the creamy mixture into the prepared baking dish and smooth the surface.
In a small bowl, combine the panko breadcrumbs, melted butter, and remaining 1/4 cup Parmesan. Sprinkle the topping evenly over the dip.
Bake for 20 to 25 minutes, until the dip is hot throughout, bubbling around the edges, and lightly golden on top.
Let the dip rest for 5 minutes before serving. If you prefer a darker, crisper topping, broil it for 1 to 2 minutes at the end while watching closely.

Notes

Softened cream cheese gives the smoothest mixture. For make-ahead preparation, assemble the unbaked dip, cover, and refrigerate for up to 24 hours; add approximately 5 to 10 minutes to the baking time when baking directly from cold. Optional additions include 4 to 6 slices of cooked, drained crumbled bacon, 2 thinly sliced green onions, up to 1/2 cup mayonnaise replacing part or all of the sour cream, or a small amount of canned diced green chiles.