Super Bowl Jalapeño Popper Dip (Printable Version)
Creamy, spicy baked dip featuring jalapeños and cheese, ideal for group snacking.
# What You’ll Need:
→ Base
01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1 cup shredded cheddar cheese
04 - 1 cup shredded Monterey Jack cheese
05 - 1/2 cup grated Parmesan cheese
06 - 4-5 fresh jalapeños, seeded and finely diced
07 - 2 cloves garlic, minced
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp salt
10 - 1/4 tsp black pepper
→ Topping
11 - 1/2 cup Panko breadcrumbs
12 - 1/4 cup grated Parmesan cheese
13 - 2 tbsp unsalted butter, melted
14 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat the oven to 375°F. Grease a 9-inch round baking dish or similar oven-safe dish with cooking spray or butter.
02 - In a large bowl, combine the cream cheese, sour cream, cheddar, Monterey Jack, Parmesan, jalapeños, garlic, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated and smooth.
03 - Spread the cheese mixture evenly into the prepared baking dish, using a spatula to create a smooth surface.
04 - In a small bowl, combine Panko breadcrumbs, Parmesan cheese, and melted butter. Stir until the breadcrumbs are evenly coated with butter.
05 - Sprinkle the crumb mixture evenly over the dip. Bake for 20-25 minutes until the dip is bubbly around the edges and the topping is golden brown.
06 - Remove from oven and let cool for 5 minutes to set. Garnish with chopped fresh parsley if desired. Serve warm with tortilla chips, crackers, or sliced baguette.
# Top Tips:
01 -
- It delivers all the satisfaction of jalapeño poppers without the tedious stuffing work
- The recipe doubles beautifully for bigger crowds and actually tastes better when made ahead
02 -
- Serve this within 30 minutes of baking because that incredible crispy topping starts getting soggy the longer it sits
- You can absolutely assemble this the night before and keep it in the refrigerator, just add a few extra minutes to the baking time if it is cold from the fridge
03 -
- Grating your own cheese from blocks instead of buying pre-shredded makes the texture so much creamier because those anti-caking agents in bagged cheese can prevent proper melting
- Room temperature ingredients combine more smoothly, so pull the cream cheese and sour cream out about 30 minutes before starting