Jalapeño Popper Dip is loaded with cheesy goodness and a little bit of heat from the jalapeños. This delicious dip tastes just like the classic appetizer!
Christmas has come and gone. I can’t believe it. We had a really wonderful holiday and I hope you all did too! The kids got spoiled, I got spoiled from my hubby, and we ate all the things! I saw a meme on Instagram that said something like the 5 days between Christmas and New Years where you don’t know what day it is, who you are or what you’re supposed to being doing. lol I have to say that is so true. Especially working from home. I woke up this morning literally thinking ‘what day is it today?’ haha 🙂
Now that New Year’s Eve will be here before we know it I thought I would share one of my most favorite savory dips ever- Jalapeño Popper Dip! This dip is creamy, cheesy and has just a small kick from the jalapeño. It tastes just like the classic appetizer, but in my opinion better! We like to dip Ritz crackers in ours, but you could dip anything in it. Crackers, tortilla chips, veggies, or whatever your heart desires.
I’ve been known to play around with recipes and this dip is one of them. Sometimes I will add cooked, chopped bacon and it makes it extra delicious! My family loves this one. Including my kiddos although they have to have a cold glass of milk nearby to calm down their hot tongues. lol
MORE YUMMY DIP RECIPES YOU MAY LIKE:
Fiesta Corn Dip
French Onion Dip
Mexican Layer Dip
Texas Taco Dip
Crock Pot Queso Blanco Dip
Jalapeño Popper Dip
- 1 package (8 ounces) cream cheese, softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 can (4 ounces) diced jalapeños, drained
- 2 ¼ cups shredded mild cheddar cheese
- 1/2 cup Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese divided
- 1 Tablespoon olive oil
- 1 Tablespoon freshly chopped parsley optional
- Crackers or Tortilla Chips
- Preheat oven to 375 degrees F. Grease a 9-inch deep dish pie plate OR an 8×8 baking dish with non-stick spray.
- Add cream cheese, garlic powder, onion powder and sour cream to a large bowl. Using an electric hand mixer, beat until combined and creamy.
- Add drained jalapeños, cheddar cheese and 1/4 cup of the Parmesan cheese to mixture. Mix until combined. Spread mixture evenly into prepared pan.
- Combine bread crumbs, remaining Parmesan cheese and olive oil to a medium bowl. Mix until combined then sprinkle evenly over the top of dip.
- Bake 15 to 20 minutes, or until hot and breadcrumbs are golden brown. Remove from oven and garnish with chopped Parsley, if desired. Serve warm with crackers or chips and enjoy!
6 thoughts on “Jalapeño Popper Dip”
I live in Germany and have searched high and low for Panko bread crumbs, but to no avail. Do you think this would be good if I substituted that for crushed up Ritz crackers?
Sheri – panko bread crumbs are just a course chop of crustless bread. You can easily make your own by shredding some bread (no crusts) into course crumbs and then dry them out in an oven at about 300 degrees for 6 to 8 minutes. Don’t let them toast, just dry them out and then store. Good substitutes are crushed crackers, crushed potato chips, crushed stuffing mix or even crushed pretzels. Good luck!
This dip was easy to make and so delicious! We ate it all in one sitting. 🙂
I’m making this today for the first time, could you substitute greek yogurt for the sour cream? Thank you!
Yes, you absolutely can use Greek yogurt instead of sour cream. 🙂
This dip is so good! We served it with ritz crackers and veggies. I had to make a second batch because my family loved it so much!