Jalapeno Popper Cream Cheese

The first time I brought this dip to a Super Bowl party, my friend Sarah literally hovered over the dish with a chip in hand for twenty minutes straight. She kept asking what I put in it, and honestly, I felt a little guilty admitting how simple it was to throw together. Now it's the one recipe people actually text me about days before gatherings, hoping I'll make it again.

Last winter, my sister hosted a game night and asked me to handle appetizers. I was running late and threw this together in about ten minutes, shoving it in the oven right as people walked through the door. The smell of melting cheese and toasted panko had everyone drifting into the kitchen before I could even announce that food was ready.

Ingredients

• 225 g (8 oz) cream cheese, softened: Let this sit on the counter for at least an hour because room temperature cream cheese blends into the silkiest base without any lumps
• 120 g (1/2 cup) sour cream: This adds a subtle tang that cuts through all the rich cheese and keeps the dip from feeling too heavy
• 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives you that familiar popper flavor, but grate it yourself since pre-shredded cheese has anti-caking agents that can make the dip slightly grainy
• 60 g (1/2 cup) shredded mozzarella cheese: This is your secret weapon for that incredible cheese pull when you scoop a warm chip through the center
• 4 fresh jalapeños, seeded and finely chopped: I leave about half the seeds in one pepper because some heat disappears during baking, and you want just enough kick to keep people coming back for more
• 1/2 tsp garlic powder: Use powder instead of fresh garlic here since it disperses evenly and won't leave those harsh raw bits that can overpower the other flavors
• 1/2 tsp onion powder: This adds a savory depth that makes the dip taste like it simmered for hours
• 1/4 tsp smoked paprika: The smokiness hints at the grilled flavor of traditional poppers without firing up the barbecue
• Salt and black pepper, to taste: Start with 1/4 teaspoon of each, then add more after mixing if needed since the cheeses already bring quite a bit of salt
• 60 g (1/2 cup) panko breadcrumbs: These create such a lighter, crispier topping than regular breadcrumbs, almost like the fried coating on actual poppers
• 2 tbsp unsalted butter, melted: Make sure this butter is hot when you toss it with the panko so every crumb gets coated and toasts up beautifully golden
• 2 tbsp grated Parmesan cheese: This little addition adds a salty, nutty punch to the topping that takes it from good to absolutely irresistible
• 1 tbsp chopped fresh parsley: Mostly for visual appeal, but it does add a fresh note that cuts through all that richness

Instructions

Preheat your oven to 190°C (375°F):

Grab a 20x20 cm or 8x8 inch baking dish and give it a quick coat of cooking spray or butter

Mix together the base:

In a medium bowl, combine the cream cheese, sour cream, cheddar, mozzarella, chopped jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper until everything is evenly distributed

Spread into the baking dish:

Use a spatula to press the mixture into an even layer so it heats consistently

Prepare the crispy topping:

In a small bowl, toss the panko breadcrumbs with melted butter and Parmesan cheese until every crumb is coated and slightly clumpy

Sprinkle the topping over the dip:

Distribute it evenly across the surface, pressing down lightly so it adheres to the creamy base below

Bake until golden and bubbly:

Pop it in the oven for 20 to 25 minutes, watching for the panko to turn deep golden brown and the cheese to start bubbling up around the edges

Garnish and serve immediately:

Scatter the reserved chopped jalapeño and fresh parsley on top while it is still hot and bubbly

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My dad accidentally ate this with a spoon once when the chips ran out, and honestly, I do not blame him one bit. There is something about that combination of hot, spiced cheese and buttery toasted crumbs that makes you abandon all pretense of manners.

Make-Ahead Magic

You can absolutely assemble this entire dip up to a day in advance, cover it tightly, and keep it in the refrigerator. Just add the panko topping right before baking so it stays crisp and does not get soggy from the creamy mixture underneath.

Serving Suggestions

Tortilla chips are classic, but toasted baguette slices transform this into something almost elegant. I have also served it with sturdy vegetable crackers for a slightly lighter option that still stands up to all that cheesy goodness.

Spice Level Adjustments

Some days I want all the heat and other days I want something milder for a crowd. The beauty of this recipe is how easily you can dial the spice up or down depending on who is coming over.

• Remove all seeds and membranes from the jalapeños for the mildest version
• Add a diced serrano pepper if you really want to wake up your taste buds
• A pinch of cayenne in the cheese mixture creates a background warmth without being overwhelming

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This is the kind of recipe that turns a casual gathering into something people will talk about until the next party. Enjoy every bubbly, golden bite.

Recipe FAQs

→ Can I adjust the heat level in this dip?

Yes, leaving some jalapeño seeds in or adding a pinch of cayenne will increase the spiciness.

→ What can I use instead of cheddar cheese?

Pepper jack cheese is a great alternative for an extra spicy kick.

→ How should I serve this dip?

Serve warm with tortilla chips, crackers, or sliced baguette for a crowd-friendly snack.

→ Can this dip be made ahead of time?

Yes, prepare the mixture in advance and bake just before serving to keep it fresh and hot.

→ What baking dish size works best?

A small baking dish roughly 20x20 cm (8x8 inch) ensures even cooking and ideal thickness.