Jalapeno Popper Cream Cheese (Printable)

Spicy, creamy dip with jalapeños and melted cheeses, baked to golden perfection for easy entertaining.

# What You'll Need:

→ Dairy Base

01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 2 tbsp grated Parmesan cheese

→ Peppers

06 - 4 fresh jalapeños, seeded and finely chopped

→ Seasonings

07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/4 tsp smoked paprika
10 - Salt and black pepper to taste

→ Topping

11 - 1/2 cup panko breadcrumbs
12 - 2 tbsp unsalted butter, melted
13 - 1 tbsp chopped fresh parsley

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease an 8x8 inch baking dish with cooking spray or butter.
02 - In a medium bowl, combine cream cheese, sour cream, cheddar, mozzarella, jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until fully 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, mix panko breadcrumbs, melted butter, and Parmesan cheese until evenly combined.
05 - Sprinkle the breadcrumb mixture evenly over the cheese dip, ensuring complete coverage.
06 - Bake for 20-25 minutes until the topping is golden brown and the dip is bubbly around the edges.
07 - Remove from oven and top with reserved chopped jalapeño and fresh parsley. Serve immediately with tortilla chips, crackers, or baguette slices.

# Expert Advice:

01 -
  • It delivers all those crispy, creamy jalapeño popper flavors without the tedious work of stuffing individual peppers
  • The panko topping creates this incredible golden crust that everyone fights over
  • You can assemble it ahead of time and just pop it in the oven when guests arrive
02 -
  • I once tried making this with low-fat cream cheese and the texture turned grainy and sad, so just commit to the full-fat version here
  • The dip continues to thicken as it cools, so the first scoop right out of the oven will be the creamiest and most spectacular
03 -
  • Grate your own cheese from blocks because pre-shredded cheese contains cellulose that prevents it from melting into that gloriously smooth texture
  • Let the dip rest for about 5 minutes after baking so it sets up slightly and makes scooping easier

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