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Jalapeno Popper Dip

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Appetizer
Cuisine: Tex-Mex
Ingredients Method

Ingredients
  

Dip
  • 1 4-ounce/113-gram can diced jalapeños, well drained
  • 8 ounces/227 grams cream cheese softened
  • 1 cup/about 240 grams sour cream
  • 1 tsp garlic powder
  • 2 cups/about 226 grams shredded cheddar cheese
  • ¾ cup/about 68 grams shredded Parmesan cheese
Topping
  • 1 cup/about 60 grams panko breadcrumbs
  • 4 Tbsp/57 grams butter or margarine melted
  • ¼ cup/about 23 grams shredded Parmesan cheese
  • 1 Tbsp/about 4 grams chopped fresh parsley

Method
 

  1. Preheat the oven to 375°F. Set out an 8×8-inch glass or ceramic baking dish.
  2. Beat the softened cream cheese, sour cream, and garlic powder on medium speed until fluffy and evenly combined.
  3. Mix in the well-drained diced jalapeños, cheddar, and ¾ cup Parmesan. Spread the filling evenly in the baking dish.
  4. Combine the panko, melted butter or margarine, remaining ¼ cup Parmesan, and parsley. Sprinkle evenly over the filling.
  5. Bake for 15–20 minutes, until the crumbs are golden, the filling is hot and soft, and the edges are gently sizzling. Serve warm; no resting time is required.