The Best Jalapeño Popper Dip
The best jalapeño popper dip delivers all the bold, spicy flavors of the classic appetizer in an easy-to-scoop, baked format. It features a rich and creamy cheese base topped with a signature golden-brown panko crunch for the ultimate party snack.
Equipment
- cutting board
- chef's knife
- small frying pan
- box grater (or shred the cheese in your food processor with the appropriate blade)
- 6 cup or larger food processor (this can also be made in a blender, or in a large mixing bowl with an electric hand mixer)
- 8- or 9-inch baking dish or pie plate (greased)
- small microwavable bowl
Ingredients
- 1 cup fresh jalapeños diced (about 2-3 peppers)
- 8 oz reduced fat cream cheese softened at room temperature
- 1 cup reduced fat sour cream
- 1 tablespoon dry ranch seasoning
- 1 teaspoon garlic powder
- 8 oz (2 cup) extra sharp cheddar cheese shred from block for best texture and creaminess
- 4 oz (1 cup) Monterey or Pepper Jack cheese shred from block for best texture and creaminess
- 3 tablespoon butter
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ¼ cup fresh chives finely chopped
Instructions
- Preheat oven to 350℉.
- Wash and stem jalapeños; finely dice.**Place diced peppers in a frying pan and sauté over low/medium heat until slightly soft (about 5 minutes).
- To a food processor, add the softened cream cheese, sour cream, ranch, and 1 teaspoon garlic powder. Blend until smooth, then add the sautéed jalapeños, reserving 2 tablespoon of the peppers for the panko topping.
- Add the freshly shredded cheddar and Monterey/pepper jack cheese to the processor next; blend until smooth. Transfer mixture to prepared baking dish.
- In a microwave safe bowl, melt butter. Remove from heat and add panko and ½ teaspoon garlic powder. Stir in reserved jalapeños, then sprinkle this mixture on top of the cheese, making sure all of the cheese mixture is covered.
- Bake, uncovered, for 20-25 minutes or until cheese mixture is bubbling ad topping is golden-brown. Remove from oven; top with chopped chives. Serve immediately.
Notes
**The easiest way to control the pepper's heat is to remove the seeds and white membranes. Do this before dicing your fresh jalapeños. You can also sauté the peppers longer to mellow their flavor. Alternatively, use fewer jalapeños if you prefer a very mild kick.
You can make this dip ahead of time and refrigerate for up to 24 hrs. (covered) before baking. Have the dip sit on your counter for 30 minutes before you bake it. It may also need extended baking time to warm through.
Store leftovers in an airtight container in the refrigerator for up to four days. When you're ready for more, reheat the dip in the oven or microwave. Heat it until it is warm and bubbly again. This dip can also be enjoyed cold without reheating.
For the smoothest, creamiest texture, make sure your cream cheese is completely softened to room temperature before mixing. If the cheese is too cold, you’ll get tiny white lumps in your dip. These are nearly impossible to stir out, even with a food processor.
Nutrition
Calories: 231kcalCarbohydrates: 9gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 52mgSodium: 418mgPotassium: 167mgFiber: 0.5gSugar: 2gVitamin A: 672IUVitamin C: 19mgCalcium: 272mgIron: 1mg
Tried this recipe?Let us know how it was!