Super Bowl Jalapeño Popper Dip (Printable)
A creamy baked dip featuring cheddar, Monterey Jack, and spicy jalapeños with a crunchy topping.
# What You Need:
→ Base
01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1 cup shredded cheddar cheese
04 - 1 cup shredded Monterey Jack cheese
05 - 1/2 cup grated Parmesan cheese
06 - 4-5 fresh jalapeños, seeded and finely diced
07 - 2 cloves garlic, minced
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp salt
10 - 1/4 tsp black pepper
→ Topping
11 - 1/2 cup Panko breadcrumbs
12 - 1/4 cup grated Parmesan cheese
13 - 2 tbsp unsalted butter, melted
14 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat the oven to 375°F. Grease a 9-inch round baking dish or similar oven-safe dish.
02 - In a large bowl, mix together the cream cheese, sour cream, cheddar, Monterey Jack, Parmesan, jalapeños, garlic, smoked paprika, salt, and black pepper until well combined.
03 - Spread the mixture evenly into the prepared baking dish.
04 - In a small bowl, combine Panko breadcrumbs, Parmesan, and melted butter. Sprinkle evenly over the dip.
05 - Bake for 20-25 minutes, or until bubbly and golden brown on top.
06 - Remove from oven and let cool for 5 minutes. Garnish with chopped parsley if desired. Serve warm with tortilla chips, crackers, or sliced baguette.
# Expert Suggestions:
01 -
- This is the kind of recipe that makes people hover around the oven waiting for the timer to go off because it smells incredible while baking
- Everything comes together in one bowl and bakes into this addictive combination of textures that somehow works with everything from crackers to carrot sticks
02 -
- I once skipped softening the cream cheese and ended up with tiny lumps throughout the dip that nobody wanted to eat, so do not skip that step
- The topping will look like way too much when you are sprinkling it on but it somehow compresses while baking and turns into the perfect crunchy layer
03 -
- Grate your own cheese instead of buying pre-shredded bags because the anti-caking coating in packaged cheese prevents it from melting into that silky smooth texture you want
- If the top starts browning too quickly, loosely tent with foil for the last few minutes of baking