Jalapeño Popper Dip
If you love poppers, but stuffing and wrapping them feels like a chore when people are arriving soon. This version bakes in one dish and stays thick enough to scoop without turning runny.
Ingredients
- 1 can (4 oz) diced pickled jalapeños see notes for fresh jalapenos
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- ¾ cup shredded Parmesan cheese
Topping
- 1 cup Panko bread crumbs
- 4 tablespoons melted butter
- ¼ cup shredded Parmesan cheese
- chopped jalapenos, for garnish
Instructions
- Preheat oven to 375°F.
- With a mixer on medium, combine cream cheese, garlic powder and sour cream until smooth.
- Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapenos, mix well.
- Spread into an 8x8 baking dish.
- Combine bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and parsley.
- Sprinkle the crumb topping over the cream cheese mixture.
- Bake 15-20 minutes, or until hot and breadcrumbs are golden brown.
Cooks Tips
If using fresh jalapenos, you'll need about 3 to 4 jalapenos. Roast them whole until tender. Slice in half. Remove some or all of the seeds. More seeds equals more spiciness. Finely chop the roasted peppers.