Jalapeño Popper Dip
This Jalapeño Popper Dip appetizer is a warm, creamy recipe with a crunchy topping that will be the surprise hit at any party or gathering.
Servings 8
Calories 576kcal
Ingredients
- 2 (8 ounce) blocks cream cheese, softened to room temperature
- 1 cup mayonnaise
- 1 cup shredded Mexican Cheese Blend
- 1 cup shredded Parmesan Cheese (divided use, can use grated cheese)
- 4 ounce can chopped green chiles (undrained)
- 4 ounce can chopped pickled jalapeños
- 1 cup Panko bread crumbs
- ¼ cup salted butter (1/2 stick), melted
- salt, pepper, dried parsley (to taste)
Instructions
- Preheat oven to 375F degrees. Spray a 2-quart casserole dish with nonstick cooking spray.
- Using an electric mixer (or a food processor), mix together 2 (8 ounce) blocks cream cheese, softened to room temperature, 1 cup mayonnaise, 1 cup shredded Mexican Cheese Blend, ½ cup shredded Parmesan cheese, 4 ounce can chopped green chiles and 4 ounce can chopped pickled jalapeños. Add a pinch of salt and pepper.
- Spread the dip filling into your casserole dish.
- In a bowl, mix together 1 cup Panko bread crumbs, 1/2 cup shredded Parmesan cheese and 1/4 cup salted butter (1/2 stick), melted (and a bit of dried parsley, optional).
- Sprinkle crumb mixture evenly over dip filling.
- Bake for about 20 minutes (on the middle rack).
- Topping should be golden brown and the dip should be gently bubbling around the edges. Serve with your favorite buttery crackers or tortilla chips.
Video
Notes
- You can add about 1/2-1 cup of cooked and crumbled bacon if you prefer this with bacon.
- See my notes and ingredient list in the above post for more tips.
Nutrition
Calories: 576kcal | Carbohydrates: 10g | Protein: 13g | Fat: 54g | Sodium: 1047mg | Fiber: 1g | Sugar: 3g
