Oven Baked Jalapeño Popper Dip
You get all the flavor of a Jalapeño Popper without all the work in this easy to make oven baked dip that comes together in a snap.
Equipment
- Oven safe casserole dish.
Ingredients
- 8 zo cream cheese, softened
- ½ cup sour cream
- ½ cup mayonaise
- 4 cloves garlic, minced
- 2 cups cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 oz can diced Jalapeño peppers, do not drain off liquid
- 1 cup Panko breadcrumbs
- 4 tbsp butter, melted
Scoopers:
- Ritz crackers
- tortilla chips, corn chips or potato chips
- assorted veggies, such as sliced cucumbers, bell peppers, etc.
Instructions
- Preheat oven to 375℉.
- Grease an oven safe casserole dish. Set aside.
- In the bowl of a stand mixer, add softened cream cheese, sour cream, mayonnaise, and minced garlic.
- Blend on medium speed until well combined.
- Add cheddar cheese, ¾ cup parmesan cheese (reserve ¼ cup for topping), and the can of diced Jalapeños. Stir together on low speed to combine.
- Spread mixture into prepared casserole dish. Set aside.
- In a mixing bowl stir together bread crumbs, reserved ¼ cup of Parmesan cheese, and melted butter.
- Spread the breadcrumb mixture evenly over the dip in the casserole dish.
- Bake for 15-20 minutes or until dip is heated through and breadcrumbs are a rich golden brown.
- Serve hot with Ritz crackers, chips or assorted fresh veggies for scooping.