Jalapeno Popper Dip
This EASY Jalapeno Popper Dip is favorite around here. It’s the number one requested dish from all my friends and family gatherings. It’s creamy, warm and mouth-popping delicious! The crunchy topping sets this dip apart from the rest!
This appetizer stores great in your fridge for weeknight snacking, and even freezes well for a super easy go-to for unexpected company or that forgotten get-together you have no time to make something for.
- 16 oz Cream Cheese (softened)
- 1 cup Mayonnaise
- 1 cup Mexican Blend Shredded Cheese
- 4 oz Green Chiles (diced, canned)
- 4 oz Jalapeno (diced, canned (or fresh))
- 1/2 cup Parmesan Cheese (shredded or grated)
- 1/2 cup Parmesan Cheese (shredded or grated)
- 1 cup Panko
- 1/4 cup Butter (unsalted, melted)
Preheat oven to 375°F. Spray your casserole dish (2 QT) with nonstick cooking spray.
In a large mixing bowl, add your softened cream cheese, mayonnaise, diced green chiles, diced jalapenos, shredded Mexican Cheese blend, Parmesan Cheese and your pinches of salt/pepper/paprika. Blend well using an electric hand mixer or stand mixer. If you don’t have either – just blend it all up really well by hand using a whisk.
Spread the mixture into your greased casserole dish, spread smooth.
In a small bowl or on a large plate, mix the other 1/2 cup Parmesan Cheese, Panko breadcrumbs and melted butter. Fluff and mix using a fork. Sprinkle crumble mixture evenly over the dip filling.
Bake for 20-25 minutes. Check at 20 minutes… if topping is golden brown and the dip is kind of bubbly, it’s ready! You don’t want to overcook it.
- Serving
Let the dip cool for 5 minutes, but serve immediately after or while it's still warm. I like to serve this with Ritz Crackers, but this would honestly be good with the cracker or chip of your choice, or even some toasty baguette!