Super Bowl Jalapeño Popper (Print View)
Creamy cheddar and jalapeño baked dip with a crunchy topping, ideal for sharing at parties.
# What You'll 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
# Method:
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.
# Insider Tips:
01 -
- Everything you love about jalapeño poppers without the tedious individual stuffing process
- The topping gets impossibly crispy while underneath stays molten and gooey
- It actually tastes better after sitting out for 15 minutes, giving you zero stress about timing
02 -
- Cold cream cheese creates tiny unappealing lumps that will not disappear in the oven
- Overbaking will cause the cheesy layer to separate from the dish edges
- The topping needs those full 25 minutes to achieve the right crunch
03 -
- Wear gloves when dicing jalapeños and do not touch your face for hours afterward
- The dip is at its absolute best about 10 minutes after leaving the oven