Serves: 12 servings
1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
1 8oz package cream cheese, softened
1 cup sour cream
1 teaspoon garlic powder
2 cups shredded cheddar cheese
3/4 cup shredded parmesan cheese
1 cup Panko bread crumbs
4 tablespoons butter or margarine, melted
1/4 cup shredded parmesan cheese
1 tablespoon fresh parsley
Preheat oven to 375 degrees.
With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.
Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well.
Spread into an 8×8 baking dish.
Combine bread crumbs, melted butter, 1/4 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.
Author’s notes: And just a note, I have successfully replaced the sour cream in this recipe with Greek yogurt several times. If you’re a bacon fan, you can add about 1/4 cup crisp chopped bacon into the mixture.
To prepare this jalapeno popper dip ahead of time, combine the ingredients as directed and spread it into the dish and refrigerate. Combine the topping ingredients and place them in a separate container or sandwich bag and sprinkle them on just before baking.
Jalapeno Popper Dip is my go to party appetizer. Rich cream cheese, spicy diced jalapenos and sharp cheddar are topped with crispy Panko bread crumbs and baked until warm and gooey. The result is the most incredible dip, reminiscent of the appetizer we all love so much!