Jalapeno Popper Dip
Enjoyyy! ❤️
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🧾 Ingredients 🧾
2 4-ounce cans of diced jalapeños
8 ounces of cream cheese, room temperature
1 cup of sour cream
1 teaspoon of garlic powder
2 cups (8 ounces) of freshly grated sharp cheddar cheese
1 cup (4 ounces) of freshly grated Parmesan cheese (3/4 cup for the dip and 1/4 cup for the topping)
1 cup of panko breadcrumbs
4 tablespoons of unsalted butter, melted
👨🍳 Instructions 👨🍳
1) Preheat oven to 350°F.
2) In a medium bowl, combine the sour cream, cream cheese, and garlic powder. Mix until smooth and fully combined.
3) Fold in 3/4 cup of the shredded Parmesan cheese, the sharp cheddar cheese, and the diced jalapeños until evenly distributed throughout the mixture.
4) In a small bowl, combine the panko breadcrumbs, melted butter, and remaining 1/4 cup of Parmesan cheese. Mix until the breadcrumbs are evenly coated in the butter.
5) Pour the cream cheese and jalapeño mixture into an oven-safe baking dish and spread into an even layer.
6) Evenly distribute the panko breadcrumb mixture over the top of the dip.
7) I recommend placing the baking dish on a sheet tray. This will catch any spillover during the baking process and make cleanup much easier.
8) Bake at 350°F for 20–30 minutes, until the top is golden brown and the dip is heated through.
9) Serve hot with your favorite chips. To reheat, either cover the baking dish with foil and place it back in the oven, or transfer the dip to a medium saucepan and heat over medium-low heat, stirring occasionally.
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