Get the party started with this Jalapeno Popper Dip! Made with cream cheese, shredded cheese, jalapenos and crispy panko breadcrumbs, this dip is the perfect appetizer to serve with corn chips, bagel chips or tortilla chips.
2jalapeno peppers,diced, stems and seeds discarded if you don't want it spicy
1 1/2teaspoonsgarlic powder
optional garnish: cilantro and jalapenos
Preheat oven to 375°F. In a large mixing bowl, add cream cheese, sour cream, Mexican-blend cheese, shredded Parmesan, diced green chiles, jalapenos and garlic powder. Mix together with a fork until well combined.
In a small bowl, add panko breadcrumbs and melted butter. Mix together with a fork until all the breadcrumbs are coated with butter.
Transfer the cream cheese mixture to a 2-quart baking dish. Top with the breadcrumb mixture and bake for 22 to 25 minutes, until breadcrumbs are toasted and the jalapeno popper dip is bubbling.
Love bacon? Feel free to add in 1/4 cup of cooked chopped bacon. That's about 4 slices.
Don't have sour cream? You can substitute mayo instead.
Adjust the spice level - If you want some spice, I suggest leaving in the ribs and seeds when dicing the jalapenos. If you want even more spice, add in 1 or 2 diced serrano peppers.
Canned or fresh chiles - I used a mixture of canned diced green chiles and fresh jalapenos, but you can use only canned or all fresh if you prefer. If using all canned diced green chiles, use 2 4-ounce cans. If using all fresh jalapenos, use 4 peppers.
Storage - Cover the baking dish with aluminum foil and refrigerate for up to 7 days.
Reheating - To reheat in the oven, cover the baking dish with aluminum foil and heat in a 375°F oven for 10 minutes. To reheat in the microwave, transfer dip to microwave-safe container or plate and microwave on high for 1 to 2 minutes.