Super Bowl Jalapeno Popper (Printable)
Creamy, spicy baked jalapeño dip with cheddar and Monterey Jack cheeses, great for snacking.
# What You'll Need:
→ Dairy & Cheese
01 - 8 oz cream cheese, softened
02 - 1 cup shredded sharp cheddar cheese
03 - 1 cup shredded Monterey Jack cheese
04 - 1/2 cup sour cream
05 - 1/4 cup mayonnaise
06 - 1/4 cup grated Parmesan cheese
07 - 2 tbsp melted unsalted butter
→ Vegetables
08 - 4 fresh jalapeños, seeded and finely diced
09 - 2 green onions, thinly sliced
10 - 2 cloves garlic, minced
→ Seasonings
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp onion powder
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
→ Topping
15 - 1/2 cup panko breadcrumbs
# How-To Steps:
01 - Preheat your oven to 375°F.
02 - In a large mixing bowl, combine cream cheese, cheddar cheese, Monterey Jack cheese, sour cream, and mayonnaise. Mix until well blended and smooth.
03 - Fold in the diced jalapeños, green onions, garlic, smoked paprika, onion powder, salt, and pepper until thoroughly combined.
04 - Transfer the mixture to a medium oven-safe baking dish (about 1 quart capacity), smoothing the top.
05 - In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese until well combined. Sprinkle evenly over the dip.
06 - Bake for 20–25 minutes, or until the dip is bubbling and the topping is golden brown.
07 - Remove from the oven and allow to cool for 5 minutes. Garnish with extra jalapeño slices and green onions if desired. Serve warm with tortilla chips, crackers, or fresh vegetable sticks.
# Expert Suggestions:
01 -
- Everything you love about jalapeño poppers without the tedious stuffing and wrapping process
- The crispy buttery panko topping creates this incredible texture contrast against the creamy base
02 -
- Room temperature cream cheese is non-negotiable here—cold cream cheese creates stubborn lumps that ruin the texture
- Don't skip the resting period after baking, otherwise the dip will be too loose and runny
03 -
- Use a light touch when folding in the jalapeños to avoid breaking down the cheese texture too much
- Make the dip up to 24 hours ahead, refrigerate without the topping, then add panko just before baking