Jalapeño Popper Creamy Dip

Jalapeño Popper Dip is that snack table showstopper I bring out during chilly game nights. It tastes like your favorite bar appetizer but in a creamy, scoopable form. Roasted jalapeños bring a mellow heat, blended smooth with tangy cream cheese and cheddar. The panko topping bakes up gold and crunchy, perfect for scooping with fresh veggies or chips.

The first time I made this, my friends polished it off before halftime and begged for the recipe. Now it comes to every potluck and always disappears fast.

Ingredients

• Jalapeños: Roasting these brings out deep smoky flavor Select plump firm peppers for best results
• Cream cheese: Gives creamy body and tang at room temperature for easier mixing Choose full fat for richness
• Sour cream: Adds lightness and subtle acidity Always use fresh not watery
• Shredded mild cheddar: Lends melty texture and a classic popper twist Freshly shredded melts better than pre-bagged
• Pimientos: For sweet color and a touch of complexity Look for jars packed in water not oil
• Kosher salt: Brings out all flavors We use Diamond Crystal for consistency
• Garlic powder: Rounds out the savory notes Make sure your garlic powder is fresh
• Panko breadcrumbs: Form the crunchy golden crust Choose Japanese-style panko for light texture
• Chopped fresh parsley: Fresh green flavor and brightness Pick leaves free from wilt or yellowing
• Extra-virgin olive oil: Helps crisp the topping Use your favorite robust variety here
• Sweet-potato chips and crudités: For dipping Serve a mix for color and crunch

Step-by-Step Instructions

Char the Jalapeños:

Set your broiler to high and move the oven rack about six inches from the element. Place jalapeños on a rimmed baking sheet and broil until blistered and blackened all over turning once. This brings out rich roasted notes Plan about eight minutes

Steam and Peel the Peppers:

Transfer the roasted jalapeños to a bowl and cover tightly. Let them steam for ten minutes to loosen the skins. Peel away the skins, remove the stems and scoop out seeds for less heat

Blend the Dip:

Add the peeled jalapeños to a food processor along with cream cheese, sour cream, cheddar, pimientos, salt, and garlic powder. Process until everything is completely smooth and creamy. You want no big pieces left

Fill the Baking Dish:

Scrape the mixture into a one-quart oven-safe baking dish. Smooth the top with a spatula so it bakes evenly

Mix the Crunchy Topping:

In a small bowl combine panko breadcrumbs with chopped parsley and drizzle in olive oil. Stir so all crumbs are moistened. Sprinkle this evenly over the dip

Bake Until Golden:

Heat your oven to three hundred seventy five degrees. Bake the dip until it bubbles at the edges and the topping is a deep golden brown. Check at fifteen minutes but it may need up to twenty

Serve Up:

Set out the bubbling dip right away with a spread of sweet potato chips and fresh crudités. It is best hot and crispy

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My favorite part is the smoky taste of roasted jalapeños. Every time I roast them, the kitchen fills with a deep earthy scent that reminds me of backyard barbecue nights with friends.

Storage Tips

Let the dip cool before covering and refrigerate leftovers in an airtight container. It will keep for up to three days. Warm up leftovers in the oven at three hundred twenty five degrees until hot through and topping is crisp again. Do not microwave or you lose the texture on top.

Ingredient Substitutions

If you prefer mild dip use less jalapeño or swap in poblano peppers. For dairy free use vegan cream cheese and sour cream plus dairy free cheese shreds. No pimientos No problem Try roasted red peppers finely diced.

Serving Suggestions

Beyond chips and raw veggies this dip is fantastic spread on toasted crostini or tucked into a warm tortilla. For a fun twist serve alongside chicken wings and cold beer. Garnish with a few fresh jalapeño slices for color if you want to impress.

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Popper Party History

Jalapeño poppers are said to have originated in Texas where spicy comfort foods rule. The classic pub appetizer was reimagined as a warm cheesy dip that is even easier to share and way less messy.

Recipe FAQs

→ How do I make the dip less spicy?

For milder flavor, remove all seeds and membranes from jalapeños or substitute with mild green chiles.

→ Can I prepare the dip ahead of time?

Yes, assemble and refrigerate. Add panko topping just before baking to keep it crisp.

→ What are the best dippers for serving?

Sweet-potato chips, carrot sticks, celery, blanched cauliflower, or cucumber spears pair well for dipping.

→ Is there a way to make this gluten-free?

Use gluten-free panko or crushed gluten-free crackers as a substitute for traditional panko breadcrumbs.

→ Can I add bacon or other mix-ins?

Crispy bacon pieces or diced jalapeños can be folded in for extra texture and smoked flavor if you like.