Jalapeño Popper Dip
Quick and easy cheesy dip loaded with jalapenos that is a perfect appetizer for a party!
Servings: 12
Calories: 462kcal
Ingredients
Dip
- 4 ounces diced jalapenos drained
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- ¾ cup shredded Parmesan cheese
Topping
- 1 cup Panko bread crumbs
- 4 Tablespoons butter
- 1 Tablespoon fresh parsley minced
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a mixing bowl cream together the cream cheese, garlic powder and sour cream until fluffy. Add cheddar cheese, ¾ c. Parmesan cheese and jalapenos, mix until combined.
- Spread into an 8x8 inch greased baking dish.
- In a small mixing bowl combine the topping ingredients. Sprinkle over the top of the dip mixture in baking dish.
- Bake 15-20 minutes or until hot and bread crumbs are golden brown.
- Serve with tortilla chips, crackers or baguette slices
Video
Notes
Store leftover jalapeno popper dip in an airtight container in the refrigerator for up to five days. To reheat leftover jalapeno popper dip, place in a microwave safe bowl and microwave on high for 30-60 seconds or until heated through.
To reheat it in the oven, place it in a preheated oven at 375 degrees Fahrenheit for 10-15 minutes depending on how much leftover dip you have.
Nutrition
Calories: 462kcal | Carbohydrates: 18g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 100mg | Sodium: 801mg | Potassium: 182mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1189IU | Vitamin C: 12mg | Calcium: 581mg | Iron: 2mg