Jalapeño Popper Dip Recipe
Quick and easy cheesy dip loaded with jalapenos that is a perfect appetizer for any party!
Servings: 12
Calories: 462kcal
Equipment
Ingredients
Dip
- 4 ounces diced jalapenos drained
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 2 cups cheddar cheese shredded
- ¾ cup Parmesan cheese shredded
Topping
- 1 cup Panko bread crumbs unseasoned
- 4 Tablespoons butter salted
- 1 Tablespoon fresh parsley minced
- ¼ cup Parmesan cheese shredded
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a mixing bowl, cream together cream cheese, garlic powder and sour cream until fluffy. Add cheddar cheese, ¾ cup Parmesan cheese and jalapenos, mix until combined.
- Spread into a greased 8x8 inch baking dish.
- In a small mixing bowl, combine the Panko, butter, fresh parsley and 1/4 cup parmesan cheese. 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 warm.
Video
Notes
Fridge: Store leftover jalapeno popper dip in an airtight container in the for up to five days.
Freezer: I do not recommend freezing this dip once it has been heated through because the texture will change when it thaws.
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