Jalapeno Popper Dip

Prep 10 min · Cook 15 min · Serves 12 · Original recipe

🧾 Ingredients

Produce

• 1 tbsp chopped fresh parsley

Dairy

• 8 oz #cream-cheese, softened
• 1 cup sour cream
• 2 cups shredded cheddar
• 3/4 cup shredded #parmesan, plus 1/4 cup for the topping
• 4 tbsp butter or margarine, melted

Pantry & Dry Goods

• 4 oz diced #jalapeno, canned and well drained (or 4-6 fresh, roasted)
• 1 cup #panko bread crumbs

Spices & Seasonings

• 1 tsp garlic powder

🔪 Instructions

1. Heat the oven to 375°F.
2. Beat the cream cheese, sour cream, and garlic powder until fluffy.
3. Stir in the cheddar, 3/4 cup Parmesan, and jalapeños. Spread in an 8x8 baking dish.
4. Mix the Panko, melted butter, remaining 1/4 cup Parmesan, and parsley. Sprinkle over the dip.
5. Bake 15-20 minutes, until hot and the topping is golden.

📝 Notes

• Fresh jalapeños should be roasted first, or they stay crunchy. Keep the seeds for more heat.
• Greek yogurt works in place of the sour cream. About 1/4 cup crisp chopped bacon is a good add-in.
• Make ahead up to 3 days: spread the dip in the dish and refrigerate, keep the topping in a separate bag, and sprinkle it on just before baking.
• Serve with bagel chips, tortilla chips, crackers, or bread.