Super Bowl Jalapeno Popper (Printable)

Cheesy jalapeño popper dip baked with a crispy topping, ideal for sharing during gatherings.

# What You 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 - 2 tbsp melted unsalted butter
07 - 1/4 cup grated Parmesan cheese

→ 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

# Steps:

01 - Preheat 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.
08 - Serve warm with tortilla chips, crackers, or fresh vegetable sticks.

# Expert Advice:

01 -
  • The combination of three cheeses creates this incredible depth of flavor that hits you before the heat even kicks in.
  • You get all the satisfaction of jalapeño poppers without the finicky work of stuffing and frying individual peppers.
  • The panko Parmesan crust is the kind of topping that makes people scrape the very edges of the baking dish.
02 -
  • I once skipped the cooling step and burned the roof of my mouth so badly I could not taste anything for days, but those five minutes really do matter.
  • The dip will stay hot for surprisingly long, so do not worry if people are grazing on it throughout an entire quarter.
  • If the topping starts browning too quickly, loosely tent with foil for the last few minutes of baking.
03 -
  • Grating your own cheese instead of buying pre shredded makes a huge difference in how smoothly it melts.
  • A glass baking dish lets you see exactly when those gorgeous bubbles start forming around the edges.

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