Creamy Jalapeño Popper Dip
All the cozy, cheesy jalapeño popper flavors baked into a hot, bubbly dip with bright heat, a crunchy topper, and easy prep for game day, movie night, or a quick family snack.
Equipment
- Mixing bowl
- Skillet or small baking dish
- Oven
Ingredients
- 16 oz cream cheese softened
- 1 cup sour cream
- 2 cups shredded cheddar or cheddar jack divided
- 2 fresh jalapeños minced; seeds removed for milder heat or kept for hotter
- 1 can diced jalapeños drained; mild or hot to taste
- 2 cloves garlic minced
- 3 green onions thinly sliced
- 1/2 tsp paprika
- 1/2 tsp salt plus more to taste
- 1 lime juiced
Crunchy Topper
- 1/2 cup seasoned breadcrumbs
- 1 tbsp oil neutral or olive
- 1/2 cup shredded cheese for topping
Serving Options
- tortilla chips, toasted pita wedges, or crisp veggie sticks
Instructions
- Heat oven to 375°F (190°C). Soften cream cheese until stirrable, then mix with sour cream and 1½ cups shredded cheese to make a thick, spreadable base.
- Fold in minced fresh jalapeños, drained canned jalapeños, garlic, green onion, paprika, salt, and lime juice until evenly distributed.
- Spread into a small baking dish or skillet. Toss breadcrumbs with oil and the remaining ½ cup cheese, then scatter over the top.
- Bake 18–20 minutes until bubbling at the edges and lightly browned on top. Rest 5 minutes, then serve hot with dippers.
Notes
Heat control: for milder heat, remove seeds and membranes from fresh jalapeños and use mild canned; for hotter, keep some seeds or add a pinch of cayenne. Brighten with a squeeze of lime or chopped cilantro after baking. Make ahead: assemble up to 1 day in advance, cover, and chill; if baking from cold, add a few minutes. Store leftovers covered and reheat gently, stirring to restore creaminess. Serving ideas: garnish with jalapeño rounds, extra green onion, and paprika; spread leftovers on toast or in a quesadilla for a quick snack.