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Crispy Baked Jalapeño Popper Dip Recipe with Golden Panko Topping

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A creamy, cheesy jalapeño popper dip baked with a golden, crispy panko topping that’s easy to make and perfect for parties.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (120 ml) sour cream
  • 1 cup (100 g) sharp cheddar cheese, shredded
  • ½ cup (50 g) Monterey Jack cheese, shredded
  • 2 medium fresh jalapeños, seeded and finely chopped
  • 2 cloves garlic, minced
  • 2 stalks green onions, thinly sliced
  • ¾ cup (75 g) panko breadcrumbs
  • 3 tbsp (42 g) unsalted butter, melted
  • 1 tsp smoked paprika (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Carefully slice the jalapeños in half, remove seeds if desired, and finely chop.
  3. In a mixing bowl, combine the softened cream cheese and sour cream. Blend until smooth and creamy.
  4. Add the shredded cheddar and Monterey Jack cheeses, minced garlic, chopped jalapeños, and sliced green onions. Stir gently to combine.
  5. Season with salt, pepper, and smoked paprika. Start with ½ tsp salt and ¼ tsp pepper, adjusting to taste.
  6. Transfer the mixture into a greased oven-safe baking dish and spread evenly.
  7. In a small bowl, mix the panko breadcrumbs with the melted butter until all crumbs are coated.
  8. Sprinkle the buttered panko evenly over the top of the dip.
  9. Bake for 20-25 minutes, or until the filling is bubbly and the panko topping is golden brown and crisp. Cover with foil after 15 minutes if browning too quickly.
  10. Remove from oven and let cool for 5 minutes before serving.

Notes

Use dairy-free cream cheese and sour cream for a vegan option. Almond flour can replace panko for gluten-free but topping will be less crispy. Melt butter before mixing with panko for best texture. Cover with foil if topping browns too fast. Stir dip before serving to balance flavors.

Nutrition

Keywords: jalapeño popper dip, baked dip, panko topping, party dip, creamy cheese dip, spicy appetizer