Description
This Jalapeño Cream Cheese Dip is a creamy, cheesy appetizer with a spicy kick from fresh jalapeños. Baked to bubbly perfection and topped with optional buttery panko breadcrumbs for added crunch, it’s perfect for parties, game days, or casual snacking. Served warm with crackers, tortilla chips, or veggies, this dip is a crowd-pleaser with customizable heat levels.
Ingredients
Scale
Dip
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 3–4 jalapeños, finely chopped (seeds removed for less heat)
- 2 tablespoons chopped green onions
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Topping
- ¼ cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat the Oven. Set your oven to 375°F (190°C) to prepare for baking the dip.
- Mix the Base. In a medium bowl, blend the softened cream cheese and sour cream until smooth and creamy to create the dip’s base.
- Add Flavorful Ingredients. Stir in the shredded cheddar cheese, Parmesan cheese, finely chopped jalapeños, green onions, garlic powder, salt, and black pepper until all ingredients are well combined.
- Spread into Baking Dish. Evenly spread the cheese and jalapeño mixture into a small baking dish, smoothing the top for even cooking.
- Prepare Topping (Optional). If using, combine the panko breadcrumbs with melted butter, then sprinkle this mixture evenly over the dip for a crunchy, golden crust.
- Bake the Dip. Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is bubbly and the topping is lightly golden.
- Serve Warm. Remove from oven and serve the dip warm alongside crackers, tortilla chips, or sliced vegetables for dipping.
Notes
- For extra heat, leave some jalapeño seeds in the dip or add a dash of hot sauce.
- This dip can be served cold by skipping the baking step for a quick, no-heat option.
- Easily double the recipe for larger gatherings or parties.
