This jalapeno popper dip has all the flavors of the classic appetizer but in a creamy cheesy easy party dip!
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 12
Ingredients
1(8-ounce) packagecream cheese, softened
½cupsour cream
1teaspoongarlic powder
1(4-ounce) candiced jalapeno peppers, drained
1 ½cupsshredded cheddar cheese
½cupgrated parmesan cheese
Topping
1cupcrushed Ritz crackers
4Tablespoonsunsalted butter, melted
¼cupgrated parmesan cheese
1Tablespoonchopped fresh parsley
For serving: Baguette slices, Bagel or pita chips, or Tortilla chips
Instructions
Preheat oven to 375°F. Place a 8x8-inch baking dish on a baking sheet.
In a stand mixer fitted with the paddle attachment, mix the cream cheese, sour cream, and garlic powder on medium-high until light and airy. Fold in the jalapenos, cheddar cheese, and parmesan. Using a rubber spatula, spread evenly in the bottom of the baking dish.
Topping
In a medium bowl, mix together the Ritz crackers, butter, parmesan, and parsley until well combined. Sprinkle evenly over the the jalapeno mixture.
Bake for 15 to 20 minutes, or until cheese is bubbly and topping is golden brown.
Serve immediately with . Best served warm.
Notes
Variations:
Use fresh jalapenos. You will need 4 to 6 fresh jalapenos, roasted and diced. Keep the seeds for a spicy kick.
Replace sour cream with Greek yogurt.
Add bacon. Fold in about 1/4 cup crisp chopped bacon with the jalapenos.
Use panko bread crumbs in place of the Ritz crackers.
Make ahead: This dip can be made up to 3 days ahead of time and kept in the refrigerator. Simply make the dip without the topping and cover with plastic wrap. Right before baking, add the topping.