Creamy Baked Jalapeño Popper Dip for Parties and Game Day

Who’s ready for installment #4 of our lead up to the BIG GAME? Every party needs a little spice, and here’s one more to add to the spread as #DudeFoodWeek continues…

I’ve been obsessed with jalapeño poppers since I first heard about them. They combine several of my favorite things — crunchy exterior, creamy cheese, and a spicy kick — into a perfect hand-held bite.

SWOON.

That said, actual poppers are fussy and time-consuming to make. I’ll happily slow-roast or bake when the moment calls for it, but for snack-time I prefer something simple and fast. One day I had all the ingredients for classic poppers—cream cheese, shredded mozzarella, fresh jalapeños, garlic, mayonnaise, and panko—lined up on the counter and realized I didn’t have the time or patience to stuff each pepper.

That’s when inspiration struck: mince the peppers, fold them into the cheese mixture, sprinkle buttered panko on top, and bake. The result was Baked Jalapeño Popper Dip — all the flavor of poppers without the hassle.

Notes:

The dip has a noticeable kick, similar to a traditional popper. Heat level depends on the peppers you use. If you like it milder, use fewer jalapeños or taste a small sliver of a pepper first. If your peppers are mild, add more. If they’re extra hot, reduce them to suit your taste.
Leftovers (if you have any) are excellent spread on halved French bread and broiled until bubbly and golden.

Baked Jalapeno Popper Dip #ComfortFood #SuperbowlSnacks #GameDaySnacks #Dip

Baked Jalapeño Popper Dip

Rebecca Lindamood

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All the best elements of jalapeño poppers transformed into a creamy, gooey, spicy baked dip finished with crunchy buttered panko crumbs.

Ingredients

1 package cream cheese 8 ounces, softened
2 1/2 cups shredded mozzarella
3-5 fresh jalapeños stemmed, seeded, and finely minced; adjust quantity to taste
2 tablespoons mayonnaise
1 garlic clove peeled and minced or pressed
3/4 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper
2 tablespoons salted butter melted
1/2 cup panko bread crumbs

Instructions

Preheat oven to 400°F (200°C).
Butter a small casserole dish and set aside. Combine the cream cheese, shredded mozzarella, minced jalapeños, mayonnaise, garlic, salt, and cayenne. Use a potato masher or sturdy spoon to mix until smooth and evenly combined.
Spoon the mixture into the buttered dish and smooth the top. Toss the melted butter with the panko breadcrumbs and scatter evenly over the dip. Place the casserole on a rimmed baking sheet to catch any bubbling. Bake 20–28 minutes, until the dip is bubbly and the breadcrumbs are golden. Serve hot or warm with tortilla chips, vegetable sticks, crackers, or crusty bread.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.