Description
This Baked Jalapeño Popper Dip is a creamy, cheesy appetizer bursting with the spicy kick of fresh jalapeños and green chilies. Topped with a buttery, crunchy cracker and Parmesan crust, it’s baked to golden perfection and perfect for parties or game day snacks.
Ingredients
Scale
Peppers
- 1/2 cup seeded and finely chopped fresh jalapeño peppers
- 1 can (4 oz.) chopped green chili peppers
- 1 teaspoon olive oil
Cheese & Dairy
- 2 packages (8 oz. each) cream cheese, softened
- 1 cup mayonnaise
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup butter or margarine, melted
Topping
- 25 buttery crackers like club crackers, crushed to 1 cup
Instructions
- Prepare Jalapeños: Cut the jalapeños in half lengthwise and scoop out the seeds. Finely chop the jalapeños to get approximately 1/2 cup.
- Sauté Jalapeños: In a small skillet, heat 1 teaspoon of olive oil over medium-high heat. Cook the chopped jalapeños for about 1 minute until softened, then set aside.
- Mix Dip Base: In a mixing bowl, combine the softened cream cheese, mayonnaise, chopped green chili peppers, sautéed jalapeños, shredded sharp cheddar cheese, and shredded Monterey Jack cheese. Stir thoroughly until well mixed.
- Prepare Baking Dish: Spoon the cheese and pepper mixture into a shallow 2-quart casserole dish or an 8 x 8 x 2-inch baking dish that has been coated with cooking spray.
- Crush Crackers: Place the buttery crackers into a ziplock bag and crush them gently with a rolling pin until you get coarse crumbs—not powder.
- Mix Topping: In a small bowl, combine the crushed crackers with the freshly grated Parmesan cheese.
- Add Butter to Topping: Pour the melted butter over the cracker and cheese crumb mixture, stirring well to evenly coat the crumbs.
- Top Dip: Sprinkle the buttery cracker and cheese crumb mixture evenly over the prepared dip in the baking dish.
- Bake: Bake at 400°F (205°C) for 15 to 20 minutes until the topping is golden brown and the dip is bubbly around the edges.
- Serve: Allow to cool slightly, then serve warm with additional buttery crackers for dipping.
Notes
- For less heat, remove all jalapeño seeds and membranes.
- This dip can be prepared a day ahead; refrigerate before baking and bake just before serving.
- Use a mix of sharp cheddar and Monterey Jack cheese to balance flavor and meltability.
- Butter crackers like club crackers provide the best flavor and texture for the topping.
- If desired, garnish with chopped fresh herbs like cilantro or green onions for extra color and flavor.
