Description
This Baked Jalapeño Popper Dip is a creamy, spicy appetizer featuring a blend of cream cheese, mayonnaise, chopped jalapeños and green chilies, shredded cheddar and Monterey Jack cheeses. Topped with a buttery, cheesy cracker crumb crust and baked until golden brown, it’s perfect for sharing at parties or casual gatherings.
Ingredients
Scale
Peppers
- 1/2 cup seeded and finely chopped fresh jalapeño peppers
- 1 teaspoon olive oil
- 1 can (4 oz.) chopped green chili peppers
Dip Base
- 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
Topping
- 25 buttery crackers (like club crackers), crushed to 1 cup crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup butter or margarine, melted
Instructions
- Prepare Jalapeños: Cut jalapeños in half lengthwise and scoop out seeds. Finely chop the jalapeño peppers.
- Sauté Jalapeños: In a small skillet, cook the chopped jalapeño peppers in olive oil over medium-high heat for about 1 minute until softened. Remove from heat and set aside.
- Mix Dip Ingredients: 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 them until the mixture is well blended. Spoon the mixture into a shallow 2-quart casserole dish or an 8x8x2-inch baking dish lightly coated with cooking spray.
- Crush Crackers: Place the buttery crackers into a ziplock bag and gently crush them with a rolling pin. Aim for crumbs rather than powder.
- Prepare Cracker Topping: In a small bowl, stir together the crushed crackers and freshly grated Parmesan cheese.
- Add Butter to Topping: Pour the melted butter over the cracker and cheese mixture, then stir until the butter is evenly incorporated with the crumbs.
- Top and Bake: Sprinkle the cracker crumb mixture evenly over the dip in the baking dish. Bake in a preheated oven at 400°F for 15 to 20 minutes, or until the topping is golden brown and the dip is bubbly. Serve warm with additional crackers for dipping.
Notes
- Be sure to remove the seeds from jalapeños to control the heat level, or leave some seeds in if you prefer a spicier dip.
- Allow the cream cheese to soften at room temperature for easier mixing.
- This dip is best served warm right out of the oven but can be reheated gently.
- For a milder version, reduce or omit the jalapeños.
- Use sturdy crackers for dipping to prevent them from breaking easily.
