Baked Jalapeño Popper Dip

(from castro15’s recipe box)

Categories: Appetizers


  • 1 pound cream cheese, at room temperature
  • 1 cup sour cream
  • 1 1/2 cups seeded and diced jalapeños (6 to 8 medium jalapeños), plus more for garnish
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup finely crushed Ritz crackers (about 24 crackers)
  • 1/2 cup finely grated Parmesan cheese (about 1 ounce)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • Chopped fresh parsley leaves, for garnish (optional)
  • For serving: wavy potato chips, crudités, pita chips, or pretzels


  1. Arrange a rack in the middle of the oven and heat to 375℉.

  2. Place the cream cheese and sour cream in a large bowl and stir to combine. Add the jalapeños, cheddar cheese, garlic powder, salt, and pepper and mix until evenly combined. Transfer the dip to a 9-inch cast iron skillet or 2-quart baking dish.

  3. Place the crushed crackers, Parmesan, and butter in a medium bowl and stir until combined. Spread in an even layer over the dip.

  4. Bake until the dip is heated through and the top is golden-brown, 20 to 25 minutes. Let sit for 5 minutes before serving. Top with extra diced jalapeños and parsley if desired. Serve warm with chips, crudités, or pretzels for dipping.

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