Jalapeno Popper Dip Recipe

5 from 9 votes

Jalapeno Popper Dip Recipe

Jalapeno Popper Dip is a warm, cheesy appetizer with cream cheese, cheddar, feta, jalapeños, and a buttery Ritz cracker topping.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

For the Dip:

8 ounces cream cheese softened
1 cup plain Greek yogurt, or sour cream
1 cup shredded white cheddar cheese
⅓ cup Feta Cheese, about 2 ounces
1 (4-ounce) can jalapeños

For the Topping:

¼ cup Parmesan cheese
½ cup crushed Ritz crackers, about 10-11 crackers
2 tablespoons butter melted
Fresh cilantro chopped
Fritos, crackers, or chips

Instructions

Preheat oven to 350°F.
In a medium mixing bowl, beat cream cheese, yogurt, cheddar cheese, feta cheese, and jalapeños until well combined. Spread into a 1.5-quart shallow baking dish or small cast iron skillet.
In a small bowl, mix together the crushed crackers, Parmesan cheese, and butter until it's all moist. Sprinkle over the top of the cheese mixture.
Bake for 20-25 minutes until the top is golden and the dip begins to bubble. Let it cool for 5 minutes. Sprinkle with cilantro and serve with Fritos, crackers, or other chips.

Video

Notes

Recipe Tips.

Soften the cream cheese before mixing so the dip turns out smooth.
Beat the dip ingredients until fully combined so the jalapeños and cheeses are evenly mixed.
Use a shallow baking dish or small cast iron skillet so the topping gets golden and crisp.
Let the dip cool for 5 minutes before serving so it thickens slightly and is easier to scoop.
Make-ahead tip: mix the dip and topping separately earlier in the day, refrigerate, then add the topping and bake when ready.

Make ahead of time. Before adding the Ritz cracker topping, cover and store the Jalapeño Popper Dip recipe in the fridge for up to 24 hours ahead of time. Before baking, make the topping, sprinkle on top, and bake.

Store. Do not leave out for more than a couple of hours. Cover and store leftovers in the fridge for up to 3 days.

Freeze. Store in an airtight container in the freezer. The texture may change when it thaws, but it will be just as tasty.

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