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baked golden brown jalapeno dip in casserole.

Baked Cream Cheese Dip With Jalapenos

Jalapeno popper dip is a perfect party appetizer! This creamy, spicy dip combines cream cheese, yogurt, cheese, and spicy jalapenos. It pairs perfectly with tortilla chips, crackers, or veggies for a healthier choice. Customize the spice level to your liking and savor this twist on classic jalapeño poppers.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Servings 8 servings
Calories 2595 kcal

Video

Ingredients
  

For Jalapeno Dip

  • 4 ounces jarred jalapenos , diced
  • 8 ounces cream cheese , softened
  • 1 cup plain greek yogurt , unsweetened
  • 1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 cup mozzarella freshly , grated
  • 1 cups cheddar cheese, grated
  • ¾ cup parmesan cheese , grated
  • A pinch of salt
  • black pepper to taste

For Topping

  • 1 cup bread crumbs
  • 4 tablespoons butter, melted and cooled
  • ¼ cup parmesan cheese, shredded
  • 1 tablespoon green onion, sliced for garnish
  • sliced fresh jalapeños, for garnish

Instructions
 

  • Preheat the Oven: Heat your oven to 375 degrees Fahrenheit.
  • Prepare the Dip: In a large bowl, combine the cream cheese, onion powder, garlic powder, and yogurt. Whisk them together until you achieve a creamy consistency.
  • Add Cheeses and Jalapenos: Stir in the cheddar cheese, ¾ cup of grated Parmesan cheese, mozzarella, and diced jalapenos. Mix everything thoroughly.
  • Transfer to Casserole Dish: Place the cream cheese mixture into an 8-inch casserole dish (you can use one that's around 8 ½ x 7 inches).
  • Prepare the Topping: Combine the breadcrumbs, melted butter, and ¼ cup of shredded Parmesan cheese. Sprinkle this mixture evenly over the creamy filling.
  • Bake: Bake the dish in the preheated oven for 20-25 minutes or until the top becomes golden brown and crispy.
  • Sprinkle chopped green onions and more fresh jalapeno slices on top of the dip and serve with corn chips and veggie sticks.

Notes

  • To Store. Cool the dip and place it in an airtight container or cover it with plastic wrap. Refrigerate for 1-2 days. Reheat in the oven until warm.
  • Freezing. Combine all ingredients, transfer unbaked dip to a freezer-safe container, and freeze for up to a month. Thaw in the fridge overnight, then bake as directed until warm and the cheese is bubbly and browned.
    It is best not to freeze the cooked dip as it may ruin its texture after thawing.

Nutrition

Calories: 2595kcalCarbohydrates: 121gProtein: 133gFat: 176gSaturated Fat: 100gPolyunsaturated Fat: 9gMonounsaturated Fat: 44gTrans Fat: 0.01gCholesterol: 523mgSodium: 6626mgPotassium: 1386mgFiber: 8gSugar: 26gVitamin A: 7715IUVitamin C: 11mgCalcium: 2994mgIron: 9mg
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