Baked Jalapeño Popper Dip
Everything wonderful about jalapeño poppers in a creamy, gooey, cheesy, spicy, hot dip topped with crunchy buttered panko crumbs.
Ingredients
- 1 package Cream Cheese 8 ounce, softened
- 2 1/2 cups shredded mozzarella
- 3-5 fresh jalapenos depending on heat preference, stemmed, seeded, and finely minced
- 2 tablespoons mayonnaise
- 1 garlic clove peeled and minced or pressed through a garlic press
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons salted butter melted
- 1/2 cup panko bread crumbs
Instructions
- Preheat oven to 400°F.
- Butter a small casserole dish and set aside. Smash the cream cheese, mozzarella cheese, jalapenos, mayonnaise, garlic, salt, and cayenne pepper together with a potato masher or sturdy spoon until everything is evenly combined.
- Spoon into the buttered casserole dish and even the top. Toss the melted butter and bread crumbs together then scatter them evenly over the dip. Place the buttered casserole on a rimmed baking sheet in case of bubble-overs. Bake for 20-28 minutes, or until the dip is bubbly and the bread crumbs are golden brown. Serve hot or warm with tortilla chips, vegetable sticks, crackers, or crusty bread!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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