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baked jalapeno popper dip with tortilla chips

Baked Jalapeno Popper Dip

Julia
Jalapeño popper dip is a creamy, spicy appetizer perfect for parties. Made with cream cheese, yogurt, cheese, and jalapeños, serve it with tortilla chips, crackers, or veggie sticks for a healthier option.
5 from 2 votes
Print Pin
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 8 servings
Calories 393 kcal

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INGREDIENTS
  

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

Topping

  • 1 cup bread crumbs, gluten free if desired
  • 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 oven to 375 degrees Fahrenheit.
  • Dip. Whisk together cream cheese, onion and garlic powder, salt, pepper, and yogurt until creamy.
    8 ounces cream cheese , 1 cup plain greek yogurt, 1 teaspoon garlic powder, ¼ teaspoon onion powder, A pinch of salt, black pepper to taste
  • Stir in cheddar cheese, ¾ cup parmesan cheese, mozzarella, and jalapenos mix well.
    1 cup mozzarella, 1 cups cheddar cheese grated, ¾ cup parmesan cheese grated, 4 ounces jarred jalapenos
  • Transfer the cream cheese mixture to a 8-inch casserole dish (Mine was 8 ½ x 7 inches)
  • Topping. Mix together bread crumbs, melted butter, ¼ cup shredded parmesan cheese and sprinkle over the filling.
    1 cup bread crumbs, 4 tablespoons butter, ¼ cup parmesan cheese shredded
  • Bake 20-25 minutes or until top is golden brown. Garnish with sliced green onions on top of the dip.
    1 tablespoon green onion, sliced fresh jalapeños for garnish

NOTES

8-10 servings.
  • To Store - Let the dip cool and transfer to an airtight container or cover it with plastic wrap. Refrigerate for 1-2 days, and reheat in the oven until just warmed through.
  • To Freeze unbaked dip - Combine all ingredients and transfer to a freezer-safe container. Freeze for up to a month, and when ready to bake, let defrost overnight in the fridge. Bake as instructed until warmed through and cheese is bubbly and browned.
  • To Freeze leftover dip - Transfer the dip into an airtight container or ziplock bag and freeze for up to a month. Let thaw in the fridge overnight, and reheat in the microwave in small increments or in the oven until piping hot.
 
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NUTRITION

Calories: 393kcalCarbohydrates: 33gProtein: 15gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 52mgSodium: 839mgPotassium: 149mgFiber: 1gSugar: 20gVitamin A: 766IUVitamin C: 2mgCalcium: 350mgIron: 1mg
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