Friday, September 13, 2013

Jalapeno Popper Dip

Jalapeño Popper Dip
Jalapeno Popper Dip is one of those dishes that is great for any occasion/party or just a quick munchie before your family dinner.  It is great with chips or spread it on your favorite crackers.  This is a hot (temperature) dip and it is very cheesy and creamy with some spice to it.  The Panko bread crumbs add a nice texture to this dip.  The dip is made with cream cheese, sour cream, green chilies, Jalapeño peppers, pepper jack cheese, some garlic powder and cumin.  The cheese chili mixture is spread in either a quiche pan (which I used) or a deep dish pie pan.  Sprinkle the  Panko Bread crumb topping over the dip and bake for 25-30 minutes or until the dip is bubbly and a beautiful golden brown.  Let the dip rest for 5-10 minutes and then serve.  We usually just eat the dip with some tortilla chips but you can serve it on crackers as well.

Jalapeño Popper Dip

2 (8 ounce) packages cream cheese, softened and cubed
1-cup sour cream
1 (4 ounce) can diced green chilies
1 (4 ounce) can diced Jalapeño peppers, drained
1 cup shredded Pepper Jack cheese
½ teaspoon garlic powder
¼ teaspoon cumin
Jalapeño slices for garnish
4 tablespoons butter, melted
1-cup Panko breadcrumbs
¼ cup grated Parmesan Cheese

1. Preheat oven to 350 degrees F.  Spray lightly a deep-dish 9-inch pie pan or a quiche pan.  Set aside.
2. Beat the cream cheese and sour cream together until smooth.
3. Add the green chilies, Jalapeño Peppers, Pepper Jack cheese, garlic powder, and cumin to the cream cheese mixture.  Stir by hand until the ingredients are well combined.
4. Spread the dip mixture into the prepared pan.
5. Prepare the Topping:  Place all of the ingredients in a small mixing bowl.  Stir until the crumbs are well coated with the melted butter.
6. Sprinkle the topping evenly over the dip. Place dip in oven and bake for 25-30 minutes or until the topping is golden brown and bubbly.

Oven Ready
7. Remove from oven and let sit 5 -10 minutes before serving.  Garnish with sliced Jalapeño peppers if desired.  Serve with chips or crackers.

As a Side Note:  As many of you know, my mother has Alzheimer's.  September is World Alzheimer's Month and the facility where my mother resides was sponsoring a Chili contest to raise funds for the Alzheimer's Association.  People paid $5 to sample the many types of Chilies that were entered in the contest.   The Chili I entered won a prize.  Below is a picture of the lovely basket of goodies  I won.


  1. That sounds delicious! Definitely right up my alley, thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  2. I like the addition of the Panko in this recipe Geraldine. I imagine it must add a welcome crispness to go along with that punch of flavor.

    Thanks for sharing...

  3. Geraldine, how nice that you won such a lovely prize - I am sure that your pork-chili-verde got rave reviews! So sorry to learn that your mum is suffereing from Alzheimer, though!
    And your recipe today looks like another winning recipe for those family evenings.
    Take the best of care of yourself and enjoy the rest of the weekend!