Ingredients
Scale
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4–6 jalapeño peppers, seeded and chopped (adjust based on your heat preference)
- 1/2 cup diced green chilies (canned, drained)
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter, melted
- 1 tablespoon garlic powder
- Salt to taste
- Sliced green onions or cilantro for garnish (optional)
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Dip Mixture:
- Combine Cream Cheese and Mayonnaise: In a large mixing bowl, beat together the softened cream cheese and mayonnaise until smooth and well combined.
- Add Cheeses and Peppers: Stir in the shredded cheddar cheese, Monterey Jack cheese, chopped jalapeños, and green chilies to the cream cheese mixture. Mix well.
- Season: Add garlic powder and salt to taste. Adjust the seasoning according to your preference.
Prepare the Topping:
- Mix Breadcrumbs: In a small bowl, mix together the Panko breadcrumbs, grated Parmesan cheese, and melted butter. This mixture will create a crispy topping for the dip.
Assemble and Bake:
- Transfer to Baking Dish: Spread the cream cheese mixture into an 8-inch square baking dish or a similar sized oven-safe dish.
- Add Breadcrumb Topping: Evenly sprinkle the breadcrumb mixture over the top of the dip.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the dip is bubbly around the edges.
Serve:
- Garnish: Optionally, garnish with sliced green onions or chopped cilantro for a pop of color and freshness.
- Serving Suggestions: Serve the jalapeño popper dip warm with tortilla chips, sliced baguette, or vegetable sticks for dipping.
