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Jalapeno Popper Dip

An easy baked jalapeno popper dip with cream cheese, two cheeses, fresh jalapenos, and a crushed tortilla chip topping. Ready in 40 minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 8 servings (about 2 cups)
Calories: 354kcal
Author: Lucy Brewer

Ingredients

  • 3 jalapenos
  • 8 ounces cream cheese, room temperature
  • 1 cup sour cream
  • 1 shallot, finely diced
  • 1 ½ cups shredded sharp cheddar cheese
  • ¾ cup shredded pepper jack cheese
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Topping

  • 1 cup crushed tortilla chips
  • 1 tablespoon chopped fresh cilantro

Instructions

  • Preheat the oven to 375 degrees F.
  • Finely dice 3 jalapenos and remove the seeds and pith. Leave the seeds and white membrane in for a hotter dip.
    Chopped jalapeños and red onions on a wooden cutting board with a knife, surrounded by bowls of cilantro, shredded cheese, chips, and a white-striped towel.
  • In a medium bowl, combine 8 ounces cream cheese, room temperature, 1 cup sour cream, jalapenos, 1 shallot, finely diced, 1 1/2 cups shredded sharp cheddar cheese, 3/4 cup shredded pepper jack cheese, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
    A glass bowl contains sour cream, shredded cheddar and Monterey Jack cheese, chopped jalapeño, and diced red onion. Nearby are cilantro, tortilla chips, and a cutting board with a knife.
  • Transfer the mixture to a small oven-safe baking dish and smooth the top.
    A bowl of creamy dip with chopped vegetables and shredded cheese sits beside a bag of crushed crackers, a rolling pin, and a bowl of fresh cilantro on a white surface.
  • Place the tortilla chips in a plastic bag and crush with a rolling pin to a coarse texture.
    A plastic bag with crushed crackers, a rolling pin, a bowl of fresh cilantro, and a bowl of creamy mixture on a white surface.
  • Top the dip with 1 cup crushed tortilla chips.
    A round baking dish filled with a creamy casserole topped with crushed crackers, next to a small bowl of fresh cilantro and a partially opened bag of crackers.
  • Bake for 30 minutes, until hot and bubbly around the edges.
  • Remove from the oven and sprinkle with 1 tablespoon chopped fresh cilantro. Serve hot with tortilla chips.
    A bowl of cheesy dip topped with crushed chips, cilantro, jalapeño slices, and three triangular chips; cilantro, jalapeño slices, and crumbs are nearby.

Notes

Make-Ahead: Prepare the dip up to 2 days in advance and refrigerate. Hold the tortilla chip topping separately and add just before baking. Add 5-7 minutes of extra bake time if baking from cold.
Leftovers: Store covered in the refrigerator for 3-4 days. Reheat at 350 degrees F for 15 minutes or in the microwave in short bursts. Add fresh cilantro after reheating.
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