Popper Dip (Jalapeño Dip with Cream Cheese and Panko)
This dip is ridiculously good. It's the perfect game day appetizer alongside tortilla chips (I'm partial to the lime-flavored ones), veggies, or hearty crackers.
Servings: 12
Calories: 210kcal
Ingredients
- 8 ounces (227 grams) cream cheese, softened
- ½ cup (112 grams) mayonnaise
- ¾ cup 3 ounces/(85 grams) shredded extra-sharp cheddar cheese
- ¾ cup 2 ounces/(60 grams) grated parmigiano reggiano cheese, divided
- 1 12- ounce (355 ml) jar sliced pickled jalapeños, drained
- ¼ cup (15 grams) panko bread crumbs
Instructions
- Preheat oven to 350°F with a rack in the center.
- In a medium bowl, stir together the cream cheese, mayonnaise, cheddar, ½ cup of the parmigiano, the jalapeños, and the olives, if using, until well-mixed.
- Transfer to a baking dish or skillet.
- In a small bowl, stir together the remaining ¼ cup parmgiano reggiano and the panko. Sprinkle over the top of the dip.
- Bake until hot and bubbly, about 25 minutes. Serve with tortilla chips, veggies, or crackers.
Video
Notes
- If you like, you can add a well-drained 6-ounce (170-gram) jar sliced ripe black olives or sliced green olives with pimentos.
Two cups of cooked, shredded chicken and/or half a cup of cooked, crumbled bacon also make delicious additions. - This is a great recipe to prep in advance. You can assemble it all the way up to about 24 hours in advance, cover tightly, and refrigerate. Whether I'm serving it at home or bringing it to a party, I like to bake it right before serving. (I'll always check with the host to make sure it's okay. It bakes at 350°F, but you can be flexible if there are other things in the oven too.) If baking from cold, you'll need to add a few minutes to the cooking time.
- To make this recipe gluten-free, use GF panko. It's fairly keto-friendly as written, but you can easily omit the panko to make it even lower in carbs.
Nutrition
Calories: 210kcal | Carbohydrates: 4.2g | Protein: 5.9g | Fat: 19.1g | Fiber: 0.7g