Addicting Jalapeño Popper Dip
Crazy addicting! My jalapeño popper dip is like nothing you’ve had before. It’s loaded with pickled and fresh jalapeños but doesn’t bring a whole lot of heat, serve it with crackers or tortilla chips and watch the crowd go wild!
Servings: 9 -10 servings
Ingredients
- 1 8-ounce brick full fat cream cheese
- ½ cup sour cream
- ¼ cup EACH: milk AND mayonnaise
- 2 teaspoons ranch seasoning mix
- 1 ½ teaspoon garlic powder divided
- ½ teaspoon onion powder
- ⅓ cup chopped pickled jalapeños
- 1-2 chopped fresh jalapeños see notes
- 1 cup EACH: shredded cheddar AND shredded mozzarella
Topping:
- 1 cup Ritz crackers pulsed into crumbs
- 3 tablespoons EACH: melted butter AND parmesan cheese
- Chopped parsley for topping
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Spray an 8x8 baking dish or a 10-inch cast iron skillet with nonstick cooking spray, set aside.
- WHIP: In the bowl of an electric mixer, whip the cream cheese, sour cream, mayonnaise, milk, onion powder, garlic powder, and ranch seasoning and continue to whip until fluffy and combined, about 1 minute. Using a rubber spatula (or on the stir setting of your mixer) fold in the pickled and fresh jalapeños along with the cheddar and mozzarella.
- BAKE: In a small bowl, combine the cracker, parmesan, and drizzle in the melted butter to form a coarse meal. Spread the cream cheese mixture in the prepared baking dish and top with the cracker crumbs. Bake for 15-20 minutes or until the dip is hot and the crackers are golden brown. Sprinkle with chopped parsley and serve warm with additional crackers.
Notes
- Replace the fresh jalapeños with additional tamed (or mild) pickled jalapeños for a milder dip.
