Jalapeño Popper Dip

Prep Time:
15 mins
Total Time:
45 mins
6 to 8 Serves

Taking a cue from the creamy, spicy flavors of jalapeño poppers, this dip is sinfully good and blissfully easy. Just mix a few of the roasted chiles with room-temperature cream cheese, cheddar cheese, sour cream, garlic powder, and drained jarred pimientos, then slide it all into the oven until the casserole dish bubbles.


  • 4 jalapeños (5 ounces)

  • 8 ounces cream cheese, room temperature

  • ½ cup sour cream

  • 1 cup shredded mild cheddar (4 ounces)

  • 1 jar (4 ounces) pimientos, drained

  • 1 ½ teaspoons kosher salt (we use Diamond Crystal)

  • ½ teaspoon garlic powder

  • ½ cup panko breadcrumbs

  • ¼ cup chopped fresh parsley

  • 1 tablespoon extra-virgin olive oil

  • Sweet-potato chips and crudités, such as carrots, celery sticks, blanched cauliflower florets, and cucumber spears


  1. Preheat broiler with rack 6 inches from heating element. Place jalapeños on a rimmed baking sheet. Broil, flipping once, until charred all over, 6 to 8 minutes. Transfer to a bowl, cover, and let stand 10 minutes.

  2. Remove and discard skins, stems, and seeds from chiles; transfer to a food processor with cream cheese, sour cream, cheddar, pimientos, salt, and garlic powder. Purée until smooth; pour into a 1-quart ovenproof baking dish.

  3. Switch oven to 375°F. Combine panko, parsley, and oil; sprinkle over dip. Bake until golden and warmed through, 15 to 20 minutes. Serve immediately with chips and crudités.

    Jalapeno Popper Dip
    Johnny Miller
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