You Will Love It Jalapeno and Cheese Dip
Get ready to elevate your appetizer game with this irresistible "You Will Love It Jalapeno and Cheese Dip"! Bursting with bold flavors, this creamy, cheesy dip combines the smooth richness of cream cheese, sour cream, and mayonnaise with the sharp tang of shredded cheddar and Monterey Jack cheeses. The addition of fresh and pickled jalapenos creates the perfect balance of spice, while aromatic garlic and onion powders round out the flavors. Topped with a golden, buttery Parmesan and panko breadcrumb crust, this baked dip is a textural masterpiece that’s so satisfying to dig into. Ready in just 35 minutes, it’s the ultimate crowd-pleaser for parties, game days, or casual snacking. Serve it warm with tortilla chips, fresh veggies, or crusty bread for an appetizer that will have everyone coming back for more!
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Recipe Information
Ingredients
- 8 ounces cream cheese
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 pieces fresh jalapenos
- 0.25 cup pickled jalapenos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (approximately 8x8 inches) with non-stick spray or butter and set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined using a spatula or electric mixer.
Fold in the shredded cheddar cheese, shredded Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper. Mix well to ensure even distribution of flavors.
Finely dice the fresh jalapenos, removing the seeds if you prefer a milder dip. Add the diced fresh jalapenos and pickled jalapenos to the cheese mixture, and stir to combine.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small skillet, melt the unsalted butter over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until they are golden brown (about 2-3 minutes). Remove from heat and combine the toasted breadcrumbs with the Parmesan cheese in a small bowl.
Sprinkle the breadcrumb and Parmesan mixture evenly over the top of the dip.
Place the dish in the preheated oven and bake for 20 minutes, or until the dip is hot and bubbly and the topping is golden brown.
Remove from the oven and let cool for 5 minutes before serving. Serve warm with tortilla chips, vegetable sticks, or slices of crusty bread.
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.7 g | 314% | |
| Saturated Fat | 127.7 g | 638% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 4006 mg | 174% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 19.3 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2241 mg | 172% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
