Super Bowl Jalapeno Popper

The first time I brought this dip to a Super Bowl party, my friend Sarah literally hovered over the baking dish until it came out of the oven. She confessed that she'd been dreaming about jalapeño poppers since New Year's, but nobody wants to stand at the stove stuffing individual peppers while the game is on. When that golden, bubbling crust finally hit the table, the room went quiet for exactly three seconds before everyone dove in with chips and crackers.

Last year I made a double batch for my brother's birthday, thinking there would be leftovers. My aunt leaned over and whispered, "Honey, you could put this on a shoe and I'd eat it." We scraped the dish clean with whatever we could find, including my nephews who were using pretzel rods like shovels. Now it's the first thing anyone asks about when I mention bringing appetizers.

Ingredients

• Cream cheese: The backbone of this dip—let it soften completely at room temperature so it blends seamlessly without any stubborn lumps
• Sharp cheddar and Monterey Jack: This two-cheese combo gives you the perfect balance of tangy depth and melt-in-your-mouth creaminess
• Sour cream and mayonnaise: Don't skip this duo—they create that luxuriously smooth, scoopable texture that keeps everyone coming back
• Fresh jalapeños: Seeding them tames the heat just enough so even your spice-averse friends can enjoy, but leave a few seeds in if your crowd loves the burn
• Smoked paprika: My secret ingredient that adds this subtle, smoky undertone people can't quite put their finger on
• Panko breadcrumbs: These Japanese breadcrumbs create the most gorgeous, crispy golden crust that's worth every extra calorie

Instructions

Get your oven ready:

Preheat to 375°F and move your oven rack to the center position so the dip browns evenly without getting too dark on top.

Make the creamy base:

In a large bowl, beat together the cream cheese, both shredded cheeses, sour cream, and mayonnaise until everything is completely smooth and combined.

Add the kick:

Fold in the diced jalapeños, green onions, garlic, and all your seasonings until the vegetables are evenly distributed throughout.

Build the layers:

Spread the mixture into a 1-quart baking dish and use the back of a spoon to create a perfectly flat surface for your topping.

Create the crunch:

Mix the panko, melted butter, and Parmesan in a small bowl until the breadcrumbs are evenly coated, then sprinkle it generously over the dip.

Bake to golden perfection:

Slide it into the oven for 20 to 25 minutes until you see those gorgeous bubbles rising up through the crust and the top is deep golden brown.

Let it rest:

Give the dip about 5 minutes to cool slightly—this makes it easier to scoop and lets the flavors settle beautifully.

Garnish and serve:

Scatter extra jalapeño slices and green onions on top, then set it out with plenty of chips, crackers, or veggie sticks for dipping.

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My neighbor texted me at 11 PM the night after I shared this recipe, asking if I had any cream cheese left because her husband had just eaten all the leftovers cold from the fridge. Now she makes a double batch every Sunday during football season and pretends it's "for the kids" even though they won't touch anything with jalapeños in it.

Make It Your Own

I've discovered that crumbling in some cooked bacon takes this dip into completely new territory. Just four slices, chopped into small bits and folded right into the cheese mixture, adds this incredible smoky depth that makes it even more irresistible. If you're keeping it vegetarian, try adding a handful of sweet corn kernels for a pleasant pop of sweetness that balances the heat beautifully.

The Serving Game

After years of watching people awkwardly reach over a hot dish, I started putting out individual small ramekins alongside the main baking dish. It keeps the dip hot longer, prevents double-dipping concerns, and lets people get that perfect cheese-to-topping ratio in every scoop. Plus, it looks fancy and intentional even though it's really just me being protective of my crispy topping.

Temperature Tips

This dip has a sweet spot temperature-wise. Right out of the oven it's almost too hot to taste properly, but once it cools to just warm, all the flavors really open up. If you're transporting it to a party, wrap the hot dish in towels and it'll stay at that perfect scoopable temperature for about 30 minutes.

• Mix everything up to the point of baking the night before, then just top and bake when you're ready
• If your panko isn't browning enough, switch to broil for just the last 2 minutes
• Stir any leftover dip into scrambled eggs the next morning for the most indulgent breakfast you've ever had

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Whether it's game day or just Tuesday night, this dip has a way of making any gathering feel like a party. Enjoy every bubbling, crispy, cheesy bite.

Recipe FAQ

→ How can I adjust the spiciness?

Control the heat by removing jalapeño seeds entirely for milder dip or leaving some seeds in for a spicier bite.

→ Can I add a smoky flavor?

Incorporate smoked paprika or mix in cooked crumbled bacon for a smoky depth that complements the creamy cheese base.

→ What are good serving options?

Serve warm with tortilla chips, crackers, or fresh vegetable sticks such as celery and carrots for variety and crunch.

→ Is there a lighter version of this dish?

Substitute sour cream with Greek yogurt to reduce fat and add a slight tanginess while maintaining creaminess.

→ How do I store leftovers?

Keep leftovers covered in the refrigerator for up to 3 days and reheat them gently in the oven until warmed through.