This jalapeno popper dip bakes cream cheese, cheddar and softened jalapeños under a crisp crumb topping. Spicy Dust adds a measured smoky accent; seed the peppers for a gentler starting heat.
Make it with Spicy Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
8 ounces (225 g) cream cheese, softened
1/2 cup (120 g) sour cream
1 cup (115 g) grated cheddar cheese, divided
3 medium jalapeños (about 75 g), seeded and finely diced
1 teaspoon (5 ml) neutral oil
1/2 level teaspoon (2.5 ml) Spicy Desert Dust
1/2 cup (30 g) panko breadcrumbs
1 tablespoon (15 g) unsalted butter, melted
Optional: plain tortilla chips or vegetable sticks for serving
Directions
Prepare the peppers. Heat oven to 375°F (190°C). Heat oil in a small skillet over medium heat. Cook diced jalapeños 4–5 minutes until softened, then let cool slightly. Wash hands and tools after handling the raw peppers.
Mix the dip. Beat softened cream cheese and sour cream together in a bowl. Stir in the cooled peppers, Spicy Dust and 3/4 cup cheddar until evenly combined. Do not add extra seasoning before tasting a safely prepared small portion.
Fill and top. Spread into a shallow 1-quart baking dish. Mix panko with melted butter and the remaining 1/4 cup cheddar. Scatter loosely over the dip, leaving an even layer rather than packing the crumbs down.
Bake until hot. Bake 20–25 minutes until the topping is golden, the edges bubble and the center is hot; check the center reaches 165°F (74°C). If the crumbs color early, cover loosely with foil while the middle finishes.
Rest and serve. Rest 5 minutes so the dip is easier to scoop. Serve warm with optional chips or vegetables. Keep serving portions small and replenish from a safely held batch rather than leaving the entire dish out for an extended period.
Cooking timing: 25–30 mins + 5 mins resting.
The Dust In This Recipe
Spicy Desert Dust
$12.99
Make it with Spicy Desert Dust. Start with the amount listed, then taste before adding more.
Heat varies with the peppers and seasoning. Removing seeds and pale ribs gives a milder starting point, but does not guarantee a mild dish. Begin with the stated small amount of Spicy Dust.
CAN I USE PICKLED JALAPEÑOS?
Use about 1/4 cup well-drained chopped pickled jalapeños instead of the fresh peppers, skipping the skillet step and its teaspoon oil. Their vinegar and salt will change the flavor, so do not add extra seasoning automatically.
WHY SOFTEN THE CREAM CHEESE FIRST?
Softened cream cheese mixes more evenly with sour cream and avoids dense lumps. Keep softening time brief and count it toward the total time dairy spends out of refrigeration.
CAN I MAKE IT AHEAD?
Mix the filling and refrigerate covered for up to one day. Add the crumb topping just before baking. A cold dish needs extra oven time; check the center reaches 165°F (74°C) and follow the dish maker's thermal-shock guidance.
CAN I OMIT THE BREADCRUMBS?
Yes. Leave off the panko and its melted butter, then scatter the reserved cheese over the top. The texture will be softer without the crunchy crumb layer. Check other ingredients before making a gluten-free claim.
HOW DO I STORE AND REHEAT IT?
Refrigerate within two hours, or one hour above 90°F (32°C), at 40°F (4°C) or colder. Use within 3–4 days and reheat to 165°F (74°C). The topping will soften during storage.
WHAT ALLERGENS SHOULD I CHECK?
The dairy ingredients contain milk, panko commonly contains wheat, and Spicy Dust contains mustard. Serving chips or other packaged ingredients may add allergens; check every label rather than assuming a substitution makes the whole dish suitable.
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