The appeal of a jalapeño popper is the contrast between hot cheese, fresh chilli, and a crisp shell. This baked dip carries those same textures into a sharing dish. Fold the jalapeños into the creamy base, add buttered crumbs on top, and bake until the centre is hot and the edges bubble.
Jalapeño Popper Dip
A bubbling baked cheese dip with a crisp crumb topping
Bake the cheese mixture in a shallow dish so the jalapeño filling heats through beneath the golden crumbs.
TypeDips
Prep15 minutes
Cook25 minutes
Rest5 minutes
Total45 minutes
YieldAbout 600 g
Servings8
ServingAbout 75 g
DifficultyEasy
CuisineContemporary American
Ingredients
Batch
Instructions
Serving Ideas
- Serve hot with tortilla chips, toasted baguette, or sturdy vegetable sticks.
Substitutions
- Use well-drained pickled jalapeños for a tangier version. Gluten-free crumbs can replace panko.
Chef Tips
- Remove the jalapeño seeds and white ribs for less heat. Chop the chillies finely so each spoonful has a balanced bite.
Storage
Refrigerate leftovers within 2 hours at 4°C or below and use within 3 days. Reheat to 74°C in the centre; the crumb topping will soften.
Allergen Notes
Contains milk and wheat.