Cream Cheese Jalapeño Dip

This creamy, cheesy dip combines a blend of cream cheese, mayonnaise, and shredded cheeses with a spicy kick from diced jalapeños. Perfectly baked with a crispy, buttery panko topping, this dip is a crowd-pleasing appetizer that pairs wonderfully with tortilla chips or crackers.

Ingredients

• 2 (8 oz) packages cream cheese, softened
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (4 oz) can diced jalapeños, drained
• 1 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup melted butter

Directions

1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine the cream cheese, mayonnaise, cheddar cheese, mozzarella cheese, Parmesan cheese, and diced jalapeños.
3. Spread the mixture evenly into a baking dish.
4. In a separate bowl, mix the panko bread crumbs, Parmesan cheese, and melted butter. Sprinkle this mixture over the top of the cream cheese blend.
5. Bake for 25-30 minutes, or until the top is golden and the dip is bubbling.
6. Serve hot with tortilla chips or crackers for dipping.

Servings and Timing

• Servings: 12
• Prep Time: 10 minutes
• Cooking Time: 25-30 minutes
• Total Time: 35-40 minutes

Variations

1. Spicy Variation: Add extra jalapeños or a bit of hot sauce to the cream cheese mixture for a spicier dip.
2. Cheese Variety: Experiment with different cheeses like gouda or pepper jack for a unique flavor twist.
3. Vegetarian Option: Skip the jalapeños and add chopped spinach or artichokes for a creamy vegetable dip.
4. Bacon Lover’s Dip: Add crumbled cooked bacon to the cheese mixture for a smoky flavor.
5. Vegan Variation: Use dairy-free cream cheese and mayonnaise, along with vegan cheese options to make this a plant-based dip.

Storage/Reheating

• Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, place the dip in an oven-safe dish and bake at 350°F (175°C) for about 10-15 minutes until heated through. Alternatively, you can microwave it in short intervals, stirring between, until warm.

10 FAQs

1. Can I make this dip ahead of time? Yes, you can prepare the dip and store it in the fridge before baking. Simply bake it when you’re ready to serve.
2. Can I use a different kind of cheese? Absolutely! Feel free to swap in different cheeses such as gouda, Swiss, or even a blend of mozzarella and provolone.
3. How can I make the dip spicier? Add extra jalapeños, a bit of sriracha sauce, or even a diced fresh chili for more heat.
4. Can I freeze this dip? Yes, you can freeze the prepared dip (without baking). When ready to serve, thaw and bake as directed.
5. How do I know when the dip is done? The dip is ready when it is golden and bubbly on top. The panko crust should be crisp.
6. Can I make this dip without the jalapeños? Yes, simply omit the jalapeños for a milder version, or replace them with a different flavor like sun-dried tomatoes or spinach.
7. What should I serve this dip with? Tortilla chips, crackers, fresh veggies, or even slices of baguette are great for dipping.
8. How can I make this dip lighter? Use reduced-fat cream cheese and mayonnaise, and opt for a lighter version of cheese for a healthier alternative.
9. Can I make this dip without the breadcrumbs? Yes, you can skip the breadcrumbs or substitute them with crushed nuts like almonds or pecans for a different texture.
10. How long can I store leftovers? Leftovers can be stored in the fridge for up to 3-4 days. Be sure to reheat properly before serving again.

Conclusion

This Cream Cheese Jalapeño Dip is a deliciously creamy, cheesy treat that’s perfect for parties, game nights, or any casual gathering. With just a few simple ingredients and minimal prep time, it’s easy to make and sure to impress your guests. Whether you enjoy it spicy or with a different twist, this dip is a versatile and satisfying appetizer that will quickly become a favorite.

Print