Baked Cheddar Jalapeño Dip with Panko Topping
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8
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Calories
226 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
American
Baked Cheddar Jalapeño Dip with Panko Topping
Description
Baked Cheddar Jalapeño Dip with Panko Topping combines creamy ingredients—cream cheese and Greek yogurt—with spicy canned jalapeños and sharp cheddar cheese. The mix of garlic powder, paprika, and sriracha adds layered savory and spicy notes. This mixture is poured into a greased dish and topped evenly with a panko crumb blend containing melted butter, parmesan, and sliced green onion. Baking at 375°F for 15 to 20 minutes heats the dip until hot and bubbly throughout.
The final broiling step crisp up the panko topping, creating a contrast of creamy and crunchy textures. The dip’s flavor features the mellow heat of jalapeños, creaminess from cheeses, and subtle smoky undertones from paprika and sriracha. Serving it hot preserves the ooey, gooey quality of the cheese mixture and the satisfying crunch of the panko layer.
This dip can be prepared ahead and refrigerated for a few days, then reheated in short microwave bursts to retain its texture. Adjusting sriracha amount customizes the spice level, and fresh jalapeños may be added for more heat. It pairs well with tortilla chips or vegetable sticks for dipping.
Ingredients
- 4 oz jalapeños canned and drained
- 8 oz cream cheese ⅓ lightened
- 1 cup yogurt Two Good, plain, Greek
- ½ tsp garlic powder
- 1 tsp paprika
- 1 tsp sriracha
- 1 cup cheddar cheese
For the Panko Topping
- 1 cup panko crumbs
- 4 tbsp butter melted
- ¼ cup parmesan
- ¼ cup green onion sliced
Instructions
- Preheat the oven to 375°F.
- Drain canned jalapeños and add to a mixing bowl with cream cheese, plain greek yogurt, garlic powder, paprika, and sriracha.
- Use a hand mixer to blend the ingredients together. Add in cheddar cheese and stir to combine
- In another mixing bowl, add melted butter, Panko crumbs, parmesan, and green onion. Stir together until the Panko crumbs have absorbed the butter.
- Grease a baking dish (I used a 8” skillet) and pour the dip into it. Add the panko crumble evenly distributed on top.
- Bake for 15-20 minutes until the dip is hot throughout. Broil for 2-3 minutes at the end to get an ooey, gooey, golden, baked beauty of a dip!!!
Notes
- Store the dip in an airtight container in the refrigerator for up to 3-4 days and reheat gently in the microwave.
- Modify the heat level by using more or less sriracha according to your preference.
- Adding fresh jalapeños can increase the spicy kick beyond the canned version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 226kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 349mg | 15% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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