½cupJalapenosfinely chopped (*see notes for spice level)
½cupSpring onion (green onion or scallion)green part only, chopped
½teaspoonBlack pepper powder
½teaspoonGarlic powder
½teaspoonOnion powder
For Topping:
¾cupPanko breadcrumbs
¼cupButtermelted
¼cupVegetarian parmesan cheese
Instructions
Preheat the oven to 375°F (190°C) for at least 10 minutes.
Take room temperature cream cheese and sour cream in a bowl. Using a hand mixer mix both until well combined and fluffy. I have used a spatula to mash and mix. If your cream cheese is super softened to room temperature, you can mix them using a spatula only.
Add black pepper powder, garlic powder and onion powder. Mix well.
Add cheese, jalapeno and spring onions. Again mix really well.
Spread this mixture evenly into a baking dish and keep it aside. (NOTE: my baking dish size is 1 qt).
In another small bowl, take parmesan cheese and panko bread crumbs.
Add melted butter. Mix until the mixture is evenly moistened with butter.
Sprinkle this topping evenly on the prepared dip mixture.
Bake into the preheated oven for 18-20 minutes or until the mixture is bubbly around the edges and topping is crunchy, golden brown.
Garnish with sliced Jalapeno and spring onion greens. Serve with chips, crackers or crostini.
Video
Notes
*Spice Level:
Mild (not spicy, just the flavor of peppers): Discard the rib and seeds of the jalapeno and finely chop.
Medium spicy: Keep the seeds of half of the jalapenos and discard rib/seeds for half of them.
Spicy hot: use all the jalapenos along with seeds. No need to discard anything. The seeds and rib of the jalapeno make the dip spicy.
Fresh jalapenos stay slightly crunchy even after baking. If you prefer a soft texture, then roast the jalapenos for a few minutes or until softened slightly. Or use the canned jalapenos which are already soft.To get the best flavor and texture (thick, creamy, gooey), I highly recommend using full-fat cheddar cheese, sour cream and cream cheese.Make-Ahead Instructions:
Yes, you can make this jalapeno popper dip mixture 3-4 days ahead of time and store it in the refrigerator.
Make the dip mixture and spread it into the baking dish. Cover it with plastic wrap and store it in the refrigerator.
Make the topping mixture and store it in a separate container in the fridge.
At the time of baking, sprinkle the topping over the dip and bake.
Increase the baking time by 3-5 minutes as the dip is chilled/cold.