Jalapeño Popper Dip

This creamy jalapeño popper dip is the kind of dish that disappears fast at parties. It blends the heat of roasted peppers with the tang of thick Greek yogurt, layered under a golden, crunchy panko crust and melted cheddar. It is simple to prepare yet impressive enough to bring to any gathering.

I first made this on a game day when I wanted all the flavor of jalapeño poppers without the tedious stuffing process. It has since become my go to party dish because I can prep it ahead and finish it under the broiler just before serving.

Ingredients

• Jalapeño peppers: for a fresh heat that can be roasted to mellow the spice choose firm peppers with smooth skin
• Garlic clove: roasted alongside the peppers to add depth use fresh garlic for best flavor
• Thick whole milk Greek yogurt: for a creamy tangy base brands like Fage or Chobani hold their structure well during baking
• Onion powder: for subtle savoriness select a fresh spice for stronger aroma
• Sea salt: to bring all flavors together opt for fine sea salt for even seasoning
• Smoked paprika: for a gentle smoky depth choose a quality Spanish paprika if available
• Panko breadcrumbs: for a crisp topping look for a coarse grind for better texture
• Extra virgin olive oil: to help brown the breadcrumbs use a fruity high quality oil
• Sharp cheddar cheese: for melty richness shred from a block for smoother melting
• Chopped chives: for a fresh oniony finish pick bright green firm chives
• Tortilla chips: for serving choose sturdy chips to hold up to the thick dip

Step by Step Instructions

Roast the Peppers and Garlic:

Preheat the oven broiler and line a baking sheet with foil. Arrange two whole jalapeños and one half jalapeño cut side down on the sheet. Drizzle lightly with olive oil and sprinkle with salt. Wrap the unpeeled garlic clove in foil with a drizzle of olive oil and place it on the sheet. Broil for 10 to 15 minutes until the jalapeños are blistered and softened.

Prepare the Roasted Vegetables:

Let the roasted peppers cool until easy to handle. Peel away loose skin remove seeds and membranes and finely chop. Unwrap the garlic and mash it into a paste with the flat side of a knife.

Mix the Dip Base:

In a medium bowl combine the yogurt onion powder sea salt smoked paprika mashed garlic and chopped roasted jalapeños. Stir thoroughly until smooth and evenly mixed.

Assemble the Topping:

In a small bowl toss the panko breadcrumbs with olive oil until lightly coated. Spread the yogurt mixture into a small oven safe skillet or baking dish. Sprinkle evenly with grated cheddar and then scatter the oiled panko over the top.

Broil Until Golden:

Place under the broiler for 1 to 5 minutes depending on your oven until the panko is golden brown and crisp. Watch closely to avoid burning.

Garnish and Serve:

Thinly slice the remaining raw jalapeño half and sprinkle over the hot dip along with the chopped chives. Serve warm with tortilla chips for dipping.

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My favorite part of this recipe is the smoky paprika paired with the roasted garlic. It reminds me of holiday gatherings when my family would crowd into the kitchen for warm appetizers before dinner. The aroma of peppers under the broiler always takes me back to those moments.

Storage Tips

This dip keeps well covered in the refrigerator for up to three days. Reheat in the oven until warmed through to maintain the crispy topping.

Ingredient Substitutions

Monterey Jack can replace cheddar for a milder flavor. If you prefer a non dairy option use a thick plant based yogurt and vegan cheese shreds.

Serving Suggestions

Pair with crunchy vegetable sticks for a lighter option. Spread over toasted bread slices for a warm crostini style appetizer.

Cultural Context

Jalapeño popper dip draws inspiration from the classic jalapeño popper appetizer popular in American game day cuisine. It transforms the individually stuffed pepper concept into a communal dip that is easier to prepare for a crowd.

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Frequently Asked Questions About Recipes

→ Can I make it less spicy?

Yes. Use fewer jalapeños or remove all seeds and membranes before roasting for a milder flavor.

→ What kind of yogurt works best?

Choose a thick, whole milk Greek yogurt such as Fage or Chobani for the best creamy texture and flavor.

→ Can I prepare it ahead of time?

Yes. Assemble the dip up to the topping stage, refrigerate, and broil just before serving.

→ What can I serve with it?

Tortilla chips are classic, but toasted baguette slices, crackers, or veggie sticks also work well.

→ How do I get the topping extra crispy?

Toss panko breadcrumbs with olive oil before sprinkling over the cheese and broil until golden brown.

→ Can I add bacon?

Absolutely. Cook and crumble bacon, then mix it into the dip or sprinkle it over the top before broiling.