I have just one bit of advice for you when serving this warm, cheesy dip at your next potluck, and I learned this from experience: Think very carefully about where you'll place it. Once it hits the table, wherever that may be, the crowd will swarm to the skillet. That's just what happens when you channel all the best parts of crowd-pleasing jalapeño poppers into an indulgent rich and creamy dip with just the right amount of heat and a buttery, crunchy Ritz cracker topping.
Baked Jalapeño Popper Dip: Watch the Video
Serve It Warm, Straight from the Oven
There are dips made to be nibbled throughout the day, and then there are the ones baked until they're warm and bubbly and at their very best when pulled from the oven. This jalapeño popper-inspired dip falls firmly into the latter category. You'll still love it once it's cooled to room temperature, but oh man, nothing beats dunking in a thick potato chip when the dip is hot and gooey.
If you ask me, wavy potato chips are the best partner for this baked dip. I love their sturdiness and the way the ridges help you pick up extra dip. Tortilla and pita chips, pretzels, and even crudités are also good choices.
Baked Jalapeño Popper Dip
cream cheese, at room temperature
1 1/2 cups
seeded and diced jalapeños (6 to 8 medium jalapeños), plus more for garnish
shredded sharp cheddar cheese (about 8 ounces)
freshly ground black pepper
finely crushed Ritz crackers (about 24 crackers)
finely grated Parmesan cheese (about 1 ounce)
(1/2 stick) unsalted butter, melted
Chopped fresh parsley leaves, for garnish (optional)
For serving: wavy potato chips, crudités, pita chips, or pretzels
Arrange a rack in the middle of the oven and heat to 375℉.
Place the cream cheese and sour cream in a large bowl and stir to combine. Add the jalapeños, cheddar cheese, garlic powder, salt, and pepper and mix until evenly combined. Transfer the dip to a 9-inch cast iron skillet or 2-quart baking dish.
Place the crushed crackers, Parmesan, and butter in a medium bowl and stir until combined. Spread in an even layer over the dip.
Bake until the dip is heated through and the top is golden-brown, 20 to 25 minutes. Let sit for 5 minutes before serving. Top with extra diced jalapeños and parsley if desired. Serve warm with chips, crudités, or pretzels for dipping.
Storage: Leftovers will keep for 3 days stored in an airtight container in the refrigerator.