Jalapeno Pepper Dip

Everything you love about a jalapeno popper, scooped up with a chip. This baked dip turns creamy cheese and fresh jalapeno heat into a hot, bubbly party favorite that vanishes fast.

A rich cream cheese base is what gives this kind of dip its signature creamy, scoopable body, while the jalapenos bring the spicy kick. You can dial the heat up or down by leaving in or removing the seeds. Spreading the dip about an inch thick is a smart, practical touch: deep enough to load a chip without scraping the dish.

The crunchy topping is what sets a baked dip apart from a cold one. Sprinkled over the surface, it crisps and browns in the oven into a savory, textured crust over the molten dip below. Bake until hot and bubbly at the edges and serve it warm, while the cheese is at its gooiest.

Kitchen Tips

• Soften the cream cheese first so the dip blends smooth and scoops easily.
• Control the heat by removing the jalapeno seeds and membranes for milder, or leaving them in for fiery.
• Spread it about an inch thick so it’s substantial enough to scoop and bakes evenly.

Variations

• Add crumbled bacon to the dip or topping for a popper-style smoky-salty hit.
• Mix in shredded cheddar, pepper jack, or a little Parmesan.
• Serve with tortilla chips, crackers, toasted baguette, or fresh veggies.