Description
Eight appetizer portions of baked jalapeño-cheese dip.
Ingredients
Scale
- 8 ounces Cream cheese, softened
- 1/2 cup Sour cream
- 1 cup Sharp cheddar, grated
- 3 peppers Fresh jalapeños, seeded and finely diced
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Fine salt
- 1/2 cup Panko breadcrumbs
- 1 tablespoon Unsalted butter, melted
Instructions
- Heat oven to 375°F and lightly grease an 8-inch baking dish. Seed and finely dice three jalapeños, avoiding eyes and washing hands after handling.
- Mix 8 oz softened cream cheese, 1/2 cup sour cream, 1 cup grated cheddar, diced peppers, 1/4 tsp garlic powder and 1/4 tsp salt. Spread evenly in baking dish.
- Toss 1/2 cup panko with 1 tbsp melted butter and scatter on top. Bake approximately 20–25 minutes until bubbling at center and the dip reaches 165°F, with a golden crisp topping.
- Rest five minutes and divide into eight appetizer portions. Check actual heat level, texture and yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 20–25-minute oven bake and five-minute rest; pan depth changes bubbling time.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 25 minutes
- Category: Dips
Nutrition
- Serving Size: About one quarter cup