Crispy Baked Jalapeno Popper Dip

An easy dip recipe with creamy, gooey cheese and jalapeno peppers baked under an extra crispy breadcrumb coating that crunches just like the famous fried appetizer. 

JUMP TO RECIPE

OK, I’m RUSHING to get this recipe out to you because you NEED it for Super Bowl Sunday this weekend!!

I made this on a whim earlier in the week when I found out we had company coming in to stay a few days. I wasn’t sure what time they were arriving and wanted to have something everyone could gnarl on if they got here well before suppertime.

I was going to make my pimento cheese then realized I didn’t have any pimentos. I spotted a jar of jalapenos and decided I’d just use those.

And THEN I had what I thought was an appetizer epiphany and concocted this recipe. I got to thinking about jalapeno poppers. You know, the fried ones you get at just about anywhere that has a Happy Hour or serves chicken tenders? Stuffed with creamy cheese, coated in breadcrumbs and fried?

I thought I was an absolute GENIUS for making a crispy breadcrumb topping on my dip because it would be JUST LIKE the famous bar food poppers.

I was all Oh my God, I am so good at this. Look at me inventing recipes out of thin air. I am soooo special and talented.

And then I hopped online to see that I am not, in fact, the first person to think of this. There are a few other recipes out there that are very similar.

I will say this, though... I think using the Shake N’ Bake coating instead of plain panko or regular breadcrumbs was a clever idea. You’ll mix the coating in a little butter and when the dip is done, that topping is so crispy and crunchy, it feels like you’re eating a real fried popper.

So, there. Maybe I’m special after all.

A FEW NOTES ABOUT CRISPY BAKED JALAPENO POPPER DIP

1 8-oz block/ball of cheese yields about 2 cups of shredded cheese. Ordinarily I would never recommend using pre-shredded cheese but it works fine in this recipe if you’d like to use it.

Use any variety of Shake N’ Bake seasoned coating mix (not glaze). I used Extra Crispy in this batch but I bet the Parmesan Crusted variety would be awesome. The “pork” or “chicken” varieties don’t actually taste like the meat, they’re just seasoned with spices that go well with them.

By “pickled” jalapeno slices, I mean the kind in the jar typically used for nachos, stocked in the pickle section of the grocery store. 

If you’d like your dip to be extra spicy, spoon out extra jalapeno seeds from the bottom of the jar.

If you don't want your dip to be spicy remove seeds from the jalapeno slices. Or pick a recipe without jalapenos. HA! Just kidding. Sort of.

Recipe for Crispy Baked Jalapeno Popper Dip

Crispy Baked Jalapeno Popper Dip

Yield: Serves 8

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

An easy dip recipe with creamy, gooey cheese and jalapeno peppers baked under an extra crispy breadcrumb coating that crunches just like the famous fried appetizer.

Ingredients

• 1 8-oz block sharp cheddar cheese
• 1 8-oz block/ball mozzarella cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Salt to taste
• 1/2 cup pickled jalapeno slices
• 1 envelop Shake N’ Bake (any flavor)
• 2 tablespoons butter, melted

Instructions

1. Preheat oven to 350 degrees.
2. Shred cheddar and mozzarella cheeses then add to a mixing bowl.
3. Add mayo, sour cream, onion powder, garlic powder and salt then stir well.
4. Drain jalapeno slices well then dice. Stir into cheese mix.
5. Spoon mixture into a small pie plate or shallow oven-safe bowl.
6. In a separate bowl, combine melted butter with Shake N’ Bake then stir with a fork. Sprinkle coating evenly over cheese mixture.
7. Bake for 30-35 minutes or until cheese is bubbly around the edges and coating is starting to brown.
8. Serve warm with crackers.

Notes

• 1 8-oz block/ball of cheese yields about 2 cups of shredded cheese. Ordinarily I would never recommend using pre-shredded cheese but it works fine in this recipe if you’d like to use it.
• Use any variety of Shake N’ Bake seasoned coating mix (not glaze). I used Extra Crispy in this batch but I bet the Parmesan Crusted variety would be awesome. The “pork” or “chicken” varieties don’t actually taste like the meat, they’re just seasoned with spices that go well with them.
• You could use panko breadcrumbs if you're in a pinch. Use 3/4 cup panko, increase butter to 6 tablespoons and add salt to taste.
• By “pickled” jalapeno slices, I mean the kind in the jar typically used for nachos, stocked in the pickle section of the grocery store. 
• The amount of salt you need depends on the mayo and cheese you use as some are more salty than others. You may not need any.
• If you’d like your dip to be extra spicy, spoon out extra jalapeno seeds from the bottom of the jar.
• If you don't want your dip to be spicy remove seeds from the jalapeno slices. Or pick a recipe without jalapenos. HA! Just kidding. Sort of.

https://www.southyourmouth.com/2023/02/crispy-baked-jalapeno-popper-dip.html

Images and text © South Your Mouth LLC 2023

jalapeno, popper, best, dip, appetizer, crispy, crunchy, friend, breadcrumbs, panko, shake n bake, mozzarella, cheese, baked, easy

appetizer

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER