Jalapeño Popper Dip Recipe

Soften and combine cheeses

Preheat the oven to 375°F (190°C). In a medium bowl, beat the softened cream cheese with the sour cream until smooth and creamy using a hand mixer or whisk. Stir in the shredded cheddar, Monterey Jack, mozzarella, and Parmesan until evenly combined.

Taste the mixture for texture — it should be thick but scoopable. If too stiff, add up to 1 tablespoon additional sour cream.

Add flavorings

Fold the finely chopped jalapeños (use fewer if you prefer milder heat), minced garlic, sliced green onions, diced Roma tomato (reserve a tablespoon for garnish if desired), chopped cilantro (reserve a pinch for garnish), cumin, smoked paprika, salt, black pepper, and lime juice into the cheese mixture until evenly distributed.

Stir well so the spices and vegetables are fully incorporated and the mixture is homogenous.

Transfer and top

Spoon the cheese and jalapeño mixture into a 9-inch ovenproof skillet or an 8-inch baking dish, smoothing the top with a spatula. Sprinkle the crushed jalapeño-flavored chips evenly over the top, pressing gently so they adhere. Drizzle the teaspoon of olive oil over the chip topping for a slight crisp and color on baking.

Bake

Bake in the preheated oven for 20–25 minutes, until the edges are bubbly and the top is golden. If you prefer a browned top, switch to broil for the last 1–2 minutes while watching carefully to avoid burning.

Garnish and rest

Remove from the oven and let rest for 5 minutes. Sprinkle the reserved diced tomato and chopped cilantro over the top and a few extra slices of green onion for freshness.

Serve warm in the baking dish or transfer to a serving bowl. Provide 6 cups of tortilla chips for dipping. For safety, warn guests that the dip will be hot from the oven.

Leftovers: refrigerate covered for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes.