Baked Cheddar Jalapeño Dip with Panko Topping
A little spicy, a lot cheesy, and all together delicious. I might go so far as to say that this Baked Cheddar Jalapeño Dip with Panko Topping is straight up addicting.
Servings: 8
Calories: 226kcal
Equipment
- small casserole dish or skillet
- spatula
- Mixing bowls
- Measuring cups and spoons
- Can opener
- Hand Mixer
Ingredients
- 4 oz canned and drained jalapeños
- 8 oz ⅓ lightened cream cheese
- 1 cup plain greek yogurt Two Good
- ½ tsp garlic powder
- 1 tsp paprika
- 1 tsp sririacha
- 1 cup cheddar cheese
For the Panko Topping
- 1 cup Panko crumbs
- 4 tbsp butter melted
- ¼ cup parmesan
- ¼ cup sliced green onions
Instructions
- Preheat the oven to 375°F.
- Drain canned jalapeños and add to a mixing bowl with cream cheese, plain greek yogurt, garlic powder, paprika, and sriracha.
- Use a hand mixer to blend the ingredients together. Add in cheddar cheese and stir to combine
- In another mixing bowl, add melted butter, Panko crumbs, parmesan, and green onion. Stir together until the Panko crumbs have absorbed the butter.
- Grease a baking dish (I used a 8” skillet) and pour the dip into it. Add the panko crumble evenly distributed on top.
- Bake for 15-20 minutes until the dip is hot throughout. Broil for 2-3 minutes at the end to get an ooey, gooey, golden, baked beauty of a dip!!!
Notes
This Cheddar Jalapeño Dip is best when it’s bubbly right out of the oven, but it will keep in the refrigerator for 3-4 days. Store in an airtight container and reheat in the microwave in 30 second intervals.
Adjust the spice level with more or less sriracha. To really turn up the heat, add some fresh jalapeños.
Nutrition
Serving: 1 serving | Calories: 226kcal | Carbohydrates: 6g | Protein: 9g | Fat: 19g | Saturated Fat: 12g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 349mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g