Chef notes
Whether it’s at a Super Bowl party or any other friendly get-together, you’ll often find us lingering by the snack table near the dips, chips and buffalo wings. Because let’s be honest — people may show up for the big game, but they stay for the snacks. Our creamy jalapeño popper dip is the real MVP. This deconstructed version of jalapeño poppers is so easy to make, but the best part is that cleanup is a breeze. No battering and frying means no greasy stovetops or tons of bowls to wash. This dip is guaranteed to put the other game-day snacks to shame.
Jalapeño poppers are usually filled with cream cheese, melty cheddar and lots of spices before they’re coated in breading and fried in sizzling hot oil. This simplified version is safer and equally as spicy, creamy and cheesy. Chopped jarred jalapeños and a combination of cheddar and mozzarella cheeses are stirred into a mixture of reduced-fat yogurt, cream cheese and garlic and onion powders to create the base of the dip.
The crunchy topping mimics the crisp batter that coats fried jalapeño poppers. Crush cheddar crackers, like Cheez-Its, into smaller flakes and scatter them over the dip before baking. Once it goes in the oven, the crackers form a perfectly crisp, golden crust and the filling becomes warm and bubbly. Once you notice some of those bubbles bursting through the topping, that’s when you know the dip is ready. Let it rest for a few minutes before serving with your chips of choice.
Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
Ingredients
- 2 cups reduced-fat Greek yogurt or sour cream
- 1 (8-ounce) block cream cheese, softened
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 12-ounce jar jalapeño peppers, drained and chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup crushed cheese crackers such as Cheez-Its or Cheese Nips (from about 1 to 1¼ cups whole crackers)
- fritos or other corn chips, for serving
Preparation
1.Preheat the oven to 350 F.
2.Stir the yogurt, cream cheese, salt, garlic powder and onion powder in a large bowl until the cream cheese is smooth. Stir in the chopped jalapeño peppers and both kinds of shredded cheese.
3. Transfer to an oven-safe casserole dish and sprinkle the crushed cheese crackers evenly over the dip.
Bake uncovered for about 20 minutes, until the dip is bubbling around the sides of the dish. Serve warm with Fritos or other corn chips for dipping.
To Make-Ahead:
1. Mix the dip together in a large bowl and add to the casserole dish, but don't add the cracker topping yet. Cover and refrigerate overnight, up to one day in advance.
2.When ready to serve, preheat the oven, add the cracker topping and cook as directed above for 30 minutes instead of 20 minutes. The cooked dip can be tightly covered in foil and transported warm to your tailgate party as well.
