A little spicy, plenty cheesy, and utterly delicious. This Baked Cheddar Jalapeño Dip with Panko Topping is seriously addictive. When it comes out of the oven with the cheese bubbling and gooey on top, you’ll want to dive right in with a chip.
About this Dip
I’m obsessed with the jalapeño-and-cheese combo. The salty, savory richness of cheddar paired with a touch of heat is a perfect match. Turn that flavor into a baked dip and you’ve got a crowd-pleaser: serve it with tortilla chips, crisp veggies, or spoon it over nachos. The base blends Greek yogurt, cream cheese, and shredded cheddar with jalapeños, and it’s finished with a crunchy panko-parmesan topping. Make it for your next gathering and watch it disappear.
Recipe Ingredients
- Canned jalapeños – milder and softer than fresh, ideal for a smooth, creamy dip.
- Cream cheese – helps thicken and add creaminess; light cream cheese works fine.
- Greek yogurt – adds creaminess and extra protein.
- Cheddar cheese – stirred into the base so it melts beautifully when baked.
- Panko crumbs – give a superior, airy crunch for the topping.
- Green onion – adds freshness to the rich dip.
See the recipe card below for exact measurements.
How to Make This Recipe
1. Preheat oven to 375°F. Drain the canned jalapeños and combine them in a bowl with cream cheese, Greek yogurt, garlic powder, paprika, and sriracha.
2. Use a hand mixer to blend until smooth, then fold in the cheddar. In a separate bowl combine melted butter, panko crumbs, parmesan, and green onion until the panko absorbs the butter.
3. Grease a small casserole dish or 8″ skillet and spread the dip evenly. Sprinkle the panko mixture over the top.
4. Bake 15–20 minutes until hot throughout. For a golden, bubbly top, broil 2–3 minutes at the end—watch closely so it doesn’t burn.
Serving suggestions
This dip is perfect for game day or any gathering. Serve with tortilla chips, sturdy crackers, or fresh veggies like carrots, celery, and cucumbers. You can also use it as a filling for quesadillas—add shredded chicken and grill until crispy.
Recipe FAQs
Best fresh from the oven, but leftovers keep in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave in 30-second intervals until warmed through.
You can, but panko gives a lighter, crunchier texture. Regular breadcrumbs will be denser and more “bready.”
Yes—use gluten-free panko crumbs and ensure any other ingredients are labeled gluten-free.
For more heat, add extra sriracha or fresh sliced jalapeños. To reduce heat, omit the sriracha—canned jalapeños are fairly mild on their own.
Tortilla chips are classic. Crackers (like Ritz), fresh vegetables, or toasted bread are great too. Try it inside a quesadilla with chicken for a heartier option.
More Recipes You’ll Love
Fried Pickle Dip
Cottage Cheese Ranch Dip
Avocado Crack Dip
Cream Cheese Garlic Dip
Love this recipe? Please leave a 5-star rating and a comment in the recipe card below. Thanks for visiting!
Baked Cheddar Jalapeño Dip with Panko Topping
A little spicy, a lot cheesy, and totally addictive—this baked dip is ideal for parties and game day.
Equipment
- Small casserole dish or skillet
- Spatula
- Mixing bowls
- Measuring cups and spoons
- Can opener
- Hand mixer
Ingredients
- 4 oz canned, drained jalapeños
- 8 oz 1/3 lightened cream cheese
- 1 cup plain Greek yogurt
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 tsp sriracha
- 1 cup cheddar cheese
For the Panko Topping
- 1 cup panko crumbs
- 4 tbsp melted butter
- 1/4 cup parmesan
- 1/4 cup sliced green onions
Instructions
- Preheat oven to 375°F.
- Drain jalapeños and combine with cream cheese, Greek yogurt, garlic powder, paprika, and sriracha in a mixing bowl.
- Blend with a hand mixer until smooth, then stir in the cheddar.
- In a separate bowl combine melted butter, panko, parmesan, and green onion until the panko absorbs the butter.
- Grease a baking dish (8″ skillet works well), spread the dip in, and evenly top with the panko mixture.
- Bake 15–20 minutes until hot. Broil 2–3 minutes at the end to achieve a golden, bubbly top—watch carefully.
Nutrition
Serving: 1 | Calories: 226 kcal | Carbohydrates: 6 g | Protein: 9 g | Fat: 19 g | Saturated Fat: 12 g | Sodium: 349 mg
Notes
This dip is best fresh from the oven but stores well in the refrigerator for 3–4 days. Reheat in 30-second intervals in the microwave. Adjust spice with more or less sriracha, or add fresh jalapeños for extra heat.
Looking for this in MyFitnessPal?
Search “A Paige Of Positivity” and look for CHEDDAR JALAPEÑO DIP for calories and nutrition. For the most accurate macronutrients, enter each ingredient into your MyFitnessPal diary.
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