Print

Crispy Jalapeño Popper Dip Recipe with Golden Cornbread Crust

crispy jalapeño popper dip - featured image
Print Recipe

A spicy, creamy jalapeño popper dip topped with a golden, crispy cornbread crust. Perfect for parties and quick snack cravings.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 2–3 fresh jalapeños, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk (or milk with 1 tablespoon lemon juice as substitute)
  • 1 large egg, beaten
  • 1/4 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine softened cream cheese, shredded cheddar, and sour cream. Whisk or mix until smooth and creamy, about 2 minutes.
  3. Stir in jalapeños, garlic, smoked paprika, salt, and pepper. Mix well.
  4. Transfer the dip mixture to a 9-inch cast-iron skillet or oven-safe skillet, spreading evenly to fill about half the depth of the skillet base.
  5. In a separate bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  6. Add buttermilk, beaten egg, and melted butter to the dry ingredients. Stir gently until just combined.
  7. Pour the cornbread batter over the dip filling, spreading carefully to cover evenly about 1/2 inch thick.
  8. Bake for 30-35 minutes until the crust is golden brown and bubbling around the edges. If the center looks wet after 30 minutes, bake an additional 5 minutes, watching carefully.
  9. Remove from oven and let cool for 5-10 minutes to set.
  10. Serve warm with sturdy chips, sliced baguette, or fresh veggies.

Notes

Use softened cream cheese to avoid lumps. Do not overmix cornbread batter to keep crust tender yet crisp. Fresh jalapeños provide best heat and crunch; wear gloves when chopping if sensitive. Cover skillet loosely with foil if edges brown too fast. Leftovers keep well refrigerated for up to 3 days and reheat in oven to maintain crust crispness.

Nutrition

Keywords: jalapeño popper dip, cornbread crust, spicy dip, party appetizer, easy dip recipe, creamy dip, baked dip

Find it online: https://lirafood.com/crispy-jalape-n-o-popper-dip-recipe-with-golden-cornbread-crust-easy-and-best/