Cheesy Jalapeño Popper Dip

Get ready for the ultimate game day hero! This creamy, cheesy jalapeño popper dip takes everything you love about the classic appetizer and transforms it into an irresistibly dippable form that’ll have everyone crowding around the snack table.

What makes this dip special is the perfect balance of heat and creaminess, featuring fire-roasted jalapeños and a golden-brown panko crust that adds the satisfying crunch you’d expect from traditional poppers. The Greek yogurt base keeps things lighter while maintaining that rich, indulgent texture we all crave.

Ingredients

For the Roasted Peppers:

• 3 jalapeño peppers (2 whole, 1 halved crosswise)
• 1 garlic clove, unpeeled
• Extra-virgin olive oil for drizzling
• Sea salt for sprinkling

For the Dip Base:

• 1½ cups thick whole milk Greek yogurt
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• ¼ teaspoon smoked paprika (heaping)

For the Topping:

• ½ cup panko breadcrumbs
• 1½ teaspoons extra-virgin olive oil
• ½ cup grated sharp cheddar cheese
• Chopped chives for garnish
• Tortilla chips for serving

Steps

1. Position oven rack 6 inches from broiler and preheat. Line a baking sheet with foil. Place 2 whole jalapeños and 1 jalapeño half on sheet. Drizzle with oil and salt. Create a foil packet for garlic with oil. Broil for 10-15 minutes until peppers blister and blacken in spots. Watch carefully as broiler temperatures vary significantly.
2. Let peppers cool until handleable (5-10 minutes). Pro tip: Wear food-safe gloves to prevent burning hands. Peel away loosened skin, halve lengthwise, and remove seeds and membranes. Finely chop. Mash cooled garlic with knife blade until paste-like.
3. In a medium bowl, combine yogurt base ingredients until smooth. The mixture should be thick but spreadable. If too thick, thin with 1-2 teaspoons milk.
4. Mix panko with oil until evenly coated. Transfer dip to an 8-inch oven-safe skillet or baking dish. Top with even layer of cheese, then panko mixture.
5. Broil 1-5 minutes until golden brown. Watch constantly as panko can burn quickly. Look for a deep golden color and bubbling edges.
6. Garnish with remaining sliced jalapeño and chives. Serve immediately while hot and bubbly with tortilla chips.

Smart Swaps

• Use low-fat Greek yogurt to reduce calories by 50% per serving
• Substitute gluten-free panko for traditional to make GF-friendly
• Try pepper jack cheese for extra heat

Make It Diabetes-Friendly

• Use 2% Greek yogurt to reduce fat while maintaining texture
• Replace panko with crushed pork rinds (reduces carbs by 8g per serving)
• Serve with cucumber rounds instead of chips (saves 15g carbs per serving)
• Net carbs per serving with modifications: 4g

Pro Tips

• Broil peppers until very dark for maximum flavor
• Let dip rest 5 minutes before serving to prevent burning
• Make ahead up to step 4 and broil just before serving