Raspberry Jalapeño Popper Dip
The ultimate Sweet and Savory Jalapeño Popper party dip! This creamy, rich baked dip takes the classic appetizer and elevates it with a secret layer of bright raspberry preserves. The result is an unforgettable, perfectly balanced combination of savory heat and sweetness, topped with a delicious buttery crunch.
Equipment
- 8x8 baking pan (or equivalent size)
Ingredients
- 2 blocks (8 ounces each) cream cheese
- 1 cup mayonnaise (not reduced fat)
- 1 can (4 ounces) diced jalapeños, drained
- 1 can (4 ounces) diced green chiles, drained
- ½ cup shredded Parmesan cheese
- ¾ cup raspberry preserves (you can use up to 1 cup)
RITZ CRACKER TOPPING
- 1 sleeve Ritz Crackers, crushed (approximately 32 crackers)
- ¼ cup salted butter, melted
Instructions
- Preheat oven to 350 degrees f.
- Lightly spray a 8x8 baking dish with non-stick cooking spray.
- In a medium size bowl, add cream cheese, mayonnaise, jalapeños, green chiles, and Parmesan cheese – mix well. Pour dip into baking dish.
- Next, spoon raspberry preserves on top of dip and evenly spread.
- In a small bowl, melt butter and add crackers – stir well, coating crackers evenly in butter. Spoon cracker topping evenly over dip.
- Place on the middle rack of the oven and bake for 25–30 minutes, until the dip is heated through, and the cracker topping is golden brown.
- Serve with your favorite tortilla chips, crackers or pita chips. Enjoy!
- Store leftovers in refrigerator up to 3–4 days.
Notes
RECIPE NOTES:
- *If you are not a fan of raspberries, simply skip the raspberry preserves and top the dip with the cracker topping, for an awesome jalapeño popper dip. Or use pepper jelly (peach or apricot varieties work well), or even apricot, peach, or cranberry preserves.
- I love this dip with tortilla chips, Ritz Crackers and pita chips.
- You can reheat leftovers in microwave.