Description
This jalapeño popper chorizo dip is made with 3 cheeses (cream cheese, feta, pepper jack) and has a crispy panko breadcrumb topping! It’s a crowd-pleasing, hot, and cheesy appetizer great for game day or any party.
Ingredients
Scale
For the Dip Base:
- 1 link fresh chorizo sausage (approx. 6–8 ounces), casing removed
- Small drizzle of olive oil (optional, for cooking chorizo)
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup crumbled feta cheese
- 2 cups freshly grated pepper jack cheese
- 1/2 cup plain Greek yogurt (or sour cream)
- 3 jalapeño peppers, seeds and ribs removed, finely chopped (adjust to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Panko Topping:
- 1/2 cup + 1 tablespoon panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Optional Garnishes:
- Sliced fresh jalapeños
- 1 scallion (green onion), thinly sliced
- 2 tablespoons chopped fresh cilantro
For Serving:
- Bread (crusty baguette, pita)
- Tortilla chips
- Crackers
- Vegetable sticks
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly grease a 10-inch cast iron skillet or a similar-sized oven-safe baking dish with cooking spray. Set aside.
- Cook Chorizo: Heat a small skillet over medium-high heat. Add a small drizzle of olive oil (optional, only if needed). Add the fresh chorizo (casing removed). Cook for 5-6 minutes, breaking it up into small pieces with a spatula, until browned and cooked through. Drain the cooked chorizo well on paper towels to remove excess grease.
- Combine Dip Base: In a medium bowl, combine the cooked and drained chorizo, softened cream cheese, crumbled feta cheese, shredded pepper jack cheese, Greek yogurt (or sour cream), finely chopped jalapeños, garlic powder, and onion powder. Mix well until everything is evenly combined.
- Prepare Panko Topping: In a separate small bowl, stir together the panko breadcrumbs and the melted butter until the crumbs are evenly moistened.
- Assemble Dip: Spread the cheese and chorizo mixture evenly into the prepared skillet or baking dish using a spatula. Sprinkle the buttered panko mixture evenly over the top of the dip.
- Bake: Bake for 25-30 minutes, or until the dip is hot, bubbly around the edges, and the panko topping is golden brown.
- Garnish and Serve: Carefully remove the hot dip from the oven. Sprinkle with sliced fresh jalapeños (if using), chopped scallions, and chopped cilantro. Serve immediately with your favorite bread, chips, crackers, or veggies for dipping.
Notes
- Chorizo: Use fresh Mexican-style chorizo which needs to be cooked, not dry-cured Spanish chorizo.
- Cheeses: Softened cream cheese blends easily. Freshly grated pepper jack melts best. Feta adds a nice tang. Feel free to substitute Monterey Jack or cheddar for the pepper jack.
- Jalapeños: Adjust the number of jalapeños and remove seeds/ribs according to your heat preference. Wear gloves when handling.
- Greek Yogurt: Adds tang and creaminess. Full-fat sour cream is a good substitute.
- Panko Topping: Panko provides a light, crispy topping. Regular breadcrumbs can be used but will be denser.
- Storage: Store leftover dip covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.