Baked Four Cheese Jalapeno Skillet Dip

 Our baked four cheese jalapeno skillet dip uses four distinct kinds of cheese and spicy peppers to create a rich and luscious dip perfect for any occasion.

As the name implies, this baked four cheese jalapeno skillet dip is overloaded with creamy cheese and spicy peppers. Kim decided to make this dish after cruising through multiple Pinterest pins and ended up with a craving for a savory dip. While there are other jalapeno dips out there, she wanted something unique. At that moment, Kim realized the best way to improve upon the other recipes was to add even more cheese. However, she has this quirk about eating melted cheese. Honestly, she hates the texture of stringy cheese, so she modified this dip to be a creamier version than all the others offered.

Personally, I liked this recipe in spite of the change in texture. Even though you don’t have a gooey melted cheese dip, the flavors really shine, and you have less grease pooling on the top of the appetizer. As we all know a giant pond of orange grease isn’t an appealing landscape. Kim solved that issue by using cream cheese and Parmesan instead of mozzarella and Monterey Jack cheeses. It results in a heartier texture with a more intense flavor profile. In my opinion, it’s worth the trade-off. And if you know me at all, then you know how much I love gooey cheese.

Now, if you would like to modify this recipe slightly to add the stringy, melty cheese effect, then go ahead and make the substitutions. You can switch out the Parmesan cheese for Monterrey Jack and the cream cheese for mozzarella. It will change up the flavors, but hey, that’s the price we cheese lovers pay, right? Well, I think it’s time we got down to business and get our hands dirty making this appetizer. As always, I wish a long, fulfilling life, everlasting love, and a belly full of delicious treats!

Instructions:

Preparation:

The hardest part of making our baked four cheese jalapeno skillet dip involves the prep work. First, start by shredding all the cheeses and setting them aside for later. Next, dice the peppers after removing the stem and seeds. On the other hand, if you want an extremely spicy experience, toss the seeds into the dish. I wouldn’t do it, then again, I think Indian food is spicy. So, it’s your call. Once everything is prepped, spray an 8×8 baking dish or large cast iron skillet with non-stick cooking spray. Then, preheat your oven to 350 degrees Farenheight.

Mixing:

In a large mixing bowl or using a standing mixer, combine the cream cheese and sour cream. Let the ingredients mix for about 2 minutes. After that, add all the spices, all the jalapenos both diced and pickled, all the shredded cheeses, and the salt. Then, fold the mixture until everything is well blended. The last few steps involve transferring the dip to your skillet or baking dish.

Cooking:

Please make sure to spread the mixture out evenly before topping it with the breadcrumbs. Go ahead and hit the bread crumbs with a little non-stick cooking spray, it will help them brown in the oven. Lastly, bake the dip for approximately 15 to 20 minutes or until the crumbs are golden brown, and the cheese around the edges is bubbling. Afterward, remove the dish from oven and serve it with chips, toasted bread, or pretzels. That’s all there is to making this easy cheesy dip.

Want more jalapeno goodness? Then check these recipes: Healthier Jalapeno Poppers or our Jalapeno Cheddar Cheese Ball.

If you like this recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Print Pin

5 from 3 votes

Baked Four Cheese Jalapeno Skillet Dip

 Our baked four cheese jalapeno skillet dip uses four distinct kinds of cheese and spicy peppers to create a rich and luscious dip perfect for any occasion.

Course Appetizer

Cuisine Tex Mex

Keyword Four Cheese Jalapeno Skillet Dip

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8 Servings

Calories 533kcal

Author John

Ingredients

• 1 Cup Cream Cheese
• 2 Cups Cheddar Cheese
• 1 Cup Pepper Jack Cheese
• 1 Cup Parmesan Cheese
• 1 Cup Sour Cream
• 1 Cup Breadcrumbs Plain or Italian
• 1.5 Ounces Pickled Jalapenos
• 1 Whole Fresh Jalapeno deseeded and diced
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder

Instructions

• Shred the cheddar, pepper jack, and parmesan cheeses in a bowl and set them aside. Deseed and dice the jalapenos, both fresh and pickled. 
• Spray an 8x8 baking dish or large skillet with non-stick cooking spray.
• Preheat oven to 350 degrees Farenheight. 
• In a large mixing bowl of stand mixer, combine the cream cheese and sour cream. Mix ingredients until well blended.
• After cream cheese and sour cream are mixed, add all the cheese, jalapenos both pickled and fresh, and all the spices. Fold everything into the dip until thoroughly mixed.
• Transfer the dip from the bowl into your baking dish or skillet and then top with the breadcrumbs. Go ahead spray the breadcrumbs with a little non-stick cooking spray to help them brown in the oven. 
• Bake for approximately 15-20 minutes or until breadcrumbs are golden brown and cheese is bubbling around the edges of the pan.
• Remove from oven and serve with chips, breadsticks, or pretzels.

Notes

Calorie count does not include dipping condiments such as chips. Best served hot and fresh. Can be stored in the fridge for up to 3 days in a sealed container. For a stringier version substitute Monterey Jack and Mozzarella cheeses for cream cheese and parmesan cheese. 

Nutrition

Calories: 533kcal