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–+ servings

Raspberry Jalapeño Popper Dip

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A creamy and savory dip with a kick, this Raspberry Jalapeño Popper Dip combines spicy jalapeños and sweet raspberry preserves for a crowd-pleasing appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 blocks cream cheese (8 ounces each) Make sure it is at room temperature for easier mixing.
  • 1 cup mayonnaise (not reduced fat) Greek yogurt can be a substitute for a lighter option.
  • 1 can diced jalapeños (4 ounces), drained Adjust quantity based on heat preference.
  • 1 can diced green chiles (4 ounces), drained
  • 1/2 cup shredded Parmesan cheese
  • 3/4 cup raspberry preserves Can use up to 1 cup for added sweetness.
  • 1 sleeve Ritz Crackers, crushed (approximately 32 crackers)
  • 1/4 cup salted butter, melted Used for coating the cracker topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly spray an 8×8 inch baking dish with non-stick cooking spray.
  3. In a medium-sized bowl, combine the cream cheese, mayonnaise, jalapeños, green chiles, and Parmesan cheese until fully incorporated.
  4. Pour the creamy mixture into the prepared baking dish.
  5. Spread the raspberry preserves evenly on top of the dip.
  6. In a small bowl, melt the butter and toss in crushed Ritz crackers until they are thoroughly coated.
  7. Distribute the buttery cracker topping evenly over the dip.
Cooking
  1. Bake in the preheated oven for 25–30 minutes, or until the dip is heated through and the topping is golden brown.
  2. Serve with tortilla chips, crackers, or pita chips and enjoy!

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 6gFat: 24gSaturated Fat: 15gSodium: 800mgFiber: 1gSugar: 5g

Notes

Let leftovers cool to room temperature before storing in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or microwave before serving.
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