- 1 pound cream cheese, at room temperature
- 1 cup sour cream
- 1 1/2 cups seeded and diced jalapeños (5-7 medium jalapeños), plus more for garnish
- 2 cups shredded sharp cheddar cheese (about 8 ounces)
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup finely crushed Ritz crackers (about 24 crackers)
- 1/2 cup finely grated Parmesan cheese (about 1 ounce)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Chopped fresh parsley leaves, for garnish (optional)
- For serving: wavy potato chips, crudités, pita chips, or pretzels
Arrange a rack in the middle of the oven and heat to 375℉
Place the cream cheese and sour cream in a large bowl and stir to combine. Add the jalapeños, cheddar cheese, garlic powder, salt, and pepper and mix until evenly combined. Transfer the dip to a 9-inch cast iron skillet or 2-quart baking dish.
Place the crushed crackers, Parmesan, and butter in a medium bowl and stir until combined. Spread in an even layer over the dip.
Bake until the dip is heated through and the top is golden-brown, 20 to 25 minutes. Let sit for 5 minutes before serving. Top with extra diced jalapeños and parsley if desired. Serve warm with chips, crudités, or pretzels for dipping.