Jalapeno Popper Dip

JALAPENO POPPER DIP

Jalapeno Popper Dip

This easy Jalapeño Popper Dip is one of our favorites. It’s the perfect dip to make during the winter months because it’s a warm and creamy dip. Every time I make this dip, I always come home with an empty dish. It is that good!

TIPS FOR MAKING THIS PARTY-FAVORITE APPETIZER

  • Don’t worry, this dip is not blazing hot. It just has a slight kick. If you want it hotter, you could certainly add in more jalapeños.
  • Whenever a recipe calls for softened cream cheese, I leave it out on my counter overnight to make the next day. Or if I’ve forgotten to leave it out, I cut up the unwrapped cream cheese into small cubes, place it on a plate, and leave it out on the counter for about 10 minutes until softened or use the softening option on your microwave oven.
  • Cooked, chopped bacon can be added for even more flavor.
  • If you don’t have Panko bread crumbs, just used crushed Ritz crackers.

INGREDIENTS NEEDED:

  • cream cheese
  • mayonnaise
  • Mexican Cheese Blend, shredded
  • Parmesan cheese, divided use
  • chopped green chiles
  • chopped jalapeños (or ½ cup chopped fresh jalapeños )
  • Panko bread crumbs
  • salted butter
  • salt, pepper, dried parsley (optional)

HOW TO MAKE JALAPEÑO POPPER DIP:

  1. Preheat oven to 375F degrees. Spray a 2-quart casserole dish with nonstick cooking spray. Using an electric mixer (or a food processor), mix together the cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chiles, and jalapeños. I also throw in a pinch of salt and pepper too. You do not need to drain either can of peppers.
  2. Mix until smooth and totally combined. Spread the dip filling into your casserole dish.
  3. In a bowl, mix together Panko bread crumbs, ½ cup Parmesan cheese, and melted butter. I added just a bit of dried parsley into the mix to add some color. This is completely optional.
  4. Sprinkle crumb mixture evenly over dip filling.
  5. Bake for about 20 minutes (on the middle rack). Do not overcook. The topping should be golden brown and the dip should be gently bubbling around the edges. Serve with our favorite buttery crackers!

 

Jalapeno Popper Dip

This Jalapeño Popper Dip appetizer is a warm, creamy recipe with a crunchy topping that will be the surprise hit at any party or gathering.

  • 2 (8 oz) blocks cream cheese softened to room temperature
  • 1 cup mayonnaise
  • 1 cup shredded Mexican Cheese Blend shredded
  • 1 cup shredded Parmesan Cheese
  • 1 (4 oz) can chopped green chiles
  • 1 (4 oz) can chopped jalapeños (or ½ cup chopped fresh jalapeños)
  • 1 cup Panko bread crumbs
  • ¼ cup salted butter (½ stick), melted
  • salt, pepper, dried parsley (to taste)
  1. Preheat oven to 375F degrees.

  2. Spray a 2-quart casserole dish with nonstick cooking spray.

  3. Using an electric mixer (or a food processor), mix together the cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chiles and jalapeños. Add a pinch of salt and pepper.

  4. Spread the dip filling into your casserole dish.

  5. In a bowl, mix together Panko bread crumbs, ½ cup Parmesan cheese and melted butter (and a bit of dried parsley, optional).

  6. Sprinkle crumb mixture evenly over dip filling.

  7. Bake for about 20 minutes (on the middle rack). Do not overcook.

  8. Topping should be golden brown and the dip should be gently bubbling around the edges.

Nutrition

  1. Calories: 576kcal | Carbohydrates: 10g | Protein: 13g | Fat: 54g | Saturated Fat: 23g | Cholesterol: 114mg | Sodium: 1047mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1416IU | Vitamin C: 6mg | Calcium: 312mg | Iron: 1mg

Serve with your favorite buttery crackers!

Want less heat? Just take the seeds out of the jalapeños when chopping them up. The heat in jalapeños is in their seeds.

Appetizer
American
Jalapeno Popper Dip

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