Jalapeno Popper Dip

A creamy, cheesy, and spicy dip that transforms the flavors of jalapeno poppers into a delightful party snack.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

2 packages 8-ounce packages cream cheese Opt for low-fat cream cheese for a lighter version.
1 cup mayonnaise Greek yogurt offers a healthier alternative.
1 cup shredded Mexican blend cheese Can substitute with cheddar for a sharper flavor.
1/2 cup grated Parmesan cheese Nutritional yeast works well for a vegan option.
1 can 4-ounce diced green chilies Feel free to use fresh diced bell peppers for a milder version.
1 can 4-ounce diced jalapeños Fresh seeded jalapeños can be used instead; adjust according to your heat preference.
1 cup Panko breadcrumbs Regular breadcrumbs can be used if necessary.
1/2 cup grated Parmesan cheese (to sprinkle) Combine with any extra shredded cheese for a cheesy crown.
1/4 cup butter, melted Replace with olive oil for a lighter option.

Method

Preparation

Mix the cream cheese, mayonnaise, shredded Mexican blend cheese, grated Parmesan cheese, diced green chilies, and diced jalapeños together in a large bowl.
Spread the mixture into a greased deep-dish pie pan or a 1.5 – 2 quart baking dish.

Topping and Baking

In a separate bowl, mix Panko breadcrumbs, remaining grated Parmesan cheese, and melted butter until thoroughly incorporated.
Sprinkle the crumb mixture evenly over the dip.
Bake in a preheated 375°F (190°C) oven for about 20 minutes or until the top is browned and the dip is bubbly.

Serving

Serve hot with tortilla chips, fresh veggies, or slices of a crusty baguette.

Notes

Make ahead by assembling the dip, covering, and refrigerating it for hours or overnight. Just bake before serving. Can be frozen before baking for up to 2 months; thaw overnight in the fridge before baking.