Our incredibly creamy Jalapeño Popper Dip is an ideal addition to any gathering, and it’s remarkably simple to prepare. Originating from our Super Bowl party tradition years ago, this dip has remained a steadfast favorite in appetizer spreads ever since.
If you’ve hesitated to try this dip because of the pepper’s heat, worry not! The cream cheese offers a wonderfully cooling effect, and we’ve opted for a milder variety of jalapeños with fantastic flavor but a gentle kick. While we adore spicy dishes, we understand that not everyone shares our enthusiasm! You have the option to adjust the heat level to your preference.
I wanted to highlight the Tamed Jalapeños we’ve been using (not a paid promotion), just a friendly recommendation. Mezzetta offers a fantastic range of jarred jalapeños, from the Tamed variety we prefer here to medium and hot, options!
All the great flavor an texture of a classic Jalapeño Popper without the hassle!
- Serve with tortilla chips or crispy baguette slices for dipping.
- Pair with crunchy vegetable sticks such as carrots, celery, or bell peppers for a refreshing contrast.
- Spread on toasted bread or crackers for a tasty appetizer.
- Use as a topping for baked potatoes or nachos for an extra kick of flavor.
- Dollop onto tacos, burgers, or grilled sandwiches for a zesty twist.
- Incorporate into stuffed mushrooms or jalapeño poppers for a double dose of jalapeño goodness.
- Enjoy alongside a cold beer or a refreshing margarita for the ultimate snack experience.
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How to Make Jalapeño Popper Dip
Ingredients
- 2 packages 8 oz each cream cheese, room temperature
- 1/2 cup (115 ml) mayonnaise
- 1/2 cup (125 ml) sour cream
- 1 cup (136 grams) jarred jalapeno peppers, tamed or hot style + diced
- 1 can 4 oz green chilies, chopped
- 1/2 cup (56 grams) Monterrey Jack cheese , shredded
- 1/2 cup (25 grams) Panko breadcrumbs
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 cup (50 grams) Parmesan cheese, shredded
- 1 baguette, sliced + toasted
Instructions
- Preheat the oven to 350°F/175°C
- Add the cream cheese, mayonnaise, sour cream, jalapenos, green chilies, and Monterey Jack to a large mixing bowl.
- Beat until fully combined.
- In a small bowl combine the Panko, Extra Virgin Olive Oil, and Parmesan cheese and toss until combined.
- Add the cream cheese filling to an ungreased 1.5 qt baking dish or small cast iron pan (as pictured). Sprinkle the Panko mix over the top of the cream cheese mixture. Bake uncovered for 20-25 minutes or until golden brown.
- Remove from the oven and allow the dip to cool for 5-10 minutes, serve warm with with sliced toasted baguette, chips or crackers.
Notes
- Prep time is approximate.
- Best eaten the same day as prepared, but can be stored, covered tightly, in the refrigerator up to 5 days.
Creative Recipe Inspiration
Our Soft Pretzels and Honey Mustard Dip make for a winning game day spread too….
and Game Day Chili is always a favorite too, it’s sure to please any serious chili lover!
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
This was absolutely amazing. Great texture and easy to make. I used a 10 inch cast iron skillet. It was yummy the next day too.
Hi Pauline! 🙂 Wow, thank you so much for taking the time to leave a review of our Popper Dip. So glad it was a hit!! If you ever want to see a recipe featured here just let us know and we’ll make sure it happens! ??️?
I love this dip. I have always used another recipe that was similar to this but not the mayo, sour cream or bread crumbs. I tried it this way and WOW this one is so much better! Thanks!
Hi Nikki, thanks so much for giving our Jalapeno Popper Dip a try, we’re so glad that you were happy with the results! ???