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Overhead photo of Jalapeno Popper Dip in a cast iron pan surrounded with toasted sourdough bread rounds. on a rustic wooden background. Mean Green Chef
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5 from 2 votes

Jalapeno Popper Dip

Our ultra creamy Jalapeño Popper Dip is perfect for any get together, and it's ultra-easy to execute. 
Course Appetizer
Cuisine American
Keyword #dip, Jalapeno
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 servings
Author Mean Green Chef

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.  
    Ingredients for Jalapeno Popper Dip in a large glass bowl. Mean Green Chef
  • Beat until fully combined.
    Cream cheese, green chilies and ingredients for our Jalapeno Popper Dip. Mean Green Chef
  • In a small bowl combine the Panko, Extra Virgin Olive Oil, and Parmesan cheese and toss until combined. 
    Panko bread crumbs mixed with Parmesan Cheese and olive oil for topping Jalapeno Popper Dip. Mean Green Chef
  • 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. 
    Overhead photo of Jalapeno Popper Dip in a cast iron pan sitting on a white cotton kitchen towel. Mean Green Chef
  • Remove from the oven and allow the dip to cool for 5-10 minutes, serve warm with with sliced toasted baguette, chips or crackers.
    Overhead photo of Jalapeno Popper Dip in a cast iron pan surrounded with toasted sourdough bread rounds. on a rustic wooden background. Mean Green Chef

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.