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Jalapeno Popper Dip

Kimmi Knippel (Sweet_Memories)


I love jalapeno poppers!!!!

Go ahead & file this one because the Super Bowl is right around the corner, you won't be disappointed & I think you & your friends will agree that this tastes just like the real Jalapeno Poppers.

★★★★★ 1 vote
8 - 10
10 Min
20 Min


2 - 8 oz. pkg
cream cheese, room temperature
1 c
1 c
mexican blend shredded cheese
1/2 c
parmesan cheese, grated
1 - 4 oz. can(s)
green chiles
1 - 4 oz. can(s)
sliced jalapenos - double if you like heat


1 c
panko bread crumbs
1/2 c
parmesan cheese, grated
1/2 stick
butter, melted

How to Make Jalapeno Popper Dip


  • 1In a food processor add the first 6 ingredients & process until smooth. (You do not need to drain either can of peppers.) Spread the dip into a greased 2 qt casserole.
  • 2In a bowl mix bread crumbs & the other 1/2 C of Parmesan cheese. Pour melted butter over top crumb mixture & mix well. Sprinkle crumb mixture evenly over the dip & bake in a 375 degrees F. oven for about 20 minutes. You want the top to get browned & the dip to be heated through & bubble gently on the edges.

    NOTE: Do not over heat this dish or the mayonnaise with separate & you will have a grease puddle in your dip.
  • 3Serve with buttery crackers or a sliced French baguette.

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