Jalapeno Popper Dip

Jalapeno Popper Dip Recipe

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rochelle wetsch


Move over "Buffalo Chicken Dip", this is the new kid on the block. Got this from a "food blog" with a few tweaks that I personally made. You just gotta "pinch" this one. Try it and let me know what you think!!!


★★★★★ 1 vote

8 to 10 servings
10 Min
20 Min


  • ·
    2 (8oz.) pkgs. cream cheese, room temp
  • ·
    1 cup mayonnaise
  • ·
    1 cup shredded mexican blend cheese
  • ·
    1/2 cup parmesan cheese
  • ·
    1 (4oz.) can sliced jalapenos, double if you like heat
  • ·
    1 cup panko bread crumbs
  • ·
    1/2 cup parmesan cheese
  • ·
    1/2 stick butter, melted

How to Make Jalapeno Popper Dip


  1. Let's get started---in a food processor add the first 6 ingredients and process until SMOOTH. (You do not need to drain either can of jalapenos).
  2. Next spread the dip into a 2-qt. casserole. In a bowl mix bread crumbs and the other 1/2 cup Parmesan cheese. Pour melted butter over top of crumb mixture and mix well.
  3. Now, sprinkle crumb mixture evenly over the dip and bake in a 375-degree oven for about 20 minutes.
  4. You want the top to get browned and the dip to be heated through and bubble gently on the edges. DO NOT OVER HEAT THIS DISH or the mayonnaise will separate and you will have a greased puddle in your dip. Serve with "buttery-type crackers" or a sliced French baguette. YUM!!!

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