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Jalapeño Popper Dip

Raven Higheagle


This dip is based on the typical jalapeno poppers that you see on most appetizer menus. The first time I made jalapeno poppers, I couldn’t eat them. Apparently the peppers I picked to stuff were too spicy to eat on their own, even with the cream cheese filling. Dad and I just could not finish them because we were dying. With this dip, you can control the heat level with the amount of seeds and membrane you add. The first time I made this, I put very little in, and the spice level just wasn’t there. This time around, I put all of the seeds in. It uh definitely opened up your sinuses.


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Serves 8 to 16
30 Min
25 Min


  • DIP

  • 16 oz
    cream cheese, softened (2 - 8 ounce packages)
  • 1 c
  • 1/2 c
    cooked bacon, chopped
  • 1 1/2 c
    green jalapenos, chopped (roughly 6 peppers)
  • 4 clove
    garlic, minced
  • 1 c
    onion, chopped
  • 1/2 tsp
    ground cumin
  • 1 1/2 c
    shredded cheddar cheese

  • 1 c
    panko breadcrumbs
  • 1 c
    grated parmesan cheese
  • 4 Tbsp
    melted butter

How to Make Jalapeño Popper Dip


  1. Preheat the oven to 375 degrees.
  2. For the dip:

    In a large bowl, beat together cream cheese, mayonnaise/sour cream, bacon, jalapeno, garlic, onion, cumin, and cheddar cheese until all mixed together.
  3. Spread mixture into 9 x 13-inch pan or similar-sized casserole dish.
  4. For the topping:

    In a small bowl, mix together panko, Parmesan cheese, and butter until evenly moistened.
  5. Spread evenly on top of cream cheese mixture.
  6. Bake for 20-25 minutes or until the top is golden brown and dip is bubbling.
  7. Let it rest for a few minutes before serving.
  8. Serve with potato chips, tortilla chips, or Fritos scoops.

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