Super-duper pepper popper dip!
I’ve talked before about my love-hate relationship with jalapeño poppers. I love the blend of warm melted cheese and spicy peppers, but I hate the work of hollowing out and stuffing them.
So, to get the flavor without the hassle, I made (what else) a dip. My Easy Baked Jalapeno Popper Dip had the spicy, cheesy combo I loved so much, but in a form that was much easier to make.
But you know me – once I have a good recipe, I can’t just leave it alone. I always find myself tinkering with it, trying to come up with a version that’s even better. And that’s how I ended up with my latest dip creation, Baked Jalapeño Popper Dip.
The biggest difference between this and the original version? More of everything! Instead of just two kinds of cheese, this dip has four – cream cheese, sharp cheddar, Monterey Jack, and Parmesan. Instead of just one kind of peppers, it has both fresh jalapeños and canned green chilis. And instead of plain bread crumbs on top, it has rich, buttery club cracker crumbs that form a crunchy, golden topping over the spicy melted cheese mixture.
With these two fabulous dips to choose from, why would you ever make jalapeño poppers the hard way?
Can I make this with regular cheddar cheese instead of sharp cheddar?
- It will still work, but the flavor won’t be as strong. Sharp cheddar is aged longer, so its cheesy flavor is even more pronounced. But if you prefer a milder cheese, go for it.
Does the dip have to be served hot?
- It’s at its absolute best when it’s fresh out of the oven, still bubbling hot and oozing. But it’s still delicious at room temperature, so you don’t have to worry about keeping it warm all through the party. (Actually, it might not even get a chance to cool off, because your guests will probably cluster around the pan and keep gobbling until it’s gone.)
What kind of dippers can you serve with it?
- I like it with club crackers – the same kind used in the topping. (They’re also handy because you have to buy a box of them to make the dip anyway, so you might as well use up the rest.) But just about anything crunchy will be delicious with this dip – pretzels, tortilla chips, ridged potato chips (not the flat kind), pita chips, even raw veggies.
Baked Jalapeno Popper Dip
- Cut jalapeños in half lengthwise and scoop out seeds. Finely chop jalapeños.
- In small skillet cook jalapeño peppers in oil over medium-high heat about 1 minute or until softened. Set aside.
- Combine cream cheese, mayonnaise, green chili & jalapeno peppers, cheddar cheese and Monterey Jack cheese. Stir until mixed well.
- Spoon into shallow 2-quart casserole or 8 x 8 x 2-inch baking dish coated with cooking spray.
- To crush crackers, but in a ziplock bag and crush with a rolling pin. Be careful not to crush them too much. You want crumbs, not powder.
- In small bowl stir together the crushed crackers, parmesan cheese.
- Pour butter over the cheese crumb mixture and stir until butter is mixture well with crumbs. Sprinkle crumbs over popper cheese mixture.
- Bake at 400°F for 15 to 20 minutes or until golden brown. Serve with additional crackers.
More Dips you will love!
Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Baked Jalapeño Popper Dip
Ingredients
- 1/2 cup seeded and finely chopped fresh jalapeño peppers
- 1 teaspoon olive oil
- 2 packages 8 oz. each cream cheese softened
- 1 cup mayonnaise
- 1 can 4 oz. chopped green chili peppers
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 25 buttery crackers like club crackers crushed to 1 cup
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup butter or margarine melted
Instructions
- Cut jalapeños in half lengthwise and scoop out seeds. Finely chop jalapeños.
- In small skillet cook jalapeño peppers in oil over medium-high heat about 1 minute or until softened. Set aside.
- Combine cream cheese, mayonnaise, green chili & jalapeno peppers, cheddar cheese and Monterey Jack cheese. Stir until mixed well. Spoon into shallow 2-quart casserole or 8 x 8 x 2-inch baking dish coated with cooking spray.
- To crush crackers, but in a ziplock bag and crush with a rolling pin. Be careful not to crush them too much. You want crumbs, not powder.
- In small bowl stir together the crushed crackers, parmesan cheese.
- Pour butter over the cheese crumb mixture and stir until butter is mixture well with crumbs. Sprinkle crumbs over popper cheese mixture.
- Bake at 400°F for 15 to 20 minutes or until golden brown. Serve with additional crackers.
Video
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Rich says
Double the Jalapenos and chillies leaving in the veins and seeds. Add 2 teaspoons Cajun spice and 4-6 slices of crumbled, crisp bacon. (Optionally add a half cup o quarter inch diced baked ham). Change cracker topping to crushed tortilla chips (like Tostitoes). Serve as suggested.
Sherri McClintock says
Is the 595 calories for the entire recipe? Or do I divide that by 8 for the 8 servings in the recipe? Thanks
Corey says
That is per serving.
Betsy says
I love your jalapeño popper dip it is so good! I was wondering if you have tips for best way to make it ahead of time and freeze until ready for use.
Corey says
Hi Betsy!
I would leave off the topping until you are ready to use and just freeze the base of the dip. I hope that helps!
Sue says
About how many jalapeños do you need to make 1/2 cup?
Corey says
3-4 medium jalapenos 🙂
Dawn Ferreiro says
Sounds delicious! I might try adding bacon. Yum.
Corey says
That sounds like a yummy idea Dawn!
Regan says
Could you use Greek yogurt instead of mayo?