Baked Jalapeño Popper Dip
My Easy Baked Jalapeno Popper Dip has the spicy, cheesy combo I loved so much, but much easier to make than your standard Jalapeno Popper.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Appetizer
Cuisine: Dip
Keyword: cheesy, crackers
Servings: 8
Calories: 595kcal
- 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
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.
Calories: 595kcal | Carbohydrates: 13g | Protein: 11g | Fat: 56g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 777mg | Potassium: 151mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1209IU | Vitamin C: 12mg | Calcium: 265mg | Iron: 1mg