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hand scooping up some jalapeno dip with a cracker
5 from 1 vote

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.
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  • 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.


Nutrition Information:

Calories: 595kcal (30%)Carbohydrates: 13g (4%)Protein: 11g (22%)Fat: 56g (86%)Saturated Fat: 23g (115%)Trans Fat: 1gCholesterol: 107mg (36%)Sodium: 777mg (32%)Potassium: 151mg (4%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 1209IU (24%)Vitamin C: 12mg (15%)Calcium: 265mg (27%)Iron: 1mg (6%)