Jalapeño Popper Dip
If you love jalapeño poppers, you’ll love this dippable version! Jalapeño Popper Dip is easy to make, deliciously cheesy, and perfect for everything from parties to movie night to game day.
Servings 8
Ingredients
- 16 ounces cream cheese softened
- 1 cup mayonnaise
- 1 can diced green chiles 4 ounces; drained
- 4 ounces canned diced jalapeño peppers drained
- ½ cup shredded Mexican style cheese
- ½ cup shredded mozzarella cheese
- 1 cup Panko bread crumbs
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.
- Using an electric mixer, blend the cream cheese and mayonnaise until smooth.
- Stir in green chiles, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
- Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.
- Spray the Panko and parmesan with a quick spray of non-stick cooking spray.
- Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
Notes
- If you are in a hurry, skip the panko/parmesan topping and simply microwave the cream cheese mixture until hot and bubbly.
- To make ahead: prep dip through step 3, cover and refrigerate for several hours or up to a day. Top with panko/parmesan and bake according to directions.
- To freeze: prep dip through step 3, putting the dip in a freezer safe dish that can go straight from freezer to oven. Cover tightly and freeze. When ready to bake, pull from freezer, top with panko/parmesan and bake. You may need to bake for an additional 10-15 minutes, covering lightly with foil if dip starts to brown too much towards the end of baking.
- Serve this dip with French bread, fresh vegetables, tortilla chips, crackers…pretty much anything that pairs well with cheese!