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Jalapeño Popper Dip
A classic appetizer but in dip form, this Jalapeño Popper Dip is creamy, spicy, and has a bit of crunch thanks to a parmesan panko topping. This is an appetizer dip you're going to look for any excuse to make.
Course
Appetizer, Snack
Cuisine
American
Keyword
appetizer, appetizer dip, dip, jalapeño, jalapeño popper
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
10
Calories
391
kcal
Ingredients
2
packages
(8 oz. each) cream cheese
softened
1
cup
mayonnaise
1
can
(4 oz.) chopped green chilies
drained
1
can
(4 oz.) diced jalapeño peppers
slightly drained
1
whole jalapeño deseeded and diced*
½
cup
shredded Mexican-style cheese blend
2/3
cup
shredded mozzarella cheese
Topping
1
cup
panko bread crumbs
½
cup
freshly grated parmesan cheese
Serve with Fritos Scoops and/or Ritz crackers.
Instructions
Begin by preheating your oven to 350 degrees F. Spray an oven-safe baking dish (about the size of a deep dish pie pan) with cooking spray. Set aside.
In a large bowl add the cream cheese and mayonnaise. Blend until smooth. (I recommend a hand mixer, but a wooden spoon will do.)
Stir in the green chilies, jalapeño peppers, Mexican-style cheese blend, and mozzarella cheese. Transfer this mixture to the prepared baking dish.
In a small bowl, mix together the panko bread crumbs and parmesan cheese. Sprinkle evenly over the cream cheese mixture.
Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
Serve with Fritos Scoops and/or Ritz crackers.
Notes
*Want a spicier dish? Include the seeds and ribs from the jalapeño pepper for added heat. You could also include an additional fresh jalapeño pepper.
Nutrition
Calories:
391
kcal
|
Carbohydrates:
9
g
|
Protein:
8
g
|
Fat:
36
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.04
g
|
Cholesterol:
66
mg
|
Sodium:
536
mg
|
Potassium:
124
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
850
IU
|
Vitamin C:
16
mg
|
Calcium:
202
mg
|
Iron:
0.5
mg