Jalapeno Popper Dip may just be the pinnacle of Game Day food. The recipe is quick and easy to make in a big batch. It is super cheesy and has some mild heat and slight tang from the pickled hot peppers. Be warned though. This dip is seriously addicting!
Sponsored post by Mirum. All opinions are my own.
Jalapeno Popper Dip
You don’t need to pick between Jalapeno Popper types with this recipe. Whether you are team cream cheese stuffed or prefer a cheddar cheese stuffed pepper, no worries, you’re covered. The dip is a simple mix of cream cheese, mayonnaise, shredded cheese and seasoning. It is then baked with a topping of cheese and bread crumbs.
How to Make Jalapeño Popper Dip
This dip is an easy way to put a hot dish on the table in under a half hour, with no fuss. Here is step by step visual guide to making the recipe, so no excuses. You can make this! Printable recipe card is found below.
First preheat your oven to 400 degrees.
Here are the ingredients you need to make the Jalapeno Popper Dip. The only note I have is that you don’t want the cream cheese cold. Either leave it out to reach room temp or toss it in the bowl you will be using and microwave it for 30-40 seconds to soften it.
The cream cheese and Hellmann’s mayonnaise go into a large bowl.
Add your onion and garlic powders.
Dump in a cup of shredded cheese. This is half of a standard sized bag of shredded cheese, feel free to estimate.
Scoop the two canned of chopped peppers in and mix it all up well.
Coat a one quart baking dish with non stick stray.
Spread the cream cheese mixture out in the casserole dish.
Top with bread crumbs and the rest of the cheese. Bake for 15-17 minutes.
Serve the dip warm with a big bowl of tortilla chips. It is still tasty cold, but the cheese on top will get hard.
Jalapeno Dip is a party favorite. It is an easy to make hot dip recipe that gets gobbled up fast!
- non-stick cooking spray
- 16 oz cream cheese , softened (2 standard blocks)
- 1 cup Hellmann's mayonnaise
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 8 oz bag shredded cheddar or Mexican cheese blend
- 4 oz chopped jalapeno peppers ,canned
- 4 oz chopped chili peppers , canned
- 1/4 cup Panko breadcrumbs
Preheat oven to 400 degrees and coat interior of a one quart baking dish with non-stick cooking spray.
Combine the soften cream cheese and mayonnaise in a large bowl.
Add the onion & garlic powders, peppers and 1/2 the shredded cheese to the bowl and mix well.
Spread the mixture out in the baking dish and top with remaining cheese and the breadcrumbs. Then bake for 15-17 minutes. Top will be melted and just starting to brown at edges, the dip will be hot through to center.
Serve hot or warm with tortilla chips for dipping.