If you like jalapeno poppers but don’t like the effort they require, try this jalapeno popper dip instead. It’s packed with big, cheesy, peppery taste to meet your game-day snacking needs.
What a bummer of a Sunday. All gray skies and rain here. Nothing like last Sunday when the sun was shining and the thermometer hit the upper 60s and I took a 90-minute stroll around the neighborhood just because I could.
Only four days before it had snowed three inches. Snow and then 60s in less than a week equals my kind of winter. That kind of weather reminds me of the time I overheard this bit of conversation in mid-January: “January is already half-over. It’s almost spring, y’all!”
Truth be told, I didn’t mind today all that much. I love a sunny Sunday, but today I took full advantage staying inside, wearing pants without a proper waistband, and curling up to read on the couch. Which translated to napping. And waking up and pouring a glass of wine at 4 pm, again, just because I could. I’m a lucky gal.
Now it’s Sunday evening, and instead of the Sunday depressions or whatever bad name we give to the anticipation of the week ahead, I’m excited because I get to share this jalapeno popper dip with you. Or maybe it’s just the wine talking.
At any rate, next Sunday evening also stands to have some excitement to it. I could not care less about watching the Patriots play in yet another championship game, but I do care quire a bit about the appetizers I’m going to consume.
My contribution to the spread is this delicious but decadent jalapeno popper dip. I love jalapeno poppers ,but I don’t love the effort they require. This quick fix packs in all of the flavor with much less of the effort.
The dip pictured here makes a small batch – just two cups – but you could easily double the amount to feed a crowd.
The recipe requires canned diced jalapenos which I found right next to the green chilis that are also needed for the dip. You will have leftovers, but jalapenos and green chilis are great stirred into scrambled eggs or chili.
Lastly, feel free to substitute the cheddar for a cheese of your choice. Or, maybe you stir cheddar into the dip but pick a different cheese for the topping or vice-versa. Some suggestions include Monterrey-Jack, Parmesan, or even a hot pepper cheese for an intense pepper kick. Enjoy!
Jalapeno Popper Dip
Yield 8 servings
1, 8-ounce package cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese, divided
2 tablespoons canned green chilis
2 tablespoons canned diced jalapenos
1/4 cup panko bread crumbs
bell peppers and corn chips, for serving
- Beat the cream cheese, mayonnaise, 1/4 cup of the shredded cheddar, green chilies, and diced jalapenos together until blended.
- Spread the mixture in a small baking dish and sprinkle with the remaining 1/4 cup of shredded cheddar and the bread crumbs.
- Bake at 400 degrees F for 25-30 minutes. The dip may be bubbling and the topping will be lightly browned when done.
- Serve with an assortment of sliced bell peppers and corn chips.
I baked this dip in a small baking dish that holds just two cups. If you want to make a larger serving, simply double the measurements and bake the dip in a 9-inch pie plate.
Feel free to substitute the cheddar cheese for a cheese of your choice. You could also use cheddar in the dip and a different cheese for the topping or vice-versa.