jalapeno popper dip

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


  1. Beat the cream cheese, mayonnaise, 1/4 cup of the shredded cheddar, green chilies, and diced jalapenos together until blended.
  2. Spread the mixture in a small baking dish and sprinkle with the remaining 1/4 cup of shredded cheddar and the bread crumbs.
  3. Bake at 400 degrees F for 25-30 minutes. The dip may be bubbling and the topping will be lightly browned when done.
  4. 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.

Courses Appetizer

Recipe by Love & Flour at