Jalapeño popper dip to the rescue!
So how are y’all doing with your holiday preparations? Feeling overwhelmed with all the Christmas parties and school parties and present purchasing? Or maybe you are kicking your feet up with a cold glass of egg nog because you completed your shopping months ago. Well, wherever you are in your holiday planning, I think we can all agree that this is definitely the time of year where we look forward to some yummy eats and treats (like this Jalapeño Popper Dip!)
It’s all about that dip
So let me tell you about this dip. Oh. My. Stars. You and your holiday guests are gonna love this one. If you love Jalapeño Poppers then this is your dip. Don’t worry, it’s not blazing hot. It just has a slight kick. If you want it hotter, you could certainly add in more jalapeños. Warm dips are perfect for this time of year. And everyone loves a good, creamy dip. Y’all know this is true. Go to any party and folks are always hanging around the dip. This is also great football food! Let’s dig in!
1 cup Panko bread crumbs
- 2 8 oz blocks cream cheese softened
- 1 cup Kraft mayonnaise
- 1 cup Kraft Mexican Cheese Blend shredded
- 1 cup Kraft Parmesan Cheese divided use
- 1 4 oz can chopped green chiles
- 1 4 oz can chopped jalapeños or 1/2 cup chopped fresh jalapeños
- 1 cup Panko bread crumbs
- 1/4 cup butter (1/2 stick) melted
- salt, pepper, dried parsley (to taste)
- Preheat oven to 375F degrees.
- Spray a 2-quart casserole dish with nonstick cooking spray.
Using an electric mixer (or a food processor), mix together the cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chiles and jalapeños. Add a pinch of salt and pepper.
- Spread the dip filling into your casserole dish.
- In a bowl, mix together Panko bread crumbs, 1/2 cup Parmesan cheese and melted butter (and a bit of dried parsley, optional).
- Sprinkle crumb mixture evenly over dip filling.
- Bake for about 20 minutes (on the middle rack). Do not overcook.
- Topping should be golden brown and the dip should be gently bubbling around the edges.
Serve with your favorite buttery crackers!
Want less heat? Just take the seeds out of the jalapeños when chopping them up. The heat in jalapeños are in their seeds.
Any hints if I need to take the appetizer to a party after a concert where I will have to bake it several hours in advance? Could I just reheat in the microwave a couple of minutes? Also, I leave cream cheese on the counter overnight, as well–and if I'm going to bake, I lay butter and eggs out overnight as well–have been doing it for YEARS and it works like a charm!
I tend to use Kraft’s 1/3 fat cream cheese instead of regular…. have never had it be an issue in ANY recipe, and it doesn’t require setting out at all… it’s soft from the get-go.
Great tip – thanks Lisa!
Looks delicious!! When I forget to lay out the cream cheese, I lay it on the preheating stove, especially on the burner where the heat escapes from the oven, to soften. I do a lot of baking and it works perfectly. Thanks for the recipe!
Just an FYI for people stating that you can't use cream cheese after you've left it out over 2 days.. I've used it long after it's expiration date and left out for 2 days…never had an adverse affect on me or mine. "God made dirt *and germs* and dirt don't hurt!"
Don't really think cream cheese would be a problem in this recipe!
I just made this about 30 minutes ago, and I am very pleased to say that it turned out incredible! What a great recipe. I added an ounce more of jalapeños to make it a bit spicier. It is a hit with the guests!
Made this for Christmas Eve party and it was a HUGE hit! Now it's our go-to dip for any event (or even just Mexican food night at home!).
Yep definitely going to give this recipe a whirl!!!
One of our party favorites….it is a great hit. People ask me for the recipe every single time. LOVE it!!!!1
Always a crowd pleaser, so glad you are enjoying it.
I love this dip! It is the most requested app I bring to parties. I am wondering if I can make it in the crockpot to be able to keep it warm?
Hi Barb – I think you could but I haven’t tried it. I would do it on the lowest setting you have though because slow cookers have a tendency to curdle anything dairy based if it cooks too hot or too fast. And if you wanted, you could remove the insert and stick it under the broiler in the oven to crisp up the topping then put it back into the crock pot to stay on the warm setting.
Would it be okay to make this in advance and refrigerate it before baking?
I am wondering this myself
Does not print out right so check it; I did and made changes with a pen on the copy.
Hi Martha! Thanks, I’ll look into it!
Has anyone tried using sour cream instead of mayo?
Made this yesterday and it was a huge hit! I opted for fresh jalapeños so I could control how spicy it was. Wouldn’t change a thing!
Woo hoo! Thanks for coming back to let me know what you thought Jenelle!
Printable version says 1 stick (1/2 cup) melted butter rather than 1/2 stick (1/4 cup) melted butter as in original version.
Thanks for noticing that Rhonda! I got it fixed!
I use Jim my dean sausage instead of bacon. This dip is amazing!
Can I precook this and then microwave it later to heat it up? I am bringing it to a party and would prefer not to have to bake it there. Thanks!
I have made this for just about every kind of party you can think of. I double it, and it’s always gone! I’ve learned not to give out “my” secrets to my dishes that I bring to a party, or that I serve in my home. Because, then inevitably someone will copy it, and I have to find another amazing recipe. I like to serve the Jalapeno Popper Dip with tortilla chips. The crackers are a little too heavy, and they don’t hold up as well.
I also like to stuff chicken breasts with the Jalapeno Popper Dip. YUM! At BBQ’s I’ve had friends who put it on their cheeseburgers too. This is such a simple and oh so tasty dish. One that is in my repertoire of appetizers to bring to gatherings, of any kind. So glad I joined Pinterest! I have 100’s of recipes, and I’m always trying something new. This is in my board labeled, “Tried and True Recipes.”
What an awesome comment – thank you Kimberly!!!
Is this the Kraft shredded parmesan cheese you’re talking about or the other one used in top of spaghetti?
Can you make this in advance
Hi Jeanetta! You sure could. Just keep it in the fridge then bake in the oven. You may just need to let it bake for a bit longer than the recipe instructions indicate 🙂
Can you make night before a potluck and reheat in a microwave. I am taking it to work for a party.
Hi Lisa, I don’t see why not. Just be careful not to overheat (it will cause the oils to separate from the fats that are in the mayonnaise and cheese).
Do you know what the weightwatchers points are for this recipe.
Made this for a xmas party and was the hit of the gathering!, thanks so much.
This dip is so incredible! I”ve made this several times, but am only now posting. I make this recipe exactly as shown, except I omit the butter in the topping (seems to brown up perfectly without and cuts a few extra calories). I serve this dip with crackers or with low sodium tortilla chips. It’s a hit with all my friends and family. Thanks for the great recipe!
Dip is always delicious, but i’m Having trouble making it “gooey”. Going to set the cream
Cheese out earlier, hope that helps. I also have been using Greek Yogurt over Mayo. While taste is still great and I have had no complaints, could that be my issue with the melting / gooey texture i’m Missing?
Wondering if this could be used as a cold dip, for summer? Sounds delicious!
Made this one time for a Super Bowl Party and it was such a hit. I started making it for other get together’s that we were invited to and everyone loves it. Now when we are invited to a get together or potluck, I am asked to make the popper dip. I even have people fight for the leftovers.
Another tip for if you forget to soften your cream cheese before making. Put your wrapped cream cheese in a sink with hot water and submerge it for a couple minutes. It’s sealed so tightly that water does not get in, and it is perfectly softened all the way through and ready for using. Going to make this recipe tonight, but thinking of adding some garlic and onion powder to the recipe as well (we love both). Will come back to let you know how it turns out 🙂
What about using miracle whip instead of mayo??