Jalapeno Popper Dip

If you read my blog on a regular basis, you may recall me saying that I am not a big football fan, okay let me rephrase that, I am not a football fan AT ALL. On occasion, I will pretend to watch it to appease my football loving family, but in all honesty I really have no clue what is going on. However, I do love to cook, so this “Man Holiday”  aka the Super Bowl gives me the perfect opportunity to whip up some fabulous snack food to share with my readers. I will have two posts going up today, the first is for this delicious, spicy, cheesy Jalapeno Popper Dip. It’s easy, incredibly tasty and highly addictive.

It pairs perfectly with toasted French bread, tortilla chips, crackers, raw veggies and beer! I will forewarn you, this dip definitely has a little kick, but if you like things a little more on the mild side, simply cut back on the jalapenos and chilies to suite your taste buds. I hope this recipe makes it on to your Super Bowl Spread. Have a great day and be sure to check back later for a last minute snack idea.

Jalapeno Popper Dip


  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup mayonnaise
  • 1 (4 ounce) can chopped green chilies, drained
  • 4 ounces canned diced jalapeno peppers, drained
  • 1/2 cup shredded Mexican style cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup Panko bread crumbs
  • 1/2 cup freshly grated parmesan cheese


  1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.
  2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.
  3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
  4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.
  5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.
  6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.


- If you are in a hurry, skip the Panko/Parmesan topping and simply microwave the cream cheese mixture until hot and bubbly. - Serve this dip with French bread, fresh vegetables, tortilla chips, crackers…pretty much anything that pairs well with cheese!

87 Responses to “Jalapeno Popper Dip”

  1. Sweett_02 — September 30, 2012 at 3:19 pm

    This dip looks and sounds amazing! I was just wondering if it would still turn out okay if I prepared it the night before? Also how does it taste if reheated? Do you reheat it in the microwave or back in the oven?

    • Jamie — October 1st, 2012 at 7:07 pm

      I haven’t tried making this dip in advance, so I can’t comment on the taste or texture. I hope you love it as much as we do!

  2. Colleen — October 17, 2012 at 4:38 pm

    Hello, just wanted to say i made this dip over the weekend, it was a big hit. One thing i did not like was there was grease just sitting there… was told it was from the cheese cooking. did anyone else have that problem?
    thank you!

    • Jamie — October 17th, 2012 at 10:18 pm

      I am so happy to hear you enjoyed the recipe – thanks for stopping by and leaving your feedback. I have never had an issue with grease pooling – sorry I can’t help with that issue a bit more. Have a great day.

  3. Christina — November 19, 2012 at 6:47 pm

    How much people does this serve?

  4. Pardis Babzani — November 21, 2012 at 2:32 pm

    Yes, i’d like to know how many it serves as well as, what kind of mexican cheese you used? I’m thinking the store bought Kraft, mexican cheese blend? Thanks!

    • MBA — December 19th, 2012 at 10:05 pm

      You are correct, it was a shredded Mexican blend made by Kraft.

  5. Kelly — December 23, 2012 at 6:05 pm

    Sooo it says 1 (4 ounce) of green chilis and 4 ounces japs…is this 4 ounce of japs as in 1 4 ounce can or 4 cans of japs?

    • MBA — December 26th, 2012 at 9:02 am

      The recipe calls for 1 (4 ounce) can of jalapenos – I apologize for any confusion. Good luck and have a great day!

  6. Lynda — January 13, 2013 at 5:03 pm

    Made this for New Years & it was awesome. I will be making this many times it the future, especially when company is around.

  7. Lindsay @Artsy-Fartsy Mama — February 3, 2013 at 3:56 pm

    This dip sounds amazing!! Thanks for sharing your recipe.

    I also wanted to let you know that I featured you on my blog today!

  8. Lindsay @Artsy-Fartsy Mama — February 3, 2013 at 3:58 pm

    This dip sounds amazing!! Thanks for sharing your recipe.

    I also wanted to let you know that I featured you on my blog today!

  9. Sandy — September 2, 2013 at 8:18 am

    The hubby threw this together using only the cream cheese, mayo, fresh jalapenos from his garden and a combo of sharp cheddar and italian blend cheese. No topping, he didn’t like the thought of that. I dumped it in my mini crockpot & set it on low until the heavenly smell overtook us! It barely made it to our friends pig-roast, I wanted to keep it all to myself!
    We ate it with Wise brand white tortilla chips, people were licking the plates, hahaha! So good!

    • Jamie — September 2nd, 2013 at 3:54 pm

      Yum! Sounds delicious. I’m so happy that you enjoyed the recipe. Have a wonderful day!


    • Leann — November 25th, 2013 at 8:08 am

      Did you do anything to prepare the fresh jalapeños(cook or roast) or did you use them straight from the garden?

  10. Megan — February 1, 2014 at 4:47 pm

    What kind of mayo do you recommend using? Mayo can make or break a recipe….I usually use Hellmans….thanks!

    • Jamie — February 15th, 2014 at 12:09 pm

      I typically use Hellmans as well. :)

  11. Kendray — September 17, 2014 at 10:04 pm

    The made this tonight. I think the dip was good, but couldn’t tell as it was masked by the cup of bread crumbs on top. It made a layer more than half an inch thick (I didn’t use a small dish) and was gross. I would nix the topping all together and do this in a crock pot.

  12. Jay — October 4, 2014 at 10:31 am

    In what size dish do you bake the dip?

    • Jamie — October 5th, 2014 at 4:23 pm

      Hi Jay,
      About a 1 1/2 quart dish or a little larger would work. I hope this is helpful.


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