Cheesy Jalapeno Popper Dip, made with cream cheese, diced green chilies, shredded cheese, and fresh jalapenos, is the ultimate party appetizer. Rich, luscious, and with just the right amount of heat, this cream cheese dip is absolutely addictive!
Jalapeno poppers are the appetizer of choice in our house. They’re always first on our finger food list when we invite people over for game night or when we want a quick snack for an afternoon of TV-binging so when I came across the idea of a jalapeno popper dip and realized we could actually enjoy all the cheesy, creamy and spicy flavors we love without all the work, I’ve been churning up batch after batch every chance I get. It’s seriously good great stuff!
Whether it is game day, a holiday gathering, or just a weekend get-together, a hot, bubbly dip with rich, gooey cheese and the bright, zesty kick of fresh peppers is a guaranteed crowd pleaser. It takes just a few minutes of prep to whip together, and it bakes into a warm, comforting appetizer everyone will be fighting over.
Ingredient notes
Three large jalapenos deliver the perfect level of heat for me, but feel free to adjust the amount according to your personal tolerance.
While you can certainly top the cream cheese mixture with buttered breadcrumbs for a delicious layer of texture, I went for the “cheesier than crunchy” route and topped it with more shredded cheese instead (I used an Oaxaca-and-queso quesadilla Mexican cheese blend, which is perfect for melting). For an extra kick of spice and a pop of color, I topped the mixture with fresh jalapeno slices to roast as the dip baked in the oven. Digging into all that gooey melted cheese with my corn chips, I think I made the right choice. 🙂
Whether it’s breadcrumbs or more cheese, this jalapeno popper dip will not disappoint. The cream cheese, mayo, shredded cheese, diced green chilies, and fresh jalapeno peppers marry into the ultimate appetizer that will have everyone battling over who gets to scoop up most!
Tasty variations
And as if its scoopaliciousness is not enough, this cream cheese dip is pretty customizable, too. This is a recipe you can use as a base; you can easily jazz it up with your choice of add-ins.
- Swap the diced green chilies for chopped roasted pimientos for a beautiful color.
- Stir in flaked crabmeat to the dip and serve with fried wonton strips. <–the bomb!
- Replace mayo with Greek yogurt or low-fat sour cream for a lightened-up version.
- Add chopped ham and crushed pineapple (drained) to the mix for a sweet, salty, and spicy combo that’s out of this world!
- Toss in crisp bacon for a smoky flavor and green onions for a touch of freshness.
How to make cream cheese dip
- Soften cream cheese to room temperature so it will blend smoothly and lump-free, creating a creamy and fluffy texture.
- Scrape off the seeds and veins of the jalapenos before mincing if you prefer a milder heat. Leave them for a bolder kick.
- While you can mix everything by hand, using an electric mixer makes it easier and results in a lighter, fluffier consistency.
Cream cheese jalapeño dip is not only a crowd favorite but also easy and convenient to make for a large gathering. You can easily double the batch to feed an army, and even prep it in advance for hassle-free entertaining. Just combine all the ingredients, transfer to an oven-safe serving dish, keep in the fridge for up to 3 days, and pop in the oven until warm and bubbly on the day of the event.
Cook’s tip
I like to bake this party dip in a 6-inch cast-iron skillet to retain heat longer, but you can just as easily bake it in a shallow baking dish.
Serving suggestions
- This cheesy Jalapeno Popper Dip is delicious as an appetizer with your choice of dippers such as tortilla chips, soft pretzel bites, crostinis, veggies sticks and florets, toasted pita wedges, and chunks of crusty sourdough bread.
- Use it as a condiment for burgers in place of cheese and mayo, or add a dollop on baked potatoes instead of butter and sour cream.
Storing leftovers
- Transfer leftovers to an airtight container and refrigerate for up to 3 days. This dip does not freeze well, as the mayo can separate and turn grainy when frozen and thawed.
- Reheat in the oven at 350°F for about 10 to 15 minutes, or until bubbly.
More tasty dips
Ingredients
- 3 jalapenos
- 1 package (8 ounces) cream cheese softened
- 1/4 cup mayonnaise
- 1 teaspoon garlic powder
- 2 1/2 cups Mexican Cheese blend shredded
- 1 can (4.5 ounces) diced green chilies drained
Equipment
- cast-iron skillet
Instructions
- Preheat oven to 375°F.
- Seed and dice 2 of the jalapenos. Slice the remaining one jalapeno into thin rounds.
- In a bowl, beat cream cheese, mayonnaise, and garlic powder with an electric mixer on LOW speed until smooth and fluffy.
- Add 2 cups of the shredded Mexican cheese blend, diced green chilies, and the diced jalapenos.
- Transfer the cream cheese mixture into a cast-iron skillet or baking dish and spread evenly with a spatula. Top with the remaining 1/2 cup shredded cheese and the sliced jalapeno rounds.
- Bake for about 15 to 20 minutes or until hot and bubbly and top is lightly browned. Serve immediately.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Judy says
Can adjust hotness. Loved it!!!!
Carol T says
Great recipe; followed as written and wouldn’t change a thing. Thanks so much for an appetizer which everybody loved!
Tracey says
This was delicious! I used Cracker Barrel Habanero grated cheese and 4 of scarfed the entire thing down for our appetizer. Yum! Will definitely make it again. I like how it wasn’t oily and didn’t separate like some cheese dips.
Lorraine says
Make this every time our group gets together once a month. It’s a regular appetizer and fan favorite.
Kathy says
Do you know why mine had grease on the top when I took it out of the oven?
Molly says
Made today for the first time. Easy and very good. Next time will add crumble bacon. Delicious just like the recipe calls for, but just might add a little bacon flavor.
Lalaine says
Love the idea of bacon! I am sure it will be amazing!
Kelly says
Can you make it in a crockpot?
Lalaine says
I’ve never tried making this in a slow cooker but I don’t see why it shouldn’t work 🙂
Elizabeth says
This was such a huge hit at a party earlier in the week that I’m making it again for a party tonight! I’m doubling the recipe to fill the casserole dish some more. I also use “hot” green chiles instead of mild, FYI.
Lalaine says
Thank you so much for the feedback, Elizabeth. I am glad everyone liked it. I’ll try the hotter chiles next time as I do love spicy foods.
Aditu says
Wonderful post. Easy to follow recipe. Loved it
Lalaine says
Thank you 🙂
Val says
I doubled the amount of jalapeños, and it was not the least bit spicy. I’m not sure what to do to make it actually spicy. Maybe add sriracha to the mayo? Any tips?
Lalaine says
Hi Val,
You can replace the diced green chilies with chopped fresh jalapenos if you like to kick up the spice or just add a few dashes of hot sauce. 🙂
Tanya says
If you leave the seeds in the jalapenos it’ll make it hotter and add a little crunch lol.
Kristen R. says
I’m a serious addict for anything that tastes like jalapeno poppers! This dip looks like it comes together easily, and would be very tasty. Thanks for sharing!
Lalaine says
Thanks, Kristen 🙂