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Cheesy Jalapeno Popper Dip

Last updated on August 22, 2018. Originally posted on April 18, 2017 by Lalaine. 13 Comments

Recipe Print

Cheesy Jalapeno Popper Dip made of cream cheese, diced green chilies, shredded cheese, and fresh jalapenos is the ultimate party appetizer! Cheesy, creamy and with just the right amount of heat, this cream cheese dip is absolutely addicting!

Cheesy Jalapeno Popper Dip baked in a cast iron pan
Cheesy Jalapeno Popper Dip

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 on Pinterest 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!

Jalapeno popper dip

While you can certainly top the cream cheese mixture with buttered bread crumbs for a delicious layer of texture, I went for the “cheesy 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. 🙂

dipping corn chips in Cheesy Jalapeno Popper Dip

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!

Serve with tortilla chips, crisp bagel toasts, wheat crackers or cut up fresh veggies (think carrot, celery and jicama sticks, cauliflower and broccoli florets) and you have a sure party hit.

Cheesy Jalapeno Popper Dip in a cast iron pan

Cream cheese jalapeno dip is not only a crowd favorite, it’s also easy and convenient to make for a large gathering. You can easily double the batch to feed an army and you can even prep it in advance for no-hassle entertaining. Just combine all the ingredients together, transfer to an oven-safe serving dish, keep in the fridge up to 3 days and pop in the oven until warm and bubbly on the day of the event.

Three large jalapenos deliver the perfect level of heat for me but feel free to adjust the amount according to your personal tolerance. I also like to bake this party dip in a 6-inch cast iron skillet to retain the heat longer but you can just as easily make it in a shallow baking dish.

dipping corn chips in Cheesy Jalapeno Popper Dip baked in a cast iron skillet

And as if it’s 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 up with your choice add-ins.

What to add to Cheesy Jalapeno Popper Dip

  • Swap the diced green chilies with chopped up roasted pimientos for 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 and green onions for a smoky flavor.
dipping corn chips in Cheesy Jalapeno Popper Dip baked in a cast iron skillet
Print Recipe Rate this Recipe

Cheesy Jalapeno Popper Dip

3.88 from 90 votes
Cheesy Jalapeno Popper Dip made of cream cheese, diced green chilies, shredded cheese, and fresh jalapenos is the ultimate party appetizer! Cheesy, creamy and with just the right amount of heat, this cream cheese dip is absolutely addicting!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: jalapeno popper dip
Servings: 6 Servings
Calories: 235kcal
Author: Lalaine

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

Instructions

  • 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 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 jalapenos rounds.
  • Bake in a 375 F oven for about 15 to 20 minutes or until hot and bubbly and top is lightly browned. Serve immediately.

Nutrition

Calories: 235kcal | Carbohydrates: 4.8g | Protein: 8.8g | Fat: 19.5g | Saturated Fat: 11.1g | Cholesterol: 49mg | Sodium: 424mg | Potassium: 83mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 65.2mg | Calcium: 270mg | Iron: 0.2mg
Tried this recipe? I'd love to see what you made!mention @Onionringsandthings and hashtag photo with #onionringsandthings
dipping corn chips in Cheesy Jalapeno Popper Dip baked in a cast iron skillet
Cheesy Jalapeno Popper Dip baked in a cast iron pan
Cheesy Jalapeno Popper Dip in a cast iron pan

 

Filed Under: Appetizers and Party Fare, Eggs and Dairy Tagged With: cheese, cream cheese, diced green chilies, jalapeno, mayonnaise

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Lalaine from The Recipe Pot

Hello! My name is Lalaine and Welcome to Onion Rings and Things where you’ll find comfort food recipes, crafts, and printables. Read more...

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Comments

  1. Molly says

    January 16, 2018 at 4:29 pm

    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.

    Reply
    • Lalaine says

      January 26, 2018 at 6:41 pm

      Love the idea of bacon! I am sure it will be amazing!

      Reply
  2. Kelly says

    December 7, 2017 at 8:33 pm

    Can you make it in a crockpot?

    Reply
    • Lalaine says

      December 12, 2017 at 9:41 am

      I’ve never tried making this in a slow cooker but I don’t see why it shouldn’t work 🙂

      Reply
  3. Elizabeth says

    November 3, 2017 at 10:23 am

    4 stars
    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.

    Reply
    • Lalaine says

      November 7, 2017 at 1:48 am

      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.

      Reply
  4. Aditu says

    April 25, 2017 at 6:00 pm

    4 stars
    Wonderful post. Easy to follow recipe. Loved it

    Reply
    • Lalaine says

      April 27, 2017 at 9:17 pm

      Thank you 🙂

      Reply
      • Val says

        August 1, 2017 at 2:11 pm

        3 stars
        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?

        Reply
        • Lalaine says

          August 11, 2017 at 7:38 pm

          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. 🙂

          Reply
        • Tanya says

          January 10, 2018 at 9:59 pm

          5 stars
          If you leave the seeds in the jalapenos it’ll make it hotter and add a little crunch lol.

          Reply
  5. Kristen R. says

    April 21, 2017 at 9:25 am

    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!

    Reply
    • Lalaine says

      April 21, 2017 at 7:53 pm

      Thanks, Kristen 🙂

      Reply

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