Jalapeno Popper Dip

CATEGORIES: Dips and Spreads, Kate

So…I kind of had something else planned for this post. It was slightly experimental…slightly disastrous picture-wise and didn’t taste as good as I remembered it. I was racking my brain for manly appetizers and was about to resign myself to bruschetta with “Who Dat?” toothpick banners (let’s not mock here) when, out of the blue, I remembered this easy, spicy, cheesy, completely addictive (and banner-free) dip or spread.

You’re definitely not going to be wasting your entire day in the kitchen getting this stuff ready. Probably the most time-consuming task is slicing the bread. The other thing is that it’s CHEAP! You probably already have half of the stuff on hand and the rest of it is unlikely to cost you more than a couple of bucks.

mix up some softened cream cheese, parmesan cheese, mayo, and garlic

Once it’s stirred, add in some green chilies and jalapenos

A completely optional addition is crumbled bacon, which gives it that bacon-wrapped-jalapeno-popper taste.

If you do decide to use bacon, just save a few tablespoons to sprinkle on top, and stir the rest in.

That’s it!  Spread in a baking dish and bake.

The ingredients might sound weird, and the mixture might not knock your socks off before you’ve cooked it, but once it’s hot and bubbly and cheesey, I’d love to see you try and stop eating it once you’ve started…

(shown above without bacon)



  1. Oh my goodness. If my daughter was not sick today I would be on my way to the grocery store to pick up these ingredients. This dip looks so good and I just made bread yesterday so I will certainly be trying this this weekend. Thanks for the recipe

  2. Wow, this is the first time I have checked out your site, and I love it! Awesome ideas and great pictures! If you have time, would love it if you could check out mine. A long way from yours though… Happy Eating!!

  3. My mom makes a dip similar to this but with artichoke instead of jalapenos. It's totally addictive. I could eat the whole pan. We'll have to try this version next time!

  4. I just made this for my husband, neighbor and myself and oh my is it good! I have not been let down by any of your recipes! 4 for 4 so far and looking forward to trying more! Thanks so much.

  5. I've been making this for years. People LOVE it! Served it with lots of stuff, but Ritz Crackers are always the favorite!

  6. Made this today for a Super Bowl party. It was delicious!!! I did add a good handful of mozzarella and some extra grated Parmesan on top.

    Still, excellent recipe, and it really did taste like a jalapeno popper.

  7. I made this for my (small) Superbowl party and it was a big hit. I loved it, too, for its ease and tastiness.

    I used all the lite ingredients and it was perfectly creamy. I also doubled the green chilis (because I'm married to a New Mexican, and it's necessary for people from NM to consume VAST quantities of green chili) and it turned out just fine and very flavorful.

  8. I made this yesterday for the Super Bowl and it was soooooo yummy! I seriously could have eaten the entire thing myself. Thanks for sharing!

  9. Told my husband about this recipe and he insisted on making it yesterday for the Super Bowl. It was so good with tortilla chips that were fresh out of the frier. It made a lot but we polished it off with a few friends. This will be made for many, many get togethers in our future. Thank you!

  10. Are you able to freeze this after it's cooked? I made some last night and it was great, but there is a lot left over and I don't want to throw it away (or eat it all)!

  11. Stef–This is the million dollar question! 🙂 I honestly don't know, especially after it's been cooked. The cream cheese says on the packaging not to freeze it, but I'm thinking the mayo probably stabilizes the cream cheese. However, after the cheese has been melted in the dip, it may not reheat particularly well. I'll have to try it so I can have a definitive answer because this is a question we get a LOT! 🙂

    1. Do not freeze AFTER cooking…not good! However, my husband and I have found that we will split a batch before making it and freeze one half of it and just eat the other half. PLENTY for us. Freezes well and bakes just fine. Can either throw in over frozen or let it thaw some.

  12. I made this for a New Year's Eve get together and the leftovers were such a hit with my family they had me make an entire new batch the next day.

  13. Katie–if you don't use mayo, you'll need something else. If you prefer Miracle Whip, try that. If you don't like mayo or Miracle Whip, you might want to try sour cream or plain Greek yogurt.

    Hope that helps! 🙂

  14. Could this be made ahead? I want to make it tomorrow, but I'm wondering if I could mix it all up and put it in the fridge for a few (4ish) hours before baking. What do you think?

  15. I made this for a BBQ get together and it was a HUGE hit. I amt hinking of throwing a party this month just so I can make it again!

  16. I make this except I use fresh cut up jalapenos and add some finely chopped onion and some shredded cheddar to the mixture. I could probably eat the whole thing of it myself….but I try to use at least some self-control!!! 🙂

  17. I made this today for a potluck and it went over very well! I used 1/2 of a 4 oz jar of jalapenos and would cut back to only 1/4 jar because we all thought it was pretty spicy. Some people only had 1 bite because it was too hot. Maybe my jalapenos were extra spicy!

  18. I made this for a Super Bowl party yesterday and it got rave reviews. Because I didn’t know how crazy our friends were about peppers, I used only 4 oz jalapenos and did not add the chilis. This is definitely a recipe I will make again.

  19. I made this for the Superbowl party that was hosted by my boyfriend’s rugby team and everybody LOVED it! The guys are still talking about it, and all the girls asked if I found this from Pinterest! (I did!) I followed your recipe exactly and accidently used the hottest peppers, but still it was great! I will absolutely make this again for a party!

  20. I’m going to make this for Memorial Day. I think I’ll make it with lots of jalapenos, I don’t want the kids touching this!!

  21. Made this today, but I substituted pineapple cream cheese for the regular. It was soooo good, I loved the combination of sweet, salty, and spicy. I might eat it all myself!

  22. Could I microwave this instead of baking it? I have a pot lock in my class tomorrow at my college and they only have microwaves…

  23. can I made this in the crockpot? how long? any alterations needed? I want to bring this to work where it will stay warm all morning?
    Dawn—- thanks

    1. I’ve been making something like this recipe for a few years and it’s a BIG hit at parties. Two things I’ve added on my own…

      Save some parmesan cheese to mix with some PANKO bread crumbs to add on top before putting the dip in the oven. It will remind you of the outside of regular poppers when you eat them.

      Also, this is the most important part….buy a jar of raspberry preserves, melt them down in a small pot. Put some dip in a scoop chip and then add drizzled preserves on top. I know it sounds odd but you will not believe how good this is!!!! Even those who doubted me at first said it was true!!!

  24. YES! THIS DIP IS AWESOME!! I am a total sucker for jalapeno poppers, and I LOVE the jalapeno/artichoke dip they sell at Costco. Made this tonight and love love love it. Thank you for a delicious, fast and easy dip!

  25. Made this in the crock pot and it was awesome….. only thing is it needs to be stirred every so often because the oil tends to go to the top. And I used slab bacon cut into cubes and cooked super crisp so it would hold some texture.But it tasted JUST like a popper…. YUM

  26. Delicious! I made this for a work event and it was gone very quickly. I used about the whole can of jalapeños and it was just the right amount of kick. I made it the night before and just popped into the oven before the event. It stayed warm for about an hour out of the oven in my pyrex pie pan.

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