Jalapeno Poppers made into a dip with cream cheese and sour cream!
Imagine taking your favorite jalapeno poppers and turning them into a dip! Yep…that’s what this is…Jalapeno Popper Dip!
I really enjoy jalapeno poppers but sometimes there are a few drawbacks; they take a little while to stuff all the peppers and sometimes the jalapenos are a bit too spicy for me.
I guess I’m a little wimpy when it comes to eating something too spicy. This jalapeno popper dip is just what I need…super easy to make and I control the heat with the number of jalapenos going into the dish!
One of the secrets to getting great pepper flavor without adding too much spice is using mild peppers in this dip. I used Anaheim peppers that we grew this summer. I roasted the peppers and froze them. Anaheims are a pretty mild pepper.
This can also be made with canned chili peppers that you buy in the store. They are already roasted, peeled, seeded and chopped! Even easier! When buying at the store check the side of the can for the level of heat from the peppers. You can usually buy mild, medium, or hot!
Fresh jalapenos are also added….but just as much as you think you can handle!
Don’t forget to PIN for later!
If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop
Jalapeno Popper Dip
- 16 oz cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup roasted peppers (chopped)
- 1 jalapeno (seeded and finely chopped)
- 1/4 cup parmesan cheese
- In a large bowl mix cream cheese and mayonnaise together.
- Fold in peppers.
- Pour into a greased baking dish.
- Top with parmesan cheese.
- Bake at 350 degrees for 30 minutes, or until hot and bubbly.
- Serve while still hot.
You can control the heat by adding a hotter pepper and increasing the amount of jalapeno.