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Home » Appetizer

Published: Dec 3, 2016 · Modified: Jun 23, 2020 by Kathy

Jalapeno Popper Dip

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A chip dipping into a cheesy dip.

Jalapeno Poppers made into a dip with cream cheese and sour cream!

A tortilla chip scooping up cheesy jalapeno popper dip.

Imagine taking your favorite jalapeno poppers and turning them into a dip! Yep! That's what this is - Jalapeno Popper Dip! A small colorful plate with chips and cheesy 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!

Jalapeno dip topped with green onions.

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!

A scoopful of Jalapeno Popper Dip on a chip.

Other delicious appetizers

  • Jalapeno Artichoke Dip
  • Pita Chips
  • Baked Tortilla Chips
  • White Bean Dip
  • Refried Bean Dip

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

Jalapeno Popper Dip

Kathy Berget
Hot cheesy dip with jalapenos! 
5 from 14 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine Mexican
Servings 10 people
Calories 242 kcal
Prevent your screen from going dark

Ingredients
 
 

  • 16 oz cream cheese softened
  • ½ cup mayonnaise
  • ½ cup roasted peppers (chopped)
  • 1 jalapeno (seeded and finely chopped)
  • ¼ cup parmesan cheese

Instructions
 

  • In a large bowl mix cream cheese and mayonnaise together.
    16 oz cream cheese softened, ½ cup mayonnaise
  • Fold in peppers.
    ½ cup roasted peppers, 1 jalapeno
  • Pour into a greased baking dish.
  • Top with parmesan cheese.
    ¼ cup parmesan cheese
  • Bake at 350 degrees for 30 minutes, or until hot and bubbly.
  • Serve while still hot.

Notes

May use canned peppers or roast your own peppers.
You can control the heat by adding a hotter pepper and increasing the amount of jalapeno.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 242kcalCarbohydrates: 2gProtein: 3gFat: 24gSaturated Fat: 10gCholesterol: 56mgSodium: 352mgPotassium: 72mgSugar: 1gVitamin A: 690IUVitamin C: 5mgCalcium: 77mgIron: 0.3mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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    Roasted Eggplant Dip
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    Bread Dipping Oil
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    Bacon Wrapped Little Smokies
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    BBQ Wings (Grilled)

Reader Interactions

Comments

  1. William Wiswald says

    November 12, 2024 at 3:51 pm

    If you are worried about jalapeños might get a bit hot for you order yourself a package of Mucho Nacho jalapeños. They get quite large and very seldom are they as the originals.
    Or they sell them in the spring in all big stores by Bonnie plants. I am still truck gardening at age 73 and have been raising them for at least twenty five years. I even string a bunch up and hang them in the kitchen to dry.
    Ponytailbill.

    Reply
    • Kathy says

      November 13, 2024 at 4:14 am

      Hi Ponytailbill,
      I have not heard of the jalapenos before. I'll have to check them out for next gardening season.
      Thanks,
      Kathy

      Reply
  2. Ashley says

    December 08, 2016 at 1:17 pm

    Oh goodness, I feel like I wouldn't have a lot of control around this dip! Then again, I don't around most dips!! 😉 haha

    Reply
    • Kathy says

      December 09, 2016 at 5:47 am

      I know the feeling! I always say....just one more scoop 🙂

      Reply
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5 from 14 votes (12 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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