Jalapeño Popper Dip

Course Appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Janssen Bradshaw


  • 1 8- oz. package cream cheese softened
  • ½ cup mayonnaise
  • 2 oz chopped green chiles usually they come in 4-oz cans
  • 1 diced jalapeño pepper or 2 oz of canned jalapenos
  • 1 cup shredded cheese I usually use a combination of two of the following: cheddar, Monterey jack, or mozzarella
  • ½ cup breadcrumbs regular or Panko. I usually just toss a slice of bread in the food processor.
  • 1/4 cup grated Parmesan cheese


  1. Preheat the oven to 375˚. In a medium mixing bowl, thoroughly combine the cream cheese, mayo, green chiles, jalapeños, and shredded cheese. Spoon into a baking dish (the one pictured is about 5x5, but I've also used shallower, slightly larger dishes too).

  2. Combine the bread crumbs and Parmesan cheese and sprinkle over the cream cheese mixture. Bake for 30 minutes or until the topping is golden brown. Serve warm with pita chips, cut veggies, or crackers.

  3. Eat cold out of the fridge with a spoon and die a little of shame (but also happiness).

Recipe Notes

(adapted from Annie's Eats)