Jalapeño Popper Dip
A simple dip to make that is sure to go fast.
This is one of my favorite recipes and extremely easy to make. When I first started growing peppers in my back yard garden, I was amazed at just how many jalapeños I had popping up. At first I didn’t know what to do with all of them. After making endless amounts of chili, salsa and jalapeño poppers, I finally came up with this quick dip made with fresh jalapeños.
Please note that you may adjust this recipe to make it hotter or milder based on the amount and size of the jalapeños that you add. The green chilies are actually very mild and add a very nice flavor and texture to the dip. Also, if you find yourself with leftovers, the dip goes very well mixed with eggs the next morning.
I bring this dip to just about any party or get together and every time someone will ask for the recipe. But don’t take my word for it, give it a go yourself and let me know what you think!
Ingredients
- 4 packages cream cheese (I use the 1/3 fat because I think it tastes the exact same)
- 2 cups mayonnaise
- 2 cans (4 oz each) chopped green chilies
- 10 jalapeños (or, to taste)
- 1/3 cup bread crumbs
- 1/3 cup Parmesan or Asiago cheese
- A bag of chips
Directions
- Preheat oven to 350°
- Slightly melt the cream cheese in a microwave safe bowl (about 4 minutes on High power).
- Mix the mayonnaise into the cream cheese until well blended.
- Chop up the jalapeños into very small pieces, including all of the seeds. A food processor will work best for this step. (If you are going to do this step by hand please use gloves while working with the jalapeños and be very careful. If you should by chance get irritation from the jalapeños in your eye, nose or skin please note that milk will relieve the burning almost immediately.)
- Add the chilies and jalapeños to the cream cheese mixture.
- Pour the mixture into an oven safe casserole dish.
- Sprinkle the bread crumbs and Parmesan/Asiago cheese over the mixture and bake for approximately 35-40 minutes.
- Serve with chips and enjoy!
# 1 by IInfinity
March 18th, 2008 at 8:13 am #
Amazing dip if you like a little kick!!!!! I found myself going back for more and more
# 2 by Cole
March 18th, 2008 at 8:27 am #
Definitely give this one a try!!!
# 3 by Abby
March 18th, 2008 at 8:40 am #
This is one of the best dips I ever had!!
# 4 by Dee
March 18th, 2008 at 1:09 pm #
Hey jess.. love it!!!
# 5 by steph
March 18th, 2008 at 4:45 pm #
mmmMM Tasty! if you like hot stuff this is a good one!
# 6 by Billie
March 18th, 2008 at 7:42 pm #
Wow, this sounds amazing. I can’t wait to try it. Thanks for sharing.
# 7 by Megan
March 19th, 2008 at 10:09 am #
Love it, can’t get enough.
# 8 by Bethany
March 20th, 2008 at 9:18 am #
Can’t wait to try it!
# 9 by Eliza
March 20th, 2008 at 1:57 pm #
I can’t believe I never thought of doing this. Sounds great.
# 10 by Heather
January 9th, 2009 at 9:13 am #
I made this last night for a small get together and it was the first thing to go. I cut the recipe in half (it still tasted great) because it seemed like too much, but I guess that I should have stuck to the amount indicated. Also, instead of chips, I served it with baguette slices that I brushed olive oil on and baked for about 10 minutes. Yum!
# 11 by Jen
January 11th, 2009 at 2:15 pm #
I tried out this recipe for the first time months ago and I have to say this is by far the best dip recipe ever! Everywhere I go people ask me to bring it and I feel sort of bad b/c it’s now referred to as “Jen’s Dip” and I keep telling people that I’m not the one to come up with it! Thank you. One hint though: the longer you bake the dip, the less heat it will have so I find that 10 jalapenos, three Hungarian peppers and 45 minutes of baking is perfect. I sometimes also leave out the chilies.
Heather, the baguette slices are a great idea – thanks!