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Easy Jalapeño Popper Dip with a twist!
Easy, cheesy and delicious, this spicy Jalapeño Popper dip will be your new favorite go-to recipe.
Just in time for football, fall parties and garden fresh peppers! If you have a summer garden you may be covered up with plenty of crispy green, hot jalapeño peppers about now. Even if you don’t have a garden, these little hot chili peppers are inexpensive at the stores and farmers market making these a great base for our hot cheesy dip.
You’ll need six medium sized green jalapeños for this Jalapeño Popper Dip recipe, four are chopped and folded in with the cheese and two serve as an edible garnish for the brave. People will want to know what they’re digging into so this may clear up any questions 😉
So what’s the twist on this delicious dip?
I’ve added a can of Rotel Tomatoes to the mix along with the cream cheese, hot pepper Jack cheese, grated onion and mayonnaise. You won’t believe the incredible flavor those little bits of tomato impart, it’s really fantastic all around!
A simple dip like this is not just for dipping you know!
If you’re lucky enough to have leftovers, smear some on a grilled cheese sandwich, or spread on a Naan and top with bacon for a terrific hot pizza. Put a big dollop on top of your grilled hamburger for a real treat, and of course, it’s great warmed up in the microwave and served with chips, crackers, bread, toast or even rolls. You may want to make this all for yourself so you don’t have to share. Just saying 😉
Can this dip be made ahead?
I can’t believe football weather will be here next month! This will be great for all your sports crazed friends and family, because who can turn down hot cheesy dip?! You can make it ahead of time and bake when needed. Perfect for parties when you’d rather be hanging with your friends than making a mess in the kitchen.
What’s the best kind of cheese to use in Jalapeño Popper Dip?
I make this dip extra hot by using hot pepper cheese, but feel free to substitute Monterey Jack Cheese or even sharp cheddar if you prefer. It’s all good and all delicious.
I love the consistency of this jalapeño popper dip and think you will too. It’s so creamy and plenty spicy without burning your mouth. Bring on the zing!
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Jalapeño Popper Dip
For the dip:
- 1 teaspoon vegetable oil
- 6 jalapeños, sliced in half lengthwise (for 12 halves divided)
- 8 ounces cream cheese, room temperature
- 1 tablespoon chopped fresh parsley, plus more for garnish if desired
- ½ medium onion, grated
- 1 10-ounce can Rotel Tomatoes (with green peppers) slightly drained, liquid reserved
- 8 ounces Monterey Jack cheese, hot pepper cheese or sharp cheddar, grated
- ½ cup mayonnaise or sour cream
For the topping:
- ¼ cup panko bread crumbs, or cracker crumbs
- 1 tablespoon Parmesan cheese, grated
- 1 tablespoon melted butter
- crushed red pepper flakes for garnish (optional)
- chips, crackers, bread, toast or rolls
- Garnish - 2 sliced and charred jalapeños, parsley and crushed red pepper flakes
- Preheat oven to 400°F. Line a baking sheet with foil. Lightly grease or coat a casserole dish, pie plate or skillet with vegetable cooking spray. Place the casserole dish on the foil lined baking sheet. Set aside.
- Pour the vegetable oil in a large non-stick skillet. Wipe out most of the oil and spread it around using a clean paper towel. Heat on medium-high. Place the jalapeño halves, cut side down in the skillet and cook until lightly charred. Remove from the skillet and cool slightly. Set 4 jalapeño halves aside for topping. With the remaining 8 jalapeño halves, remove the seeds and membranes and discard then dice the jalapeños into 1/2-inch pieces.
- In a large mixing bowl combine the diced jalapeños, cream cheese, parsley, onion, Rotel tomatoes, cheese and mayonnaise. Blend on medium speed with an electric mixer until combined. Add some of the reserved liquid from the tomatoes to thin if needed. Pour into the prepared casserole dish and spread evenly.
- Mix together the bread crumbs, Parmesan and melted butter. Sprinkle over the cheese dip. Place the remaining 4 jalapeño halves, cut side up, on top of the dip. Press down gently into the cheese mixture. Sprinkle with red pepper flakes if using.
- Bake at 400°F for 30 minutes or until dip is bubbly.
Here are a few more of our favorite dips and appetizers you might like to try:
Hot Spinach and Artichoke Dip – Cheesy, creamy and loaded with chunks of artichoke hearts, earthy spinach, garlic and sweet onion. Serve with your favorite crackers, toasted baguette slices or chips for a memorable appetizer hearty enough to feed a hungry crowd. With easy make ahead directions too!
Mom’s Party Cheeseball ~ every party needs an easy and delicious cheese ball. There’s nothing like the combination of mild, medium and sharp cheddar cheeses, all blended together with cream cheese and a few seasonings to please a hungry snacking crowd! Serve with crackers, bread, fruit and nuts. An easy make-ahead appetizer that holds up wonderfully for hours.
Easy Spicy Guacamole ~ don’t spend a small fortune on restaurant guacamole, when it’s much less expensive to make at home! Make homemade guacamole just the way you like it. It’s incredibly easy to make and deliciously fresh.
Finally, here are a few more appetizer recipes from some of our favorite bloggers. Love this healthy version of everyone’s favorite Homemade French Onion Dip Recipe from Rachel Cooks. I could eat my weight in this Bacon Ranch Corn Dip from Oh Sweet Basil. And here’s one more from Sue at The View from Great Island for Cheesy Hatch Green Chile Dip that looks and sounds utterly addictive!