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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
Ingredients
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)
For serving:
- chips crackers, bread, toast or rolls
- Garnish - 2 sliced and charred jalapeños parsley and crushed red pepper flakes
Instructions
- 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 ½-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.
Recipe Notes
- Optional: Mix in 3 slices of crispy fried bacon, crumbled into 1/2-inch pieces. Also great as a sandwich spread or on a grilled cheese sandwich. Put a dollop on your grilled hamburger, or spread on a Naan then top with bacon for a terrific, easy popper pizza! You’re going to want leftovers 😉
Nutrition
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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!
Penny Thomas
Do you recommend the original Rotel or do you recommend the mild or hot version? I know it depends on what you think you can handle heatwise, but I don’t want to ruin this dish by making it too hot! With jalapenos already in the recipe, maybe the mild version?
Tricia Buice
Hi Penny – I recommend the ORIGINAL Rotel for this recipe. Enjoy!
Susan
We just finished having this as a “snack” (could be a meal!) and it was DELICIOUS! Glad there are leftovers so we can enjoy it tomorrow. I didn’t have any fresh parsley but I had fresh dill and substituted that and I removed jalapeño seeds before charring because I didn’t read the recipe until I did it!
I am new to your site and so glad I found it and signed up for emails!
Thank you!
Tricia Buice
Hi Susan! Welcome aboard – I’m so glad you are here and that you liked this recipe. I LOVE this dip and could make a meal out of it for sure 🙂 Happy snacking and please let me know if you ever have any questions. Now that your comment has been approved, you will show up when you comment on other posts. You ended up in my pending file 🙂 Enjoy!
Mimi
I love what you did with the jalapeños is beautiful! Love this recipe – thanks!
Tricia Buice
Thanks Mimi – have a great weekend!
Susan
My goodness, that looks delicious! I have friends who always order jalapeno poppers when they’re on the menu. I have to make this for them!
Tricia Buice
Woohoo – bet they love it Susan 😉
Susan
This looks amazing!! I’m always looking for recipes to keep when I have guests at home.
This is a perfect Dip and imposible not to enjoy.
It really looks delicious.
Can’t wait to try
Tricia Buice
Thanks Susan – you’re going to love it!
Larry
Looks delicious Tricia and, like you, I think it would be great on a burger
Tricia Buice
It’s great on everything Larry! Thanks 😉
Karly
This is my kinda dip! I can’t wait to try this and hopefully not eat the whole thing myself!
Tricia Buice
I’m with you on this one Karly – I always hope for help on dips like this. So good! Hope you’ve had a wonderful summer.
sue @theviewfromgreatisland
I’m with Jennifer, just give me the pan, and leave me alone ~ jalapeños are the best! I LOVE the way you’ve styled it <3
Tricia Buice
Thank you Sue! This is a delicious year-round dip, perfect for just about anytime.
Jennifer @ Seasons and Suppers
I think I could eat this whole dish! Love jalapeno popper anything 🙂 We can’t get Rotel tomatoes here in Canada, but I stocked up when I was state-side, so I’m ready to roll with this one 🙂
Tricia Buice
Rotel tomatoes add a ton of flavor to this dip Jennifer – I hate that you’ll have to use one of your precious cans but this is sooo good! Hope you give it a try.
Chris Scheuer
This looks like the kind of dip that would be impossible to stop eating!
Tricia Buice
Yes it is Chris! Always amazed if we have leftovers 😉 Thanks so much!
Angie@Angie's Recipes
I have never made a warm dip..but I know I am going to love this one because it looks so creamy and deliciously addictive!
Tricia Buice
It is totally addictive Angie! And I feel sure you will love a warm dip 😉 Happy weekend!