Jalapeno Popper Dip

Jalapeno Popper Dip – We have a great group of friends that we love to get together with as often as possible. Everyone has kids around the same age so they get to see each other and act all kinds of crazy. The adults eat, drink adult beverages, talk, and eat some more.

While we also love to go out for kid-free dinners together, having everyone together with their families is my favorite. Everyone pitches in and brings some kind of appetizer, dessert, side dish, etc. Most recently I brought this jalapeno popper dip (it’s really more of a spread).

It’s creamy and tangy from the cream cheese with a little kick from the jalapenos. The bread crumb topping gives it a little body and helps to cut through the decadence a little bit. This is something that is great all year round, for nearly any occasion. I’m sure I’ll be making this again and again.

Jalapeno Popper Dip

Jalapeno popper dip

Printable Version

  • 2 (8 oz.) packages cream cheese, softened to room temperature
  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • ½ cup shredded Monterey Jack cheese
  • 1 (4 oz.) can chopped green chilies
  • 2 jalapenos, seeds and ribbed removed, finely diced
  • 1 cup shredded Parmesan cheese
  • ½ cup panko style bread crumbs

1. Preheat oven to 400° F.

2. In a large bowl, combine cream cheese, mayonnaise, Greek yogurt, Monterey Jack cheese, green chilies, and jalapenos. Stir well to combine.

3. Spread mixture into a 9-inch ungreased baking dish (any shape will work). In a small bowl combine Parmesan cheese and bread crumbs. Sprinkle the bread crumb mixture over the jalapeno mixture. Bake for 25-30 minutes, until lightly browned and bubbling. Serve with chips, crackers, or sliced vegetables.

original adapted from allrecipes, this version came from a Pinterest search which took me to keyingredient.com

Jalapeno Popper Dip

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