This creamy jalapeño popper dip recipe is the perfect appetizer for game day, a bbq, or a Sunday afternoon snack. The perfect combination of spicing a cool by combining jalapenos and cream cheese. Made in only 4 steps, this dip will be your new go-to.
This post was sponsored by Milton's Craft Bakers. All opinions are my own.
What Is Jalapeno Popper Dip Recipe?
I first ate Jalapeno Popper Dip at a girls night years ago. It is a warm, creamy dip, with a little kick, and served alongside tortilla dippers like Milton's crackers and fresh veggies. Since that day, the dip has been a staple at get togethers. This dip combines cream cheese, mayo, and parmesan with diced green chilis and diced jalapeños. It is topped with panko bread crumbs and broiled for a nice crispy crust.
Let's Chat Milton's Craft Bakers
I've been a huge fan of Milton's Craft Bakers for many years. I love their craft bread, but it was an instant connection with their gluten free crackers! I'm excited today to show off two of my favorite flavors - Olive Oil & Sea Salt, and Fire Roasted Vegetable. Reducing gluten in my diet is important to me, and I love that I can still enjoy a delicious cracker with out the gluten!
What Do I Need To Add To My Grocery List?
To make this jalapeno popper dip recipe, you'll need:
- cream cheese
- shredded parmesan
- diced green chilis
- diced jalapeños
- panko bread crumbs
- Milton's Craft Bakers Gluten Free Crackers
Tell Me How To Make It!
- Start by combining cream cheese, parmesan, mayonnaise, diced green chilis, and diced jalapeños in a large sauce pan.
- Heat over medium heat, stirring constantly until well combined and melted.
- Transfer to a casserole dish.
- Top with panko bread crumbs.
- Broil for 2-3 minutes or until bread crumbs are browned.
- Serve with Milton's Craft Bakers gluten free crackers.
Can I Freeze Jalapeño Popper Dip?
Yes! Prepare the dip completely, but skip the broiling. Cover tightly with plastic wrap and freeze up to 3 months. To reheat, take it directly out of the freezer and pop it into the oven. Heat at 350 for about 20 minutes or until heated thru and bubbly.
Should I Use Fresh or Canned Jalapeños?
For this recipe I like using canned. I feel the juices and the texture are better for this dip. However, if you prefer to use fresh, you certainly can. Just sub ¼ cup of diced fresh jalapeños for the canned ones.
What Should I Dip Into Jalapeño Popper Dip?
Milton's Craft Bakers Gluten Free Crackers are the perfect texture for this dip! I particularly enjoy the Olive Oil & Sea Salt, and Fire Roasted Vegetable. Milton's gluten free, organic, and non-GMO ingredients are carefully selected to ensure the best taste and quality possible. You can also dip fresh veggies, or corn chips. Whatever dipped you choose, I promise you'll be coming back for dip after dip. To find out where you can purchase Milton's Craft Bakers Gluten Free Crackers, be sure to check out their store finder.
I love dips! Do You Have Other Recipes?
We sure do! Be sure to check out:
How Long Does The Dip Keep?
You can keep this dip in an airtight container in your fridge for up to a week. Reheat in the microwave for a quick snack.
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Jalapeño Popper Dip Recipe
- 8 ounces cream cheese
- 1 cup mayo
- 1 cup parmesan cheese
- 4 ounces can diced green chills liquid included
- 4 ounces can diced jalapeños drained
- ½ cup panko bread crumbs
- Milton’s Craft Bakers Gluten Free Crackers
- fresh veggies
- crusty bread
- tortilla chips
- In a medium saucepan, combine cream cheese, mayo, cheese, jalapeños, and green chilis.
- Heat over low heat and continuously stir until well combined and warm.
- Transfer to a greased casserole dish, top with bread crumbs and broil until browned.
- Serve warm with dippers
- *To keep dip warm during serving try serving it in a crockpot or fondue pot.
Ellen Tannenbaum says
A brighter taste than regular orange cheese queso.* This is totally delicious as written. Also easy to halve, and can control the heat by how much jalapeños you add (we like more). Also great without the bread crumbs, or straight out of the fridge (if you have leftovers) and with plain old shredded cheddar or whatever you use on tacos if you don’t have Parmesan. * I grew up in Texas during the 60’s and 70’s and no holiday has been complete then or in the decades since without my grandmother’s queso, but this is going to replace that!
Courtney McGrale says
I brought this to my book club tonight, and it was scrumptious! Seriously, this dip is everything: warm, creamy, savory with just enough pop! Everyone loved it! 5 stars and it couldn’t me more simple to make.
Courtney McGrale says
I made this for my book club last night! It was so simple and delicious! It definitely has a kick, which I loved, and it was warm and satisfying. I served with a grainy chip.
Emily Kemp says
I absolutely love this dip, so yummy and creamy!