jalapeño popper dip

Super Bowl Sunday is almost here! Usually, I don’t watch much football.  I don’t have anything against it, there’s just usually a lot of things I’d rather be doing and I never think to turn it on.  If friends want to go to a bar and watch a game I’ll gladly go, but I probably wouldn’t be the one to come up with the idea.  Needless to say, I like Super Bowl Sunday less so for the football, and more so for the excuse to get together with friends and eat some delicious food.  And this dip falls squarely in the category of delicious food!


  • 16 ounces cream cheese, at room temperature
  • 1 cup mayonnaise
  • 4 oz. pickled jalapeño slices, drained, minced
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • 1½ cups shredded cheddar cheese

for the topping:

  • 1 cup panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 4 tablespoons unsalted butter, melted


Preheat the oven to 375°F.

Combine the cream cheese, mayonnaise, jalapeño, garlic, cumin, and cheddar in a mixing bowl.  Whisk together until smooth.  Spread the mixture out into a oven-safe casserole dish.

In a small bowl, stir together the melted butter, panko and Parmesan with a fork until well combined.  Sprinkle the topping evenly over the dip.

Bake for 25-30 minutes, or until the top is golden brown and the dip is bubbling.  Serve warm with tortilla chips, crackers, veggies, etc.

Source: Adapted from Brown Eyed Baker



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