This jalapeño popper dip recipe has all the classic popper favorites, but saves a lot of hands-on time. Perfect for crowds!
If you’re like us and love jalapeño poppers, you’ll fall in love with this easy, cheesy dip. Although it requires a similar ingredient list, it’s much better for feeding a crowd because it doesn’t have the hassle of stuffing half a pepper.
Serve warm with sturdy tortilla chips, toasted bread, and fresh vegetables. You can also use it as a sandwich spread (delicious!).
main ingredients
Jalapenos: Start with fresh bell peppers for this dip (this makes a huge difference). Spiciness levels vary, so taste to see where your batch falls. Depending on the spiciness, the recipes below offer a range. Green onion: Also called green onion. Bake these with jalapenos. It’s sweet, slightly burnt, and delicious in dips. Canned green chiles: These were a last minute addition and I am very happy with the results after adding them. These add even more flavor to the dip. We love the Hatch brand (comes in a 4 oz can). We buy mild, but you can use chili pepper if you like it spicier. I also use it when making taco soup. Cheese: The base is cream cheese (soften to room temperature). Next, stir in the shredded cheddar cheese and Monterey Jack (or pepper jack if you want more heat). Spices: I keep it super simple with garlic powder, onion powder, salt and pepper.
See the complete recipe with measurements below.
How to make jalapeño popper dip
Tip 1: Stir-fry the peppers and onions. A broiler is the perfect tool for roasting peppers (it does the same thing for tomatillo salsa). Think of it like reverse grilling (you can also grill instead of sear if that’s easier).
Slide the peppers and green onions under the broiler for 10 to 12 minutes. If you turn it over from time to time, it will get blistered all over. Then take them out and add them to the bowl. Cover (I just use a baking sheet) and let cool.
Tip 2: Peel the peppers and remove the seeds. Once cooled, the blistered skins of the peppers will peel off easily. You can also slice each pepper and remove the seeds. The seeds contain all the spices, so save some for further cooking. Remove the seeds, but work in a way that works for you.
Tip 3: Finely chop and mix with cream cheese. Finely chop the bell peppers and roasted green onions and mix them into the softened cream cheese. Add sour cream, shredded cheese, garlic powder, onion powder, salt, and pepper and mix well.
Tip 4: Bake until bubbly. Spread the dip in a small baking dish and top with a little more cheese. Bake until center is melted, about 20 minutes. Then turn the oven back on to bake and add a little color to the surface.
More easy dip recipes
jalapeño popper dip
preparation
15 minutes
cook
35 minutes
total
50 minutes
Everything we love about jalapeño poppers is made into a dip. I gave a range because jalapenos come in different levels of spice. If your peppers are mild, use all nine (or more if you want more spice). To bake and serve, use a smaller 1-quart baking dish, 9-inch pie plate, or small 8-inch oven-safe skillet.
3 cups for 6 people
will be needed
6-9 small jalapenos (depending on spiciness preference)
1 bunch of green onions (about 6), finely chopped, reserving the dark green top 2 inches
8 oz (227 g) block cream cheese, room temperature
1 4-ounce can of chopped green chili peppers (mild or hot, depending on your preference)
1/4 cup sour cream
4 ounces sharp cheddar, shredded (about 1 cup)
4 ounces Monterey Jack or Pepper Jack, shredded (about 1 cup)
Garlic powder 1/2 teaspoon
1/4 teaspoon onion powder
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Tortilla chips, fresh vegetables, crostini, or crackers (for serving)
direction
1Place an oven rack about 4 inches from the broiler. Turn on the broiler. Place the jalapeños and whole scallions on a baking sheet. Roast, turning occasionally, until the skin of the peppers turns black in spots, 10 to 12 minutes. Remove and place in a bowl to cool. If the green onions darken quickly, remove them from the baking sheet early.
2Once the peppers are cool enough to handle, peel off most of the skin and remove the seeds. For a spicier dip, leave some or all of the seeds on. (Wear gloves if you are sensitive to bell pepper oil.)
3Finely chop the peeled jalapeno and cooked green onion.
4Set aside about 2 tablespoons each of cheddar cheese and Monterey Jack.
5In a medium bowl, combine cream cheese, sour cream, remaining cheddar cheese, remaining Monterey Jack, garlic powder, onion powder, salt, pepper, chopped jalapeños, and roasted green onions.
6Adjust oven temperature to 350°F.
7Spread the cream cheese mixture in a small baking dish and top with the reserved cheese. Bake until bubbly, about 20 minutes, then bake again until golden brown. Remove from the oven and top with the reserved chopped green onions. Serve hot.
Adam and Joan’s Tips
Allow leftover dip to cool completely, then store in an airtight container in the refrigerator for up to 4 days. If you want to prepare ahead of time, assemble the entire dip at least 2 days in advance. Spread in a baking dish, cover tightly and refrigerate. When ready to serve, bake as directed (you may need to add an additional 5 minutes to the baking time as the dish is starting to cool). The nutritional information listed is an estimate.
Nutritional information per serving
Serving size
1/6 of the recipe
/
calorie
307
/
total fat
27g
/
saturated fat
15.8g
/
cholesterol
79.4mg
/
sodium
458mg
/
carbohydrates
5.2g
/
dietary fiber
0.7g
/
Total sugar content
3g
/
protein
11.8g
author:
We’re Adam and Joanne Gallagher, the creators of Inspired Taste. Founded in 2009, Inspired Taste has grown from a childhood dream to one of the internet’s most trusted recipe sites, with hundreds of trusted recipes, step-by-step videos, and expert tips.
