Baked Jalapeño Popper Dip


This is my best friend’s favourite of my recipes.  Because my husband and I are moving in July, I recently gave her some of her favourite recipes from my mom’s cookbook, and she asked for this one too. It’s one of those recipes you can make ahead of time and everyone is happy  when you serve it.  If you want a little extra kick, I recommend using a mix of fresh and pickled jalapeños.

I made this for a party to watch the Putney Boat Race, an annual tradition for our friends. I mixed everything ahead of time and topped with dried jalapeño pieces and a sprinkle of parmesan:


On the day, I popped it in the oven for 30 minutes and served it warm with crackers and tortilla chips!

Baked Jalapeño Popper Dip (makes 1 1/2 cups)

  • 1 (8oz) packet of cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup cheddar (grated)
  • 1/4 cup parmesan (grated) plus extra to top
  • 1/2 cup pickled jalapeños
  • 1 tsp onion powder
  • sprinkle of dried jalapeños (optional)

Preheat oven to 375F (190C) Mix all the ingredients except a bit of extra parmesan and the dried jalapeños together until smooth

Top with sprinkle of parmesan and the dried jalapeños (if using)

Place in an oven safe dish

Bake for 25-30 minutes

Get some before its gone!


19 thoughts on “Baked Jalapeño Popper Dip

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