Jalapeno Popper Dip Recipe
Here's a fantastic way to deliver all that blazing jalapeno popper taste without the work. Whenever I bring this dip to a party, I'm always asked for the recipe. Serve with corn chips, tortilla chips or butter crackers. —Jennifer Wilke, Collinsville, Illinois
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup seasoned bread crumbs
- 1 tablespoon olive oil
- 1 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1 can (4 ounces) chopped green chilies
- 1/2 cup shredded parmesan cheese divided
- 2 packages (8 ounces each) cream cheese softened
- 1 can (4 ounces) diced jalapeno peppers
- corn chips tortilla chips or assorted crackers
- Carbohydrate 6.20735000107782 g
- Cholesterol 11.4512500044381 mg
- Fat 7.58006250426226 g
- Fiber 0.358000006911918 g
- Protein 3.05272500007608 g
- Saturated Fat 2.1807912506465 g
- Serving Size 1 1 serving (29g)
- Sodium 310.700468851063 mg
- Sugar 5.8493499941659 g
- Trans Fat 4.31930094104024 g
- Calories 106 calories
Directions In a large bowl, beat the cream cheese, mayonnaise, cheddar, chilies, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish. In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350degrees for 20-25 min. or until golden brown. Serve with chips or crackers. Yield: 16 servings (1/4 cup each). Originally published as Jalapeno Popper Dip in Taste of Home Winning Recipes 3 2012, p11 Nutritional Facts 1/4 cup (calculated without chips and crackers) equals 245 calories, 24 g fat (9 g saturated fat), 42 mg cholesterol, 322 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein. Print Add to Recipe Box Email a Friend
