Who is ready for installment #4 of our lead up to the BIG GAME? Every party needs a little spice and I have it for you here today as #DudeFoodWeek continues…
I have had a full-fledged obsession with jalapeno poppers since the first time I ever heard one mentioned. How could I not? It combines several of my favourite food things in one perfect little crunchy, creamy, spicy, hand-held package.
The thing is, the little beasties are fussy to make, and I’m a woman on the move, people. I’m not opposed to spending time on making food ‘the long way’ when we’re talking about things like bread, roasts, preserves, beer, and whatnot, but when it comes to my snack foods, time is money. I had purchased all the necessary ingredients to whip up a batch of my dearly beloved snacks for The Big Game (wink wink, nudge nudge) but then realized that my ambition had outstripped my energy by a country mile. I stared at all the cream cheese, shredded mozzarella, jalapeno peppers, garlic cloves, and panko crumbs on my counter and a light bulb went pop over my head.
I mean that literally. One of my light bulbs in the ceiling broke.
I also mean that proverbially, because at that very moment I decided to mince the peppers and stir them into the cream cheese with the rest of the ingredients and top the whole works with buttered Panko crumbs then bake it; Baked Jalapeño Popper Dip was born.
- The dip packs a little punch… just as much as a popper, but how much oomph it has is largely dependent on the individual peppers. If you’re hardcore, slice a tiny sliver from the end of the pepper and taste it. If it’s pretty mild, you may want to increase the overall amount of minced peppers. If the peppers are nuclear, you may want to stick with the amount specified or reduce it. Your call!
- If you have leftovers (PSHAW. The only way this happens is if you PLANNED for leftovers or forgot to serve it. Voice of experience.) they are wickedly good spread on halved French bread and popped under the broiler until bubbly.
Baked Jalapeño Popper DipRate Recipe
- 1 package Cream Cheese 8 ounce, softened
- 2 1/2 cups shredded mozzarella
- 3-5 fresh jalapenos depending on heat preference, stemmed, seeded, and finely minced
- 2 tablespoons mayonnaise
- 1 garlic clove peeled and minced or pressed through a garlic press
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons salted butter melted
- 1/2 cup panko bread crumbs
- Preheat oven to 400°F.
- Butter a small casserole dish and set aside. Smash the cream cheese, mozzarella cheese, jalapenos, mayonnaise, garlic, salt, and cayenne pepper together with a potato masher or sturdy spoon until everything is evenly combined.
- Spoon into the buttered casserole dish and even the top. Toss the melted butter and bread crumbs together then scatter them evenly over the dip. Place the buttered casserole on a rimmed baking sheet in case of bubble-overs. Bake for 20-28 minutes, or until the dip is bubbly and the bread crumbs are golden brown. Serve hot or warm with tortilla chips, vegetable sticks, crackers, or crusty bread!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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ann stoymenoff says
Hey. I ALWAYS feel free to add bacon 😀
I love this recipe and cannot wait to try it out on my family. I have one question, though. What in the world are “panko bread crumbs”? Your answer will save me a whole lot of time trying to find them in the grocery store. 🙂 Thank you very much.
If you go to the Amazon search box in my sidebar (and yes, it’s an affiliate box) and enter Panko, it will pop right up for you! Good stuff. They’re Japanese style bread crumbs and they make everything they touch crispy and delicious!
Kenneth Clark says
I made this…took it to work and had to print recipes for everyone that tried it!
It is that GOOD! Rebecca your simplifying was genius! Such a time saver. Thank you!
Fantastic!! I’m so glad you liked it so much and it went over so well for you!
I’ve been following you for about a month now, and have tried at least four of your recipes (there are others that I might have tried, but I might’ve only dreamt about it – can’t tell for sure). This one especially was a big hit. The grocery store was actually out of jalapenos, (which has me questioning some of my life decisions), but I substituted Serrano peppers and it worked just as well. Thank you!
I’m so glad you liked it so much! I think I’d dig it with serranos, too. And welcome to FWF! Glad to have you here!
Nutmeg Nanny says
I am drooling over this dip! How fantastic 🙂
Tieghan Gerard says
Whoa! I would serve this as dinner. It looks too incredible and I would be happy filling up this!! LOL! Great recipe!
I love the idea of making jalapeno poppers in a dip form. It can be daunting to make the individual ones!
Happy Valley Chow says
I loovveee jalapeno poppers and I am sure I would love this. Perfect for a SB party 🙂
Katrina @ Warm Vanilla Sugar says
This dip looks truly lovely! So much goodness in a bowl.
Hello! Found your blog via Ree. Just so happy to find another mama who also has 5 boys and loves to cook (and watch her crew enjoy every bite!)!