Jalapeño poppers are one of those bar food classics that you don’t think of making at home very often. And I don’t blame you! Who wants to fuss around with batter and deep frying things or the pain of cutting open jalapeños and discovering all the cuts in your hand you never knew you had? This dip takes everything that is great about poppers (think gooey cheesiness, the right amount of spice, and crunch) and makes it into a crowd pleasing dish. If you really like it hot add two cans of jalapeños, though one is usually enough for most people. Serve this on your next game day and declare yourself the real winner.

jalapenodip-1aKelsey Kinser

Jalapeño Popper Dip

12 oz cream cheese, softened at room temp

1-2 4oz cans diced jalapeños and their liquid, depending on how hot you want it

1/2 cup sour cream

1/2 cup mayonnaise

1 cup shredded cheddar cheese

15 buttery crackers, crumbled

1/2 cup shredded parmesan cheese

1 green onion, sliced thin for topping, optional

  1. Preheat oven to 350°F.
  2. In a large mixing bowl beat together the cream cheese, jalapeños, sour cream, mayo, and cheddar cheese. Spread this mixture into a 9″ baking dish.
  3. Sprinkle the crumbled crackers over the top of the cheese mixture. Sprinkle the parmesan on top of the crackers. Bake for 30-40 minutes or until the top is golden and the cream cheese mixture is bubbly.
  4. Allow to cool for at least 5-10 minutes before serving.

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