Jalapeño popper dip is the perfect creamy, cheesy, spicy addition to your Cinco de Mayo party. It’s so easy to make and delicious you might have to make it more often.
Jalapeño poppers are so delicious and addicting, they’re great to have at a party, but making those things is enough to take you out of the party mood. So what’s a girl to do when she wants the jalapeño poppers but doesn’t want to make them? She makes jalapeño popper dip! Who doesn’t love chips and dip?
For this post, I am working with Food Should Taste Good to tell you about their delicious chips that you can pair with this kicky little jalapeño popper dip. I’m pairing their Blue Corn Tortilla Chips with this dip. I love the color contrast of the chips with the dip and great flavor they bring to the party with their real, simple ingredients.
Craig has a Cinco de Mayo work party and
he’s I’m making this dip for him to take to the party along with the chips.
I like working with Food Should Taste Good because I already buy their chips and they believe in crafting better snacks, as they know food tastes best when it’s made with real ingredients. And all of their tortilla and bean chips are non-GMO, certified Kosher and certified gluten-free. Many of the chip varieties are also certified vegan.
Just like a jalapeño popper, this dip is rich with cream cheese, cheddar cheese and the spicy kick of jalapeño peppers. The crunch that you get from the poppers is replicated by the chips and with a panko and Parmesan topping that’s addicting all by itself. I didn’t include bacon in this dip, but you certainly could. Just add your cooked, chopped bacon when you’re mixing in the jalapeños and now you’ve got bacon in your jalapeño popper dip. Easy peasy!
I feel like I also need to let you know that this dip is ridiculously addicting. It’s one of those foods that once you start eating it you just can’t stop. I’m not sure if it’s the cheese, the crunch or the lightly spicy bite (this dip isn’t overly hot and spicy) that keeps me coming back. You’ll just have to make a batch and decide what brings you back for more.
As part of this post I was either compensated and/or received product from Food Should Taste Good. But all opinions are my own.
- 2 8 ounce packages of cream cheese, room temperature
- 1 cup mayonnaise
- 1½ cups shredded cheddar cheese (I used medium sharp)
- 1 4 ounce can chopped jalapeños, drained
- ½ cup Panko bread crumbs
- ½ cup Parmesan cheese
- 3 tablespoons butter
- 1 jalapeño
- Food Should Taste Good Blue Corn Tortilla Chips
- Pre-heat oven to 350 degrees Fahrenheit
- Blend cream cheese and mayonnaise together in a mixing bowl (a stand mixer is easiest).
- Stir in cheddar cheese and jalapeños.
- Spoon into a 6"x6" or 8"x8" square baking pan. (If you use the 6"x6" pan you'll have a little left over.)
- Combine Panko bread crumbs and Parmesan cheese in a bowl.
- Melt the butter in a small container then pour into the bowl of Panko and cheese. Stir to thoroughly combine.
- Evenly sprinkle the Panko mixture on top of the cheese mixture.
- Pop into the oven and bake for 25-30 minutes or until the topping is golden brown.
- Top with slices of jalapeño.
- Serve with Food Should Taste Good Blue Corn Tortilla Chips.
Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.