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This jalapeño popper dip recipe has everything we love about classic poppers, but requires way less hands-on time. It’s perfect for crowds!
If you are like us and love jalapeño poppers, you will go crazy for this easy, cheesy dip. It calls on a similar list of ingredients but is so much better for a crowd because there is no tedious filling of pepper halves.
Serve it warm with sturdy tortilla chips, toasted bread, fresh veggies, or even use it as a sandwich spread (yum!).
Key Ingredients
- Jalapeños: Start with fresh peppers for this dip (it makes a big difference). They can range in heat level, so taste one to see where your batch sits. We offer a range in the recipe below depending on how spicy they are.
- Green Onions: Also called scallions. We broil these with our jalapeños. They get sweet and a little charred, which tastes lovely in the dip.
- Canned Green Chiles: These were a last-minute addition, and I am so much happier with the results after adding them. These add more flavor to the dip. We love the Hatch brand (they come in four-ounce cans). We buy mild, but you can use hot peppers if you prefer the heat. We also use them when making taco soup.
- Cheese: The base is cream cheese (so make sure yours is softened to room temperature), then you’ll also stir in shredded Cheddar and Monterey Jack (or Pepper Jack for more heat).
- Spices: We keep this pretty simple with garlic powder, onion powder, salt, and pepper.
Find the full recipe with measurements below.
How to Make Jalapeño Popper Dip
Tip 1: Broil the peppers and onions. The broiler is a great tool for roasting peppers (we do the same for our tomatillo salsa). Think of it like a reverse grill (on that note, you can grill instead of broil if that’s easier).
Slide the peppers and green onions underneath your broiler for 10 to 12 minutes. Turn them every once in a while so they blister all over. Then, take them out and add them to a bowl. Cover (I just use the baking sheet), then leave to cool.
Tip 2: Peel and deseed the peppers. Once cool, the blistered pepper peel will peel away easily. You can also slice into each pepper and remove the seeds. The seeds hold all the spice, so leave some for more heat. We remove the seeds, but do what works for you.
Tip 3: Finely chop and mix into the cream cheese. Do your best to mince the peppers and broiled green onions, then mix them into the softened cream cheese. Add the sour cream, shredded cheeses, garlic powder, onion powder, salt, and pepper, and mix really well.
Tip 4: Bake until bubbly. Spread the dip into a small baking dish, then top with a bit more cheese. Bake for about 20 minutes, until the center is molten. Then, switch your oven back to broil and add a little color to the top.
More Easy Dip Recipes
Jalapeño Popper Dip
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Everything we love about jalapeño poppers, but made into a dip! Jalapeños vary in spice level, so we have given a range. If your peppers are milder, go for all 9 (or more for extra spice). For baking and serving, use a smaller 1-quart baking dish, a 9-inch pie plate, or a small 8-inch oven-safe skillet.
6 Servings, makes 3 cups
You Will Need
6 to 9 small jalapeño peppers (depending on how spicy you like it)
1 bunch green onions (about 6), top 2 inches of dark green tops reserved and chopped
8 ounces (227 g) block cream cheese, at room temperature
One 4-ounce can chopped green chiles (mild or hot depending on preference)
¼ cup sour cream
4 ounces sharp Cheddar, shredded (about 1 cup)
4 ounces Monterey Jack or Pepper Jack, shredded (about 1 cup)
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
Tortilla chips, fresh vegetables, crostini, or crackers, for serving
Directions
1Set an oven rack about 4 inches from the broiler. Turn the broiler on. Place the jalapeños and the whole green onions on a baking sheet. Broil, turning occasionally, until the peppers’ skins are blackened in spots, 10 to 12 minutes. Remove and let cool covered in a bowl. If the green onions darken more quickly, remove them from the baking sheet early.
2When the peppers are cool enough to handle, peel most of the skins and remove the seeds. For a spicier dip, leave in some or all of the seeds. (If you are sensitive to the oils in the peppers, wear culinary gloves.)
3Finely chop the peeled jalapeños and the broiled green onions.
4Set aside about 2 tablespoons each of the Cheddar and Monterey Jack.
5In a medium bowl, combine the cream cheese, sour cream, remaining Cheddar, remaining Monterey Jack, garlic powder, onion powder, salt, pepper, and the chopped jalapeños and broiled green onions.
6Adjust the oven temperature to 350°F.
7Spread the cream cheese mixture into a small baking dish and top with the reserved cheese. Bake until bubbly, about 20 minutes, then switch back to broil until the top is golden. Remove from the oven and top with the reserved chopped green onion tops. Serve warm.
Adam and Joanne’s Tips
- Let any leftover dip cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- To make ahead, assemble the entire dip up to 2 days in advance. Spread it into your baking dish, cover tightly, and refrigerate. When you are ready to serve, bake as directed (you may need to add an extra 5 minutes to the baking time since the dish is starting cold).
- The nutritional information provided are estimates.
Nutrition Per Serving
Serving Size
1/6 of the recipe
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Calories
307
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Total Fat
27g
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Saturated Fat
15.8g
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Cholesterol
79.4mg
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Sodium
458mg
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Carbohydrate
5.2g
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Dietary Fiber
0.7g
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Total Sugars
3g
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Protein
11.8g
