Jalapeno Popper Dip

Jalapeno Popper Dip - creamy and topped with a crunchy topping! the-girl-who-ate-everything.com
I guess I should’ve known my days of dainty little salads for dinner were over when my husband cooked his very first meal for me. We were just beginning to date when he made spaghetti with meat sauce that had a whopping two pounds of meat in it!
Growing up as the youngest of ten kids we had spaghetti every Sunday for dinner. Although there may have been some meat in the watery spaghetti sauce when my older siblings dished up their plate, by the time I dug into the sauce there sure wasn’t any. My husband’s spaghetti, thick and full of savory meat, was completely on the other side of the spectrum. Thus my introduction to “Man Food” and a cuisine future consisting of Buffalo wings, burgers, Philly cheese steaks, and anything that made my mouth burn and my eyes water.
I knew when I made this Jalapeno Popper Dip that it fit in the “Man Food” category and would definitely be husband friendly. It’s an easy, creamy jalapeno dip with just enough heat to please the hubby but mild enough to be enjoyed by myself. I loved this dip because the heat can be controlled. Not that wives are control hungry or anything. But marriage is all about compromise, right? That’s why over the years our meat to sauce ratio has decreased and unfortunately our metabolisms as well.
You can make this Jalapeno Popper Dip with just a little heat or you can double the jalapenos for the spicy lovin’ men in your life. It’s a no fuss dip that doesn’t take you away from watching the game

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Jalapeno Popper Dip


  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 cup mayonnaise
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup grated Parmesan cheese
  • 1 (4 ounce) can diced green chilies
  • 1 (4 ounce) can diced jalapeños or 4 fresh seeded jalapeños diced finely (add more if you like it hotter)
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter (, melted)


  1. Mix the first 6 ingredients together and spread the dip into a greased pie pan or a 2 quart baking dish.
  2. In a bowl, mix Panko breadcrumbs, remaining 1/2 cup Parmesan cheese, and melted butter until incorporated.
  3. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375°F oven for about 20 minutes or until top is browned and the dip is bubbly.
  4. Serve with chips, crackers, or baguette slices.


Jalapeno Popper Dip - creamy and topped with a crunchy topping! the-girl-who-ate-everything.com

Speak Your Mind



  1. I love pumpkin! It’s always a must for fall. We have some frozen pumpkin rolls in the freezer. They’re delicious!

  2. That dip looks amazing! I loved your guest post about ‘man food’ – I just got married and I had the exact same experience of realizing I needed to somehow make meals waaaaay heartier!! No more salads, cereals, or cheese and crackers for dinner!


  3. Heather @ Side of Sneakers says:

    Mmm those pumpkin muffins look delicious- I love the cinnamon sugar coating under the frosting 😉

  4. Mmm those pumpkin muffins look delicious- I love the cinnamon sugar coating under the frosting 😉

  5. I can’t wait to try the Jalapeno Popper dip!!! Sounds delicious!!! Thanks for sharing the recipe!

  6. I must try the pumpkin muffins/cupcakes! They look and sound delish. My favorite pumpkin dessert is pumpkin chocolate chip cookies with buttercream frosting. TDF. I love your blog chalk full of great recipes! And props to you for running a marathon. I’ve done a few half marathons but never a full. What an accomplishment!!

  7. Just so you all know this recipe doesn’t have 3 stars. It just has that rating because it hasn’t been rating yet. Don’t let it defer you from making it.

  8. Generally I do not read post on blogs, but I wish to say that this write-up very forced me to try and do it!
    Your writing style has been amazed me. Thanks, very nice article.

  9. i should say that this idea is wonderful..Hats off the the off….its seriously Yummmy..