Go Back
+ servings

Hot Jalapeno Chili Popper Dip

Watch your guests dive into this hot popper dip.  The ultimate party food!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizers
Cuisine: American
Keyword: dip recipe, hot chili dip, hot dip, jalapeno poppers
Servings: 12
Calories: 367kcal


  • 16 oz cream cheese at room temperature
  • 1 cup mayonnaise
  • 1/2 cup Mexican blend shredded cheese*
  • 1/2 cup grated parmesan cheese
  • 4 oz canned diced green chilis
  • 4 oz canned diced jalapenos
  • 1 cup Panko bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1/4 cup butter melted


  • Preheat oven to 375 degrees F. Grease a shallow 2-quart dish.
  • Process the cream cheese, mayonnaise, shredded Mexican cheese, parmesan cheese chiles and jalapenos in a food processor (not necessary to drain the liquid from the cans of peppers). I used my Ninja for this.
  • Spread the dip in the prepared pan.
  • Mix the Panko, Parmesan cheese and melted butter in a small bowl, mixing well.
  • Distribute the crumbs over the top of the dip.
  • Bake at 375 for 20 minutes. DO NOT OVERBAKE as dip will separate. You want the crumbs browned and the dip hot, but not boiling hot.


*If you can’t find Mexican blend shredded cheese in your grocery store, a 1-to-1 mix of shredded sharp cheddar and shredded Monterey jack is a good substitute.


Serving: 2tbsp | Calories: 367kcal | Carbohydrates: 7g | Protein: 8g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 666mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 913IU | Vitamin C: 4mg | Calcium: 178mg | Iron: 1mg