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Poppin’ Cheese Dip

I love jalapeno pepper and created this dip to showcase them. It makes a lot and is affordable so it is a perfect choice when you're feeding a crowd.—Julie Roush, Woodstock, Illinois
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    3 cups


  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups shredded cheddar cheese
  • 1/4 teaspoon garlic salt
  • 1 can (12 ounces) pickled jalapeno peppers
  • 1 cup panko bread crumbs
  • 2 tablespoons butter, melted
  • Tortilla chips


  • In a large bowl, beat the cream cheese, cheddar cheese and garlic salt until blended; set aside. Drain peppers and discard juice. Cut peppers lengthwise; open and lay flat. Remove seeds if desired; finely chop peppers. Stir into cheese mixture. Spread into a 9-in. pie plate.
  • In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake at 350° for 25-30 minutes or until topping is lightly browned. Serve with tortilla chips.
To Make Ahead: Cheese mixture can be prepared a day in advance; cover and refrigerate. Sprinkle with bread crumb mixture just before baking.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 tablespoons: 118 calories, 10g fat (7g saturated fat), 33mg cholesterol, 165mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 4g protein.

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