Jalapeño Popper Dip


  • 5 jalapeños, diced
  • 1 tablespoon oil or bacon grease
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup mayonnaise
  • 1 can (4 ounces) diced green chiles, drained slightly
  • 4 ounces shredded pepper jack cheese
  • 4 ounces shredded Italian cheese blend
  • 3/4 cup plain panko crumbs


  1. Preheat oven to 400 degrees.
  2. In a medium skillet, sauté the diced jalapeños in oil or grease until tender, about 5 minutes; remove from heat and set aside to cool slightly.
  3. In a large bowl, combine the cream cheese, mayonnaise, green chiles, sautéed jalapeños and pepper jack cheese, and stir until well combined.
  4. Spread the mixture into the bottom of an ungreased pie plate (I found glass works best).
  5. Spread the Italian cheese blend over the top of the cream cheese mixture.
  6. Sprinkle the panko crumbs evenly over the cheese.
  7. Bake in the oven for about 25 minutes, or until the panko crumbs are lightly browned.
  8. Remove from the oven and allow to cool for about 5 minutes.
  9. Serve warm with tortilla chips, pita bread or crackers.

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