Jalapeno Popper Dip

I’ve still got Superbowl on the brain over here. No, I don’t care about the teams or the game or any of that other completely interesting football stuff that the rest of the world cares about, I just care about the menu. Superbowl is the perfect day for dips and snacks and finger foods and I’m sorry, but there just aren’t enough days devoted to the finger foods.

This Jalapeno Popper dip is the perfect football food. It’s spicy, so the boys can act all tough and pretend like their lips aren’t burning off and the girls can say things like “My, my, my…aren’t you manly and strong!” Clearly, this is a winning dip.

This is positively full of jalapenos. The recipe calls for two diced jalapenos plus one jar of pickled jalapenos. I’m a bit of a wuss, so I won’t lie, my lips burst into flames. It’s hard being such a sissy. My husband had to throw a glass of water in my face. Go ahead and add the pickled jalapenos and then give it a taste. Add more jalapeno if you can handle it, but be careful, you don’t want to end up with a face full of water and third degree burns on your fragile little lips.

Jalapeno Popper Dip
Recipe from Closet Cooking

  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup parmesan cheese (I used the powdery kind and it was fine)
  • 1 (4 ounce) can pickled jalapenos
  • 2 jalapeno peppers (diced, optional)
  • 1/4 cup panko bread crumbs
  • 1/4 cup parmesan cheese

Finely dice the jalapenos and add to a mixing bowl. Add in the cream cheese, mayonnaise, cheddar cheese, and parmesan cheese. Mix well and spread into a small baking dish or oven safe bowl. Mix together the panko and parmesan and pour over the top of the dip. Bake in a 375 degree oven for 10-15 minutes or until heated through. Serve with chips and a big ol’ glass of milk to cool the burn.