If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. You have cream cheese, cheddar cheese, parmesan and jalapeño peppers, one of the best chili peppers on the face of the planet. I will forever shout out the awesomeness of jalapeño peppers and declare my love for them. I LOVE JALAPENOS! I’ve got my own ratios down and also a couple of key tips to help you get your next jalapeño popper dip to that creamy-crunchy level you’re looking for. If you love jalapeño poppers, you’ll love this dip.
Cheese - Use Cream cheese, cheddar cheese and Parmesan cheese. Mayonnaise - Use your favorite brand. Sour Cream - Or use Mexican crema, which I love. Fresh Jalapeño Peppers Garlic Salt and Pepper
Paprika Cayenne Onion Powder Mexican Oregano Cumin
Melted Butter Panko Garlic Powder Parmesan Cheese Fresh Jalapeño Slices
Season. Add optional seasonings to the cream cheese mixture if desired, though highly recommended. Stir it all together to combine. Spread it in the dish. Spread the seasoned cream cheese-mayonnaise mixture into a large baking dish or casserole dish. Add the topping. For the topping, combine melted butter with panko, Parmesan cheese and garlic powder. Stir it up and spread over the popper dip mixture. Top with jalapeno slices. Bake the jalapeño dip. Preheat oven and bake for 15 minutes at 350°F, until the panko topping is golden brown. Serve. Remove and serve with tortilla chips. If you’d like, top it off with extra spicy red pepper flakes, fresh green herbs, chopped green onions or more.
