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Jalapeno Popper Spread Recipe

Jalapeno Popper Spread Recipe photo by Taste of Home

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I've been told by fellow party-goers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss. —Ariane McAlpine, Penticton, British Columbia

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Jalapeno Popper Spread Recipe

Prep: 10 min. Bake: 25 min.

Yield: 16 Servings

10 25 35

Ingredients

2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1/2 cup shredded Monterey Jack cheese
1/4 cup canned chopped green chilies
1/4 cup canned diced jalapeno peppers
1 cup shredded Parmesan cheese
1/2 cup panko (Japanese) bread crumbs
Sweet red and yellow pepper pieces and corn chips

Directions

In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° for 25-30 minutes or until lightly browned. Serve with peppers and chips. Yield: 16 servings.

Originally published as Jalapeno Popper Spread in Taste of Home August/September 2012, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Jalapeno Popper Spread

Jalapeno Popper Spread

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Reviewed on Sep. 17, 2012 by pjking98

i made this for a youth service, it was a great hit. Kids looked at it and I told them what it was. they all came back for seconds!

Reviewed on Sep. 15, 2012 by marindafowler

Made this tonight. It's sooooo good. I made a few small changes.

I used Sharp Cheddar instead of Monterey Jack (and used more than 1/2 cup in the mixed portion). I also used about 1/2 cup diced jalapeno peppers. Finally, I used 1/2 cup Parmesan and 1/2 cup Sharp Cheddar on top.

Perfection! Can't wait to make this again!

Reviewed on Sep. 14, 2012 by amcoffeebean

Made this over the weekend and family loved it. Not too spicy, we'd kick it up just a little, but for the timid make it just like it is. I did substitute all cheeses with low fat and it worked for us. Won't be able to rate the diff since we loved the low fat version and probably won't ever try the recipe with anything else. I used 1/2 sour cream and 1/2 mayo because I'm not a huge fan of tasting mayo in a hot dip. I think this recipe lends itself to a lot of personal taste choices, which I think adds to what I consider a 5-star and fabulous recipe! Good job!

Reviewed on Sep. 10, 2012 by jhallam

Comfort food epitimized and easy to throw together for dinner as a side or a party as an appetizer.

Reviewed on Aug. 26, 2012 by Ab0628

It's funny to read some of the reviews because I when I read this recipe, I thought the same thing...it's going to be the new buffalo chicken dip. I'm not sure I like it as well, and I know by husband doesn't, but still an excellent rating from me because it is different and very tasty. I would maybe half the recipe the next time I make it. It makes an awful lot. I like the panko crumbs on top. I used light cream cheese and mayonnaise.

Reviewed on Aug. 24, 2012 by bletour

This is so delicious! Made for a party and everyone loved it!

Reviewed on Aug. 12, 2012 by kimarie325

Amazing and quick. All of the ingredients I have in my kitchen.

Reviewed on Aug. 09, 2012 by 081680

This recipe is quick, easy and yummy! Will definitely be making this again, and again, and again!!!

Reviewed on Aug. 07, 2012 by ABWaligora

I have made this dip several times, and have always been asked for the recipe! I served it with celery sticks as well as the corn chips and it was a great combo. Easy to prepare and enjoyed by all = WINNING RECIPE!

Reviewed on Jul. 30, 2012 by Betty312

Not too spicy, wonderful flavor and my 10 year grand son loved it along with his dad

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