Jalapeno Popper Spread Recipe
Jalapeno Popper Spread Recipe photo by Taste of Home
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Jalapeno Popper Spread Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 16 servings


  • 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

Nutritional Facts

1/4 cup: 239 calories, 23g fat (9g saturated fat), 43mg cholesterol, 304mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 5g protein.


  1. 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.

Test Kitchen Tips
  • Regular dry bread crumbs stand in just fine for panko.
  • Monterey Jack is a phenomenal melting cheese. If you want a little extra spice, use pepper jack instead.
  • 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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    Debglass11 User ID: 6300479 268482
    Reviewed Jun. 25, 2017

    "Made this today for a family gathering. Huge hit. Everyone LOVED it and it's simple to put together. I added a bit more cheese and diced jalapenos and it was perfect. Great party appetizer ~ will definitely make again! Taste of Home Volunteer Field Editor"

    melgoody03 User ID: 6752019 258508
    Reviewed Dec. 23, 2016

    "Made this for a party and it was devoured in minutes! I made it with pepper jack cheese and it was way too spicy for me, but everyone else loved it."

    linda_b User ID: 5718506 250658
    Reviewed Jul. 20, 2016

    "Have made this exact recipe for many years and it's always a hit at parties.

    @djmcclimon ~ Did you use a good mayonnaise? Only once did I use an off brand instead of Best Foods and ended up with tons of grease on top of the dish. Never did that again. :) I also think not using a good cheese will cause some grease.
    @Juliana190 ~ I think the mayo is a big part of the excellent flavor this dish has. It adds to the creaminess as well. Otherwise you would just have cream cheese with peppers and a bit of cheese. :)"

    hughesbambi User ID: 2603719 246358
    Reviewed Mar. 31, 2016

    "This is so good BUT also so high in fat calories. I only take it to large gatherings where no one person is likely to get an overdose of fat for the day. There was absolutely no grease. Maybe you choice of cheese brand??? I did use pepper jack monterey jack cheese. Otherwise as written."

    Robby1 User ID: 1478802 243942
    Reviewed Feb. 16, 2016

    "Made as directed and came home with an empty dish and requests for recipe. A keeper for sure and what's more easy to prepare. There was no grease. Wouldn't change a thing. Thanks for this great appetizer!"

    [email protected] User ID: 2316088 243452
    Reviewed Feb. 8, 2016

    "Made as directed, and it was a huge hit. I'm not sure what the purpose of the mayo was?"

    djmcclimon User ID: 8470923 243420
    Reviewed Feb. 7, 2016

    "Made this exactly as directed and was very good but had a lot of grease in pie plate. Can't determine where it came from. Not sure I would make this again because of this. Any suggestions?"

    Tignkc User ID: 7308553 243415
    Reviewed Feb. 7, 2016

    "I would leave off the bread crumbs. Double the chili and jalape?o. Maybe add some bacon or shrimp A bit bland for my Arizona taste."

    Zuker User ID: 6730078 243007
    Reviewed Feb. 1, 2016

    "Yummy. I add real bacon lardons (crisp) to the top of the dip. Really makes it taste like the poppers we make."

    Mechelle Maynes User ID: 723961 242967
    Reviewed Feb. 1, 2016

    "This recipe is awesome! I was able to purchase hot and mild pickled jalapenos and used a mixture of them to make the dip spicy enough and not too spicy. Big hit at family get togethers."

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