Poppin' Cheese Dip Recipe

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I love jalapeno pepper and created this dip to showcase them. It makes a lot and is affordable so it is a perfect choice when you're feeding a crowd.—Julie Roush, Woodstock, Illinois
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 24 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/4 teaspoon garlic salt
  • 1 can (12 ounces) pickled jalapeno peppers
  • 1 cup panko (Japanese) bread crumbs
  • 2 tablespoons butter, melted
  • Tortilla chips

Nutritional Facts

2 tablespoons: 118 calories, 10g fat (7g saturated fat), 33mg cholesterol, 165mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 4g protein.


  1. In a large bowl, beat the cream cheese, cheddar cheese and garlic salt until blended; set aside. Drain peppers and discard juice. Cut peppers lengthwise; open and lay flat. Remove seeds if desired; finely chop peppers. Stir into cheese mixture. Spread into a 9-in. pie plate.
  2. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake at 350° for 25-30 minutes or until topping is lightly browned. Serve with tortilla chips. Yield: 3 cups.
To Make Ahead: Cheese mixture can be prepared a day in advance; cover and refrigerate. Sprinkle with bread crumb mixture just before baking.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Poppin' Cheese Dip in Taste of Home Christmas Annual Annual 2011, p18

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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