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Poppin' Cheese Dip

 Poppin' Cheese Dip
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
24 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 2 tablespoons (calculated without chips) equals 118 calories, 10 g fat (7 g saturated fat), 33 mg cholesterol, 165 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.

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Poppin' Cheese Dip (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.