Jalapeno Popper Spread Recipe

5 98 100
Jalapeno Popper Spread Recipe
Jalapeno Popper Spread Recipe photo by Taste of Home
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Jalapeno Popper Spread Recipe

Read Reviews
5 98 100
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

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.

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

    Nutritional Facts

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

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    • 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
    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

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    Reviews forJalapeno Popper Spread

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    MY REVIEW
    Carolyn User ID: 9446070 286089
    Reviewed Apr. 3, 2018

    "Very easy to make. Great taste. My family and friends just loved it. Passed recipe on to family. This is a keeper. Thanks for sharing."

    MY REVIEW
    Jeri User ID: 9036090 285067
    Reviewed Mar. 14, 2018

    "I recently made this recipe and it was delicious with the pepper strips., no one touched the crackers. I will make it a bit more spicy the next time though, but all in all easy to fix and great to eat."

    MY REVIEW
    grandmascooking22 User ID: 5357761 282268
    Reviewed Jan. 18, 2018

    "1/4 c.=239 calories.....wow....it was very good but way too fattening. I will definitely make it again but will try low cal ingredients. Really need all those ingredients so don't want to leave out any...."

    MY REVIEW
    gmhale User ID: 3369366 272831
    Reviewed Sep. 9, 2017

    "I use mixed Mexican cheese, leave off the parmesan, panko and use it in the crock pot - wonderful!!"

    MY REVIEW
    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"

    MY REVIEW
    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."

    MY REVIEW
    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. :)"

    MY REVIEW
    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."

    MY REVIEW
    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!"

    MY REVIEW
    [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?"

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