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Jalapeno Popper Spread

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


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


  • 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° until lightly browned, 25-30 minutes. Serve with peppers and chips.

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.
  • Nutrition 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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    Average Rating:
    • Appy_Girl
      Jul 27, 2020

      Winner winner. A must try and not just as a spread. Try adding some of this to a baked potato. Super yum . Based on my tastebuds I used all chopped green chilies. This is a super rich and creamy spread. Fantastic. VFE

    • prodjuly8
      Jul 8, 2020

      Very good recipe

    • Sfcollins
      Jun 28, 2020

      I have made this spread a number of times and my family/friends love it. I've made variations by adding a little fresh jalapeños, used combo of Monterey Jack and cheddar (that's what I had). Since I love bacon wrapped jalapeños, I added crumbed bacon this time---It was an even bigger hit!

    • Corwin44
      May 24, 2020

      I attended a social distancing party at my friends private lake and each family brought their own snacks and drinks. I decided to make this dip for my crew and the four of us gobbled it up. I did add four slices of crumbled bacon. Also, I used the full 4 oz can of diced jalapeños instead of measuring out 1/4 cup. It was really good served with Frito scoops and orange bell pepper. I only used 1/2 of the breadcrumb/Parmesan cheese topping. I plan to make this again for my dad’s day BBQ but I’ll double it because I’ll be sharing with my parents and my siblings and their families.

    • _nlfPA
      Sep 15, 2019

      I love jalapeno poppers, so when I saw this tempting recipe I gave it a try and it is just like eating the jalapeno poppers. Will make it again.

    • amsm
      Feb 17, 2019

      Everyone thought that this tasted just like a popper! I loved that I was able to showcase my canned garden jalapeno peppers in this recipe. Easy to make with ingredients that I had on hand.

    • Carolyn
      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.

    • Jeri
      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.

    • grandmascooking22
      Jan 18, 2018

      1/4 c.=239 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....

    • gmhale
      Sep 9, 2017

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