Crunchy, creamy and cheesy, this jalapeno popper dip will make you fall in love with jalapenos. There is so much flavour here. The crunchy cornflake topping might be the best part 😍. Addictive in the best way possible. Bring the most popular dish to the next potluck. Serve with chips!
I am not a football fan. And so I usually suffer through football weekends during the fall and winter months, a little bored. And usually keeping myself busy in the kitchen. I'm certatin you are not surprised by this.
The Super Bowl is coming soon – my husband was impressed I knew this. The Super Bowl is about the only excuse I can think of for food like this. Sooo…. maybe I was waiting for the occasion just so I could make this dip. This dip is so addictive. Can't stop eating it good.
You will want this recipe for the next time you have a small gathering, a potluck or a backyard BBQ. It's easy to whip together. And I promise everyone will love it. It is as good with fresh-cut veggies as it is with chips or crispy pita chips.
This recipe first appeared on the blog in February 2012. I've updated the post with new photos, more information about the ingredients and a few tweaks to the recipe.
Note and ingredients
Cream cheese: I use light cream cheese for this dip. It is lighter in calories, but also in texture and flavour. And really, I just like that here. I find regular cream cheese too dense.
Canned green chillies: these do not add much heat or spice, but add more "pickled jalapeno tang". You will find canned diced green chilies in the mexican food section of most groceries store - next to the canned refried beans.
Pickled or canned jalapenos: for heat! We always have a jar of pickled jalapeno's open or in the pantry. Always. A staple in our house, as regular as Taco Tuesdays. Use your favourite brand or some you canned on your own. Just know this is where the heat will come from, so if your jalapeno's have a lot of heat, so will your dip. Use more or less depending on how much heat you can tolerate.
Horseradish: This is my secret ingredient in this dip. We love a little horseradish in this dip. You can leave it out and it will still be a very enjoyable dip. But if you are a fan of the warmth a little horseradish adds, please give it a try. It's a different kind of heat from the jalapenos. And will add a special kick. You want prepared horseradish (see link). not creamed horseradish or horseradish sauce.
Cornflake crumbs / bread crumbs: I like panko or cornflake crumbs here. Cornflake crumbs have a little touch of sweetness and just go so well with jalapenos. I used cornflake crumbs for my grilled jalapeno poppers too.
Cornflake crumbs are wheat-free but not gluten-free. This jalapeno dip can easliy be made gluten-free by using a gluten-free bread crumb. Some panko crumbs are gluten-free and will add a nice crunch.
Be generous with the crumbs: Lots of crumbs on top will man that you get a little in every bite. I love the way the crumbs cling to the melted cheese and cover everything. Truly making each bite like it's own little jalapeno popper - Yumm!
Green onions for garnish: once you pull it out of the oven, sprinkle diced green onion or cilantro on top. It adds colour and freshness.
Serving & make ahead suggestions
Serve this dip with crunchy tortilla chips, toasted pita breads or carrots and celery sticks.
This dip is best served pipping hot right out of the oven. If you want to get a head start, you can mix the base ingredients (cream cheese through horseradish), spread in the baking dish and then cover and keep refrigerated for about a day.
You can also mix the topping ahead of time, but keep it in a separate container on only add to the top of cheese dip just before serving.
Leftovers, if you have any, will reheat well. I've stored leftovers in a glass container with air-tight lid for a couple of days. Then just microwaved for a minute or two to warm up. The topping will not be as crunchy.
Jalapeno Popper Dip
- 2 blocks light cream cheese softened
- ¾ cup mayo
- 1 cup shredded cheddar cheese I used tex mex blend
- 1 - 4 oz. can of diced green chillies
- ⅓ cup canned jalapenos diced
- 2-3 tablespoon prepared horseradish (optional)
- 2 green onions thinly sliced
- 1 cup cornflake crumbs or panko crumbs or unseasoned breadcrumbs
- ½ cup shredded cheese
- 2 tablespoon olive oil
- 1 green onoins thinly sliced
- Preheat oven to 350.
- Cream together cream cheese, mayo, 1 cup of shredded cheddar cheese, chillies, diced pickled jalapenos, horseradish (if using) and 2 thinly sliced green onions. Pour into 1.6 quart or larger casserole dish.
- In a small bowl, mix together cornflake crumbs, olive oil and ½ cup of shredded cheese. Spread mixture evenly over top of cheese in the casserole dish. Bake at 350 until golden brown and bubbly, about 30 minutes. Serve with pita chips, veggies and tortilla chips.