Jalapeno Popper Dip
A delicious cheesy dip with a slight kick of jalapeno. Perfect for parties and tailgates!
Servings 8 or more
Calories 376kcal
Ingredients
- 2 8- ounce packages cream cheese at room temperature, light or regular
- ½ cup mayonnaise light or regular
- ½ cup roasted red bell peppers chopped
- 6 jalapeno peppers seeded, ribbed and finely diced
- 2 cloves garlic minced
- 2 tablespoons cilantro finely chopped
- 2 tablespoons lime juice
- ½ cup Mexican blend shredded cheese
- 1 teaspoon Ancho chili powder
- 1 teaspoon ground cumin
For the Topping:
- 1 cup Mexican blend shredded cheese
- ½ cup panko bread crumbs regular or gluten free
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine cream cheese and mayo.2 8- ounce packages cream cheese, ½ cup mayonnaise
- Add bell peppers, jalapenos, garlic, cilantro, lime juice, ½ cup shredded cheese, and half of the chili powder and cumin. Mix well to combine to a uniform mixture.½ cup roasted red bell peppers, 6 jalapeno peppers, 2 cloves garlic, 2 tablespoons cilantro, 2 tablespoons lime juice, ½ cup Mexican blend shredded cheese, 1 teaspoon Ancho chili powder, 1 teaspoon ground cumin
- Spread dip into a baking dish, smoothing into an even layer. (I used an 11 x 7-inch dish)
- Top with remaining shredded cheese, cover with bread crumbs and sprinkle with remaining chili powder and cumin.1 cup Mexican blend shredded cheese, ½ cup panko bread crumbs
- Bake approximately 30 minutes until cheese is hot and bubbly and the breadcrumbs are golden brown.
- Serve warm or at room temperature with tortilla chips, crackers, or veggies.
Notes
Nutrition
Calories: 376kcal | Carbohydrates: 8g | Protein: 10g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 582mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1138IU | Vitamin C: 18mg | Calcium: 314mg | Iron: 1mg