Jalapeno Popper Spread Recipe - Allrecipes.com
Jalapeno Popper Spread Recipe
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Jalapeno Popper Spread
It tastes just like the jalapeno poppers you love! See more
  • READY IN 13 mins

Jalapeno Popper Spread

Recipe by  

"This will definitely be the biggest hit at the party! This is such an easy appetizer to make and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself! Serve with sliced sourdough baguettes, tortilla chips or crackers."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    10 mins
  • COOK

    3 mins

    13 mins


  1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
  2. Microwave on High until hot, about 3 minutes.
Kitchen-Friendly View


  • Baked Variation
  • If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2008

Absolutely the most addicting dip ever! I was skeptical that the ingredients would taste well together, and nothing more should be added (like bacon). Well, I used fresh parmesan, and it was perfect, better than cheddar. I tried adding bacon and it detracted from the taste. The dip was not mild, but not tearfully spicy either, so if you need it REALLY hot, doubling the jalepenos would suit you. I HIGHLY RECOMMEND using panko (Kikkoman makes a grocery-store version) crumbs on top of the parmesan (10/08 UPDATE TIP!!! MIX the 1/2 cup panko crumbs WITH your FRESH grated parmesan and sprinkle the mixture atop. It comes out SO crispy and golden, and prevents the cheese melting into a hard crust you can't scoop through. Perfect, perfect!); and you'll bake up a beautiful golden, crunchy coating -- that "deep-fried" taste! Do bake in the oven. Last but not least, the large crowds that have devoured this agree that the best DIPPER is TOASTED FRENCH BREAD slices (place on pan under the broiler for a couple *careful* minutes per side), distantly followed by butter crackers. Tortilla chips are the least favorite, and sourdough bread (my usual favorite) seemed too sharp to accentuate the dip. Hope that helps any questions YOU might have! =)

Most Helpful Critical Review
Sep 16, 2011

I made this for a party and no one really cared for it. Most of it didn't get eaten. The mayonnaise was overpowering for us. I decided to try again with some modifications. I used fresh jalapeno's. I added some cumin to the cream cheese. I used sour cream and no mayo, mixed in some cheddar cheese, and thinking of some poppers a local restaurant, I added a small can of crab meat, and added breadcrumbs to the top. I served it again to our friends and with the modifications it was a huge hit.

Jul 15, 2008

Thank you for all of the wonderful comments! I also use a whole 4 oz can of jalapenos, because I like it spicy. I use REAL shredded parmesan on the top. It does make the best "popper" flavor. You just have to trust me. In order to get the correct consistency, you have to stick to the recipe. Do not substitute with sour cream and you must use the mayo. The best presentation you can do is REAL shredded parmesan cheese on top, and bake it in the oven in a glass pie dish. It comes out golden brown and gorgeous! Mmmm... Also, you'd think bacon would be great in this. It's not. Again, you just have to trust me. People rate this recipe less than 5 stars when they add to it and that's not the recipe that I've shared. Please stick to the recipe for the best results, and use the baked variation with real shredded parmesan cheese (not the green can stuff). Enjoy!!!

Nov 15, 2007

I took this to a football party & it was DEVOURED! i did what others suggested: used 6 fresh jalapenos, used 1/2 C mayo & 1/2 C sour cream, omitted the chiles, added 1/2 C shredded cheddar, & finished it off with italian bread crumbs & a sprinkle of cheddar. I served it with sliced baguette. next time I make it, I'm going to try adding some pepperjack cheese. It could have been a bit spicier for me.

Nov 22, 2007

W-O-W! This is SO yummy. I took the advice of others and used more diced jalapenos - - I drained a 7.75 oz. can and used that. The dip had heat, but no one said it was too hot for their taste buds. I also used shredded Cheddar cheese (1/2 in the cream cheese mixture and 1/2 sprinkled on top.) because that is more an ingredient in poppers than Parmesan. And because others suggested it, I also sprinkled lightly with bread crumbs for that "fried" popper taste. Baked at 400 degrees for 20 minutes and served it with Tostito Scoops. This "dip" tasted exactly like jalapeno poppers. Try this, you will not be disappointed.

Apr 13, 2008

Just Awesome! Would give it 10 stars if I could. Used a fresh parmesan/reggiano mix and I would DEFINITELY recommend topping with bread crumbs, because even though this is the tastiest dip around, it does not look very appealing. I would also bake it in the oven (350 for 20-30 minutes). Served with toasted baguette slices...perfect!!

Apr 05, 2007

I used the baked variation. I used fresh parmesan and accidentally used the whole can of jalapenos, but it was really good. I served it as an appetizer. Everyone loved it and wanted the recipe! I will be making this again soon.

Apr 30, 2007

This does taste like poppers. I used about 6 fresh chopped jalapeno's and baked it for about 20 min @ 300.


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  • Calories
  • 110 kcal
  • 6%
  • Carbohydrates
  • 1 g
  • < 1%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Denise Millar Ramsey
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