Hot Popper Dip

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Yield: 1 9" pan appx 5 cups dip.

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If you love deep fried hot jalapeno poppers, you will love this dip. It has all the great spicy flavors of hot poppers, but no stuffing, no frying. This comes together in a snap, and can be heated in the oven or in the microwave. Be sure to soften the cream cheese first to ensure a smooth dip, and easy mixing.

Hot Popper Dip

star rating (25) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 9" pan appx 5 cups dip.
Published: 01/01/2010

Ingredients

  • 2 to 3 fresh jalapeños, for roasting
  • two 8-ounce packages cream cheese, softened
  • 1 cup mayonnaise (not salad dressing)
  • 4-ounce can diced chilies, drained but not rinsed
  • 1/2 cup pickled jalapeños, chopped fine
  • 1 cup freshly grated Parmesan cheese, divided
  • 1/2 cup Panko bread crumbs for topping

Directions

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1) Preheat your oven's broiler, and set the rack about 6" below the element (a toaster oven is great for this) to roast your peppers. Lay the peppers out on baking sheet leaving some room between them.

2) Rub a little vegetable oil on the peppers and place under the broiler. You will need to keep a close eye on them.

3) When the peppers begin to blacken pull the tray out and turn the peppers. Return to the broiler, repeating until the peppers are nicely blacked all over and softened.

4) Remove the peppers from the tray and immediately place them in a zip top bag and seal. Leave them to cool for about 8-10 minutes. This step is essential to loosening the skin on the peppers.

5) After the peppers are cool enough to handle, remove them from the bag and using a paring knife peel away the blackened skin.

6) Remove the stem and seeds, and finely chop the peppers. If you have sensitive skin, wearing gloves is a good idea for this step. Be careful to wash your hands before touching your face, eyes etc. Peppers can be refrigerated overnight at this point, but it is not necessary.

Preheat oven to 350°.

7) In a large mixing bowl, or in your stand mixer, blend the cream cheese, mayonnaise, and half of the grated cheese until smooth.

8) Stir in the diced chilies, pickled jalapenos and roasted jalapenos. Spread into a 9" glass or ceramic pie plate, or casserole dish.

9) Toss the remaining cheese with the Panko, and sprinkle evenly over the surface of the dip.

10) Bake in pre-heated 350 oven until heated through, about 20-30 minutes. OR microwave for 3-5 minutes until hot. Serve with baked tortilla chips or cheddar cheese crackers.

Nutrition information

Serving Size: 43g Servings Per Batch: 25 Amount Per Serving: Calories: 147 Calories from Fat: 122 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 24mg Sodium: 304mg Total Carbohydrate: 5g Dietary Fiber: 06 Sugars: 2g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 23  All  
  • star rating 12/29/2014
  • Pua Moonfire from KAF Community
  • I have made several times without the addition of roasted jalapenos (I just used the called-for pickled/jarred jalapenos). Without taking the time for roasting and steaming the peppers, the dip comes together quickly. I usually make a full batch and divide in half for Christmas Eve and NY Eve. I heat in the microwave for 3 minutes. Delicious.
  • star rating 12/07/2014
  • Kelley50 from KAF Community
  • Made it as shown. Delicious! Everyone enjoyed. Two words. Bacon bits!! I will add some bacon bits next time.
  • star rating 11/02/2014
  • Karlyn from Great Falls, Montana
  • Made this for a party and it was loved! I also added cheddar cheese with parmesan to the filling and topping. This is a keeper! We are putting it on the menu for Thanksgiving.
  • star rating 05/27/2014
  • from
  • star rating 05/21/2014
  • ajoos1215 from KAF Community
  • I made this dip for a large group. I thought it tasted amazing, and apparently so did everyone else. There were tons of comments about how good it was, as well as recipe requests. It's not too hot, nor too wimpy, but it is addictive and zesty. LOVE.
  • star rating 04/30/2014
  • loves to bake from KAF Community
  • Delicious. Followed the recipe exactly and would not change a thing. Reasonably spicy but doesn't burn your mouth. Disappeared quickly at a pot luck barbeque.
  • star rating 01/27/2014
  • Maria from Carmel, IN
  • excellent!!! Everyone LOVED it! Nothing but possitive feedback and requests for the recipe!
  • star rating 01/03/2013
  • Judy from WNY
  • WOW! This recipe is the new favorite! I used cheddar instead of parm, because I had it on hand, and it came out great! I will try it again using canned fire-smoked jalapenos when I make it again this weekend.
  • star rating 01/02/2013
  • Erin from PA
  • I made this dip for a New Year's Eve celebration. It was much easier than I thought it would be to prepare. The guests and I all enjoyed it,
1 23  All  
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