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Jalapeno Popper Dip


If I told you I loved this recipe it would be an understatement. This dip calls my name at night while it was in the refrigerator. I could eat it hot or ice cold right out of the refrigerator. It’s insane! I did use 4 oz. of jalapenos but next time I would use 2 oz. of the regular and 2 oz. of the mild to keep the spice level down. 

If you like it hot then follow the recipe as is or add more. I will tell you that by baking it the heat of the jalapenos will intensify.  This recipe is simple wonderful!
Ingredients:
  • 1 (8 ounce) package cream cheese (room temperature)
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese (grated)
  • 1/2 cup parmesan cheese
  • 1 (4 ounce) can sliced jalapenos (this can get super hot so adjust to taste)
Directions:
1.      Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish.
2.     Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

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6 thoughts on “Jalapeno Popper Dip”

  1. This sounds delicious. This is my first visit to your blog, so I took some time to browse through your earlier entries. I'm so glad I did that. You've created a great spot for your readers to visit and I enjoyed the time I spent here. I'll definitely be back. I hope you have a great day. Blessings…Mary

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  2. I love this idea! My husband loves jalapeno poppers, but it's kind of a pain to stuff each jalapeno individually. Mixing all the ingredients together seems so much easier. I may add a little crumbled bacon, since I usually wrap my jalapeno poppers in bacon before I put them on the grill.

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  3. Hi there…visiting from Comfy in the Kitchen, where your recipe was selected this week..congrats! Great recipe and I totally understand the whole \”calling to you at night\” thing. Around my house they eat wontons and jalapeno poppers (made with wonton skins) straight from the fridge!Thanks for sharing!

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