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anita's jalapeño popper dip

frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

My daughter Anita makes this really awesome hot dip. A favorite for holiday parties. Note of caution: wear gloves when seeding and chopping the jalapeño peppers. It will save your hands from burning.

yield serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For anita's jalapeño popper dip

  • CHEESE DIP
  • 6 slice
    bacon, cooked crispy and diced
  • 2 pkg
    (8 oz. each) cream cheese, softened
  • 1 c
    mayonnaise
  • 4-5
    jalapeños, chopped, seeds & membranes removed
  • 1 c
    shredded cheddar cheese
  • 1/2 c
    shredded mozzarella cheese
  • 1/4 c
    diced green onion
  • 1/4 c
    (packed) chopped cilantro
  • TOPPING
  • 1 c
    finely crushed ritz crackers
  • 1/2 c
    shredded parmesan cheese
  • 1/2 stick
    butter, melted (1/4 cup)

How To Make anita's jalapeño popper dip

  • 1
    Preheat oven to 350°F. Combine dip ingredients in a medium bowl; stir well. Transfer to an oven-proof dish.
  • 2
    Combine topping ingredients in a small bowl and sprinkle over top of the dip. Bake for 30 minutes until bubbly and crispy on top.
  • 3
    Serve with tortilla chips or baked pita chips.
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