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4.9 from 36 votes

Jalapeno Popper Dip

Jalapeno Poppers - in dip form! This dip is warm, creamy and cheesy with a lovely kick from the Jalapeños. It's not overly spicy because the jalapeño is balanced out by the creaminess. Most Jalapeño Popper dips have similar ingredients except I use canned rather than fresh jalapeños. The slight tang from the brining liquid is great to cut through the richness of the dip. Also I use slightly more sour cream than most so the dip stays soft even when it cools. This makes 4 cups of dip, enough for 1 large cob loaf (put leftovers in ramekins and make smaller ones).

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 -10
Calories: 240 kcal
Course: Appetizer , Condiments , Snacks
Cuisine: American

Ingredients

Dip
  • 6 oz / 180g Philadelphia cream cheese , at room temperature
  • 1/3 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tsp cumin powder
  • 1/2 tsp each onion powder and garlic powder (or 1 tsp of one of these)
  • 3/4 cup grated cheddar cheese (or tasty, Monterey Jack or other flavoured cheese)
  • 3/4 cup grated Mozzarella cheese
  • 3/4 - 1 cup canned jalapenos , drained and finely chopped
  • 1/2 tsp salt
  • pepper
Bread & Topping
  • 1 Cob Bread (round loaf 25cm / 10" diameter) (optional)
  • 1 tbsp butter , melted
  • 1/2 cup panko breadcrumbs

Instructions

    Cup of Yum
  1. Preheat oven to 180C/350F.
  2. Cut the top off the bread, use a small knife to cut a ring and pull out the bread to form a bowl (leaving a 1cm / 1/2" border/crust). Place bread on foil.
  3. Mix together cream cheese, mayonnaise and sour cream. Add remaining Dip ingredients, mix combine. Pour into bread bowl.
  4. Mix together butter and panko. Sprinkle over top of dip.
  5. Wrap bread in foil. Bake for 30 minutes, then roll foil edges down and bake for a further 10 to 15 minutes until the panko is golden, the dip is bubbling and the bread is golden (insert knife into centre to ensure it is hot). (Note 1)
  6. Serve with corn chips and the bread pulled out of the bread bowl (cut into chunks. Toasting is optional)

Notes

  • I found the bake time was 15 minutes LONGER when I made this using a sourdough bread because it is denser so it took longer for the middle of the dip to heat up. If you get impatient, just pop it in the microwave (after baking it). The bread stays crispy but the inside gets molten very quickly. I did this when I made it a couple of weeks ago, it was actually rather handy to speed up the bake time. Also remember that if the wall of the bread bowl is thicker, it will take longer to bake.
  • Note the Cob bread shown in the photos is smaller than what I usually use because for some weird reason, both bakeries were sold out of normal round Cobs on the day I made this for the photo so I had to make do with a slightly smaller one. So I had excess dip which I just popped into a ramekin.
  • BAKING DISH: This can be made in a baking dish if you prefer. It does not need to be covered and will only take around 25 minutes in the oven until it is golden brown on top and bubbling.
  • Nutrition per serving, assuming 10 servings (about 1/3 cup per person). Dip only, no chips.

Nutrition Information

Serving 79g Calories 240cal (12%) Carbohydrates 13.2g (4%) Protein 8g (16%) Fat 17.5g (27%) Saturated Fat 9.4g (47%) Cholesterol 43mg (14%) Sodium 342mg (14%) Potassium 89mg (3%) Fiber 0.7g (3%) Sugar 1.6g (3%) Vitamin A 550IU (11%) Vitamin C 4.1mg (5%) Calcium 180mg (18%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 8-10

Amount Per Serving

Calories 240

% Daily Value*

Serving 79g
Calories 240cal 12%
Carbohydrates 13.2g 4%
Protein 8g 16%
Fat 17.5g 27%
Saturated Fat 9.4g 47%
Cholesterol 43mg 14%
Sodium 342mg 14%
Potassium 89mg 2%
Fiber 0.7g 3%
Sugar 1.6g 3%
Vitamin A 550IU 11%
Vitamin C 4.1mg 5%
Calcium 180mg 18%
Iron 1.3mg 7%

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