Arrow-right Camera
Go to e-Edition Sign up for newsletters Customer service
Subscribe now
A&E >  Food

Dorothy Dean presents: Warm, gooey jalapeño popper dip is a definite crowd-pleaser

UPDATED: Tue., Sept. 29, 2020

By Audrey Alfaro For The Spokesman-Review

Everyone should have a handful of go-to appetizers for potlucks, parties, snacking or game days, and especially those that require minimal ingredients, pack big flavor and can be made in advance.

Jalapeño poppers, with their crisp shell, kick of spice and creamy filling, are one of my favorite apps but are quite tedious to make. However, this deconstructed dip version couldn’t be easier.

Loaded with the familiar flavors and textures of the popular snack, this rich and creamy dip is amazing – and dare I say better than the handheld original.

Jalapeño popper dip mixes cream cheese, mayo, green chilies and jalapeños, and then tops it off with a parmesan-panko mixture, which crisps up as it’s baked to a bubbly golden brown.

Warm and gooey, with just the right amount of heat, this dip is addictive, delicious and a definite crowd-pleaser.

It can be served with toasted baguette slices, chips, crackers, celery or carrot sticks. It also is amazing on sandwiches, burgers or as a filling in crescent rolls.

The dip can be made up to three days in advance. Just cover and refrigerate it without the topping (or it’ll get soggy), and sprinkle on the topping right before baking.

The heat from the jalapeños isn’t too much to handle. So, if you’re into spicy, you can definitely add in more.

I’ve always used canned jalapeños for this recipe, as they’re soft and tangy, and I can gauge the heat. However, fresh jalapeños can be used. They’ll add crunch and a whole other level of spice, so be cautious!

You also can sauté or roast them if you don’t want the crunch.

Jalapeño Popper Dip

Adapted from

2 (8 ounce) packages cream cheese, softened

1 cup mayonnaise

1 (4 ounce) can chopped green chilies, drained

2 tablespoons (or more to taste) canned or jarred diced jalapeno peppers, drained

1 cup grated parmesan cheese

½ cup panko crumbs

2 tablespoons olive oil

Preheat oven to 375 degrees.

In a large bowl, beat the cream cheese and mayonnaise together until smooth. Stir in the green chilies and jalapeno peppers, then pour the mixture into a baking dish.

In a medium bowl, add the parmesan, panko and olive oil and toss to combine, then sprinkle it over the cheese mixture.

Bake for 25-30 minutes or until golden.

Serve with toasted baguette slices, chips and/or crackers.

Audrey Alfaro can be reached at

The Spokesman-Review Newspaper

Local journalism is essential.

Give directly to The Spokesman-Review's Northwest Passages community forums series -- which helps to offset the costs of several reporter and editor positions at the newspaper -- by using the easy options below. Gifts processed in this system are not tax deductible, but are predominately used to help meet the local financial requirements needed to receive national matching-grant funds.

Subscribe to the Spokane7 email newsletter

Get the day’s top entertainment headlines delivered to your inbox every morning.

New health insurance plans available Nov. 1 through Washington Healthplanfinder

 (Photo courtesy WAHBE)

Fall means the onset of the cold and flu season.