Skip to main content New this month
Get the Allrecipes magazine
Jalapeno Popper Spread
November 22, 2007

W-O-W! This is SO yummy. I took the advice of others and used more diced jalapenos - - I drained a 7.75 oz. can and used that. The dip had heat, but no one said it was too hot for their taste buds. I also used shredded Cheddar cheese (1/2 in the cream cheese mixture and 1/2 sprinkled on top.) because that is more an ingredient in poppers than Parmesan. And because others suggested it, I also sprinkled lightly with bread crumbs for that "fried" popper taste. Baked at 400 degrees for 20 minutes and served it with Tostito Scoops. This "dip" tasted exactly like jalapeno poppers. Try this, you will not be disappointed.

  1. 3710 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars