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Jalapeno Cheddar Bites

Peggi Weaver Tebben

"Jalape├▒os, green olives & sweet red onions, added to cream cheese & topped with shredded Cheddar-Jack blend puts this over the top on flavor."
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30 m servings 34 cals
Original recipe yields 16 servings (16 bites)

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  • Ready In

  1. Place cream cheese in a small bowl. Add chopped jalapenos, green olives, and red onions. Stir until well blended.
  2. Place in a decorator's bag with a large piping tip. Pipe or spoon about 1 tablespoon onto Snack Factory(R) Pretzel Crisps(R).
  3. Sprinkle with shredded Cheddar-Monterey Jack cheese.


  • Cook's Note:
  • Use an open tip with your bag so the mixture flows out freely.

Nutrition Facts

Per Serving: 34 calories; 2.3 g fat; 2.5 g carbohydrates; 0.9 g protein; 7 mg cholesterol; 77 mg sodium. Full nutrition

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Read all reviews 6
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I followed b.d. weld's advise and made a dip rather than piping them. I do not care for olives and thought of omitting them, but I didn't. If I make it again I will leave them out. Other than ...

Addictive! Shame on me for not piping this on the pretzels but after looking at the ingredients I wanted this as a dip. I may have gone overboard with the jalapenos but in my cookbook that's a g...

These were easy to throw together and tasted delicious. My advice is to triple the recipe to use the entire block of cream cheese, as the original recipe only makes about a (small) fist-sized a...

I didn't pipe it, but made as a dip for crackers, delicious! I did keep the onion and olives chunky, and added a little bit of garlic powder and hickory smoked salt. I used shredded co-jack bec...

The only thing that I changed was I mixed all the ingredients together and served it as a dip. It tasted fantastic! Would be a great filling for bacon wrapped jalapenos. Thanks for a yummy recip...

I didn't do a fine chop wanted to see and have a little crunch from the veggies. Great recipe!