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Loaded with Kraft Natural Shredded Mexican blend cheese and zesty jalapenos, this Jalapeno Popper Dip is a crowd-pleaser that delivers warm, spicy comfort. It’s quick to prepare and perfect for chilly afternoons, game days, or holiday gatherings.
Every November I host a family get-together I call Mocktoberfest. It began as an October tradition when the kids painted pumpkins and we all gathered for a big meal. When calendars made October inconvenient, the event moved to November and the name changed — but the joy of spending time together stayed the same.
Mocktoberfest coincides with our town’s annual Holiday Parade. More often than not it’s bitterly cold; we bundle up, watch marching bands, decorated floats, vintage cars, horses, and the big finale with Santa riding atop a fire truck. That small-town pageantry is one of my favorite local traditions, even if we return home with frozen noses and toes.
After shivering through the parade, this warm, cheesy Jalapeno Popper Dip is the perfect thing to take the chill away. It has a pleasant spicy kick but remains approachable, so even kids in my family enjoy it. When I bring this dip to a gathering, it disappears fast — no leftovers. Pair it with sturdy tortilla chips or crackers for dipping to soak up all the creamy, melty goodness.
(If I could convince everyone to bring presents too, that would make the day even better.)
This recipe is fast and easy — from start to finish it takes about 30 minutes. Start with softened cream cheese, mayonnaise, shredded Mexican blend cheese, drained diced jalapenos, and crisp crumbled bacon. Mix until combined, spread into a greased baking dish, and finish with buttered panko breadcrumbs for a crunchy golden topping. I pick up my ingredients at my local Walmart, but you can source them wherever you shop.
Jalapeno Popper Dip
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Ingredients
- 2 packages cream cheese (softened to room temperature)
- 1 cup mayonnaise
- 2 cups Kraft Natural Shredded Mexican blend cheese
- 2 4 oz cans diced jalapenos (drained)
- 6 slices cooked crumbled bacon
- 1/4 cup butter
- 1 cup panko bread crumbs
Instructions
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Preheat oven to 375°F (190°C).
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In a large bowl, combine the softened cream cheese, mayonnaise, 2 cups of shredded Mexican blend cheese, drained diced jalapenos, and crumbled bacon. Mix until smooth and evenly combined.
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Spread the mixture into a greased 2‑quart baking dish.
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Melt the butter and stir it into the panko breadcrumbs. Sprinkle the buttered crumbs evenly over the top of the dip.
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Bake at 375°F for about 20 minutes, until the edges are bubbling and the top is lightly browned.
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Serve warm with sturdy tortilla chips or crackers.