Roasted Jalapeno Popper Dip

Jalapeno poppers are a wonderful thing. They are one of my favorite party foods. I make them whenever there is a significant sporting event. I will even look for reasons to make jalapeno poppers. It doesn’t even have to be a big game on the tube – any mildly significant event is reason enough to make a batch of ‘poppers’.

  • The library books are due? Let’s make poppers!
  • The leaves are changing colors? Let’s make poppers!
  • The batteries died in the remote? Let’s make poppers!

I have many different recipes for poppers that I have put on this site, so you can see how much I love them. Check out the recipes, as they are all awesome and will satisfy any popper craving you may have!

Cornbread Jalapeno Poppers

Chorizo Stuffed Jalapeno Poppers

Atomic Buffalo Turd Jalapeno Poppers

Crawfish and Cheddar Stuffed Jalapeno Poppers

Bacon Cheddar Jalapeno Poppers

Today we are going to take everything that is great about the jalapeno popper and turn it into a dip! Yes, I know, this is very exciting. I roasted the jalapeno peppers before mixing them with the rest of the ingredients. It is similar to how you can roast red peppers in the oven. The instructions for how to roast jalapeno peppers in the oven can be found here. The jalapeno peppers come out of the oven with a wonderful sweet heat and there is no worry about them being raw and crispy in this dip.

This dip is creamy and delicious. It is great served with crackers or tortilla chips. It is also amazing with fresh cut veggies like peppers, celery, carrots and more!

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Roasted Jalapeno Popper Dip

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Steve Cylka


  • 6 roasted jalapeno peppers , diced
  • 1 (8oz) brick cream cheese, softened
  • 1/2 cup mayonnaise
  • 3/4 cup grated cheddar cheese
  • 1/4 cup parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tbsp hot sauce (ie: Tabasco, Red Hot, etc.)
  • 2 tbsp butter
  • 1/3 cup panko


  • Prepare the roasted jalapenos by following the instructions here.
  • In a large bowl, use a fork to cream together the cream cheese, mayo, cheddar cheese, parmesan, garlic powder, salt and hot sauce.
  • Mix in the diced roasted jalapeno peppers.
  • Spread evenly in a small baking dish.
  • Melt the butter and mix with the panko until the melted butter is fully absorbed. Sprinkle the buttery panko on top of the cheese mixture.
  • Preheat oven to 350F. Bake for about 20 minutes or until the cheese is creamy and the panko is just starting to brown.
  • Serve warm with crackers, tortilla chips or fresh cut veggies.

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About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. All you had to say was “Jalapeno Popper”!

  2. Love this post!! I love every kind of dip there is…this is a must try!!

  3. I forgot to moeitnn that when we make this, we add about 2 Tbsp. of Hellmanns mayo to the egg mixture. It gives it more body, flavor and adds no carbs. Have also made it with green chillis, and mushrooms. GREAT RECIPE

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