Get ready to elevate your party game with my irresistible jalapeño popper dip — a recipe so coveted, that I've lost count of how many times I've shared it! Seriously, every time I bring it somewhere with me, I end up writing down the recipe for several people before I can make my exit. 

Why all the hype? Well, this crowd-pleasing dip makes the perfect MVP of any game-day spread or gluten-free party appetizer. Plus, it’s quick and easy to make with only five ingredients you’ll likely already have in your kitchen. 

This dip is similar to my fresh jalapeño poppers, but the acidity from the pickled jalapeños in this version helps cut through the rich creaminess of the cheese and takes it to the next level. Trust me, you'll want this recipe on hand for every occasion!

Ingredients: 

• 8 oz cream cheese, softened

• ½ cup mayo

• ½ cup shredded sharp cheddar cheese

• ½ cup grated parmesan plus some for topping

• 3/4-1 cup pickled jalapeños
  

I provided an estimate for the amount of jalapeños to put in the dip, but this is really all about personal preference. Want a jalapeño explosion? Toss in some more! Prefer a cheesier concoction? Dial it back a bit. Honestly, I never measure them, I just toss in whatever looks good to me at the time. Although it’s not necessary, you can chop the jalapeños if you want smaller bites of peppers throughout the dip or if you’re using large slices.  

As for the cheese, you can substitute the sharp cheddar cheese with mild cheddar or cheddar jack if you’d like. And feel free to shred your cheese yourself or snag the pre-shredded stuff – the dip won't mind, and neither will you.

Entertaining a lot of people? Double up on the goodness! You can easily double this recipe for a larger batch. In fact, the photos here show a double batch, and it fits perfectly in a one-quart baker. 

Directions: 

1. Preheat your oven to 350 degrees.

2. In a large bowl, mix softened cream cheese, mayo, cheddar, and parmesan until well combined. 

3. Stir in the jalapeños. 

4. Transfer to a baking dish and smooth out the top with the back of a spoon or a spatula. 

5. Sprinkle extra parmesan cheese on top of the dip in a thin layer. This will brown and form a nice crust as it’s baking. 

6. Bake for approximately 30 minutes or until the top is browned and the corners are bubbling. 

7. Let it cool a bit and serve warm with tortilla chips.
   

Notes: If your cheese on top is getting too brown and the dip isn’t heated through yet, pull it out of the oven and cover it with foil to prevent it from burning. Nobody likes burned dip!  Also, be careful not to overcook it, or it will become greasy. Keep an eye on it until you see those sides bubbling and a nice golden top, then pull it out. 

This creamy baked jalapeño popper dip is also delicious served on top of a baked potato and would be great with any kind of crackers instead of tortilla chips if you don’t need to be worried about gluten.  

So, whether you’re bringing this quick and delicious dip along with you to a party, you’re entertaining at your place, having a solo snack, or topping a baked potato this recipe is sure to have your taste buds doing a happy dance.