Cheesy Baked Jalapeno Popper Dip

This cheesy baked jalapeno popper dip is perfect for football Sunday!

Cheesy Baked Jalapeno Popper ~ Savory Simple

I had a fabulous weekend at Mixed.  I got to meet many online friends in person (special shout outs to Chung-Ah from Damn Delicious and Carrie from Bakeaholic Mama. I miss you already!) Thanks to organizers Paula from Bell’alimento and Susan from She’s Becoming DoughMessTic for such a labor of love.  Thanks to all of the speakers for the informative workshops.  And finally, thanks to the sponsors! It was wonderful spending one-on-one time with KitchenAid, Dreamfields, and everyone else.  We had the time of our lives :)

Cheesy Baked Jalapeno Popper Dip ~ Savory Simple

Cheesy Baked Jalapeno Popper Dip ~ Savory Simple

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Cheesy Baked Jalapeno Popper Dip

This cheesy baked jalapeno popper dip is perfect for football Sunday!
Course Appetizer, Snack
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 297
Author Jennifer Farley


  • 6 jalapeños, divided
  • 8 ounces mascarpone cheese (about 1 cup)
  • 1 (8-ounce package) cream cheese
  • 2 cups cheddar cheese, shredded (8 ounces)
  • 1/2 teaspoon garlic powder
  • 1/2 cup parmesan cheese, grated (2 ounces)
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon unsalted butter, melted


  • Preheat oven to 375°F.
  • Slice one jalapeño into thin rounds for garnish; set aside. Seed and finely dice remaining jalapenos.
  • In large bowl, combine mascarpone, cream cheese, cheddar, garlic powder and diced jalapenos. Spread mixture on bottom of 1-quart baking dish.
  • In separate bowl, combine Parmesan, panko breadcrumbs and melted butter; mix to combine. Sprinkle breadcrumbs evenly over the dip. Top with reserved jalapeno slices.
  • Bake 30 minutes, or until dip is bubbly. Allow to cool at least 5 minutes before serving. Serve with tortilla chips or crackers.


Jalapenos are not as spicy once the inner ribs and seeds are removed. To retain some heat, leave the seeds in 2-3 jalapenos you are dicing.


Calories: 297kcal | Carbohydrates: 4g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 66mg | Sodium: 319mg | Potassium: 66mg | Vitamin A: 17.7% | Vitamin C: 15.1% | Calcium: 32.5% | Iron: 2.5%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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